It is the last day of my holiday vacation and I spent it sick, at home working along side a husband who is sick and was also working. Urgh. I got sick the day after Christmas and proceeded to pass it along to the hubs, who since then has caught something else and decided to pass it back over to me. Tis the season of giving, huh? (Your feeling sorry for me aren't you?)
The start of the blog.
Dip Day 6. Only one more day of dips, so let's make the most of our dipping time together. I will give you a special treat and provide TWO dips today. These are dips that can also be spreads - served on toast or as part of a sandwich for some added zing!!
Pimento Cheese Dip
½ Cup Shredded Pepper Jack Cheese
½ Cup Shredded White Cheddar
Small jar of pimentos – diced
Light Mayo (I know, your thinking what's the point, right? But it's all we keep in the fridge_
S&P (Salt and Pepper, duh.)
Mix cheese, pimentos and mayo until you reach your desired consistency. Chill and Enjoy with chips or crackers or place a dollop on top of your next burger for a real treat.
Spreadable Artichoke Dip
8 oz can Artichoke Hearts (plain, not marinated in any type of flavoring)
8 0z block 1/3 less fat Cream Cheese – Room Temperature
Basil Oil (but if you don't have any, Olive Oil works fine too)
Parmesan Cheese – Fresh Grated and Generic Shredded
Sliced Baguette
Simply layer the cream cheese in the bottom of a square baking dish. Top with parmesan cheeses and then layer artichoke hearts on top. Drizzle with a high-end Olive Oil.
Bake 350 degrees for 15 minutes until hot and bubbly.
This dip is a bit rich but a nice starter before a hearty, meaty Italian feast. Crunchy bread sticks are great for this dip. You can also spread on baguette and top with Italian meats and fresh arugula. Just remember, don’t burn the roof of your mouth!
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