Can’t Stop Spinach Artichoke Dip

Most weekends around 4 o’clock this house is ready for an appetizer.  We love homemade dips.  This past weekend I tried a different version of spinach dip.  Easy and delicious.  All the seasonings and marinated artichokes dance together to create a perfect appetizer.  So worth sharing and creating again!  Enjoy!- Amanda


Can’t Stop Spinach Artichoke Dip

8 oz. cream cheese

1/3 cup sour cream

1/4 cup mayo

1 pkg. frozen, chopped spinach (thawed)

2 jars of marinated artichoke hearts, roughly chopped

1/2 t Garlic salt

1 T Chili powder (you may want to add more!)

1 cup shredded mozzarella cheese + 1/2 cup for topping

Make sure your spinach is throughly thawed.  Use paper towels to press out the excess water.  Warm cream cheese for about 2 minutes on 50% heat.  This will make it easy to mix your dip up.  Now mix all ingredients in a baking dish, and sprinkle on a bit more mozzarella.  Broil until the cheese is browned. Serve with crackers, celery, radishes.

Stuffed Brussels Sprouts

The man of this house LOVES Brussels sprouts.  Little does he know the amazing nutrition that is served up every time he eats these little buds.  Crazy amounts of vitamins  C and K.  High five for Brussels sprouts!  This creation was a perfect side dish and will be a regular addition to family dinners.  They take just a little extra work and it totally pays off with presentation.  Turn the blah side dish into a Bravo!  Get to stuffing- Amanda


Don’t Judge by the Picture

Stuffed Brussels Sprouts 

15 very large Brussels Sprouts (think…I’m going to stuff these babies!)

1 c Skim Milk Ricotta

1 c shredded parmesan

1/2 c panko bread crumbs

3 cloves garlic, minced

1 T dried Thyme

1 T dried Basil

1 t dried Marjoram

1 t dried Sage

1 t sea salt

a pinch of pepper

1 T Olive Oil

Wash your Brussels sprouts.  Trim the ends and cut into halves.  In a large pot, bring water to a boil and add your sprouts.  Let them cook for 2 minutes, remove, and let them cool.

Now you need to core your spouts.  Simply take a scoop out of the middle leaving a good shell.  Finely chop the cored Brussels sprout pieces.  In a skillet, add olive oil, finely chopped cored Brussels sprouts, and minced garlic.  Cook until the chopped sprouts are tender.

Mix sprout and garlic mixture along with ricotta, panko, parmesan cheese, salt, and herbs.

Line your baking sheet with parchment paper.

Using a small spoon, fill in the Brussels sprouts with the stuffing.  Please over fill them.  Place on your baking sheet.

Bake the stuffed Brussels sprouts for 20 minutes at 400 degrees.  (or until the caps are crispy and browned.)