I actually never made spinach artichoke dip before. I read about 10 recipes on the internet for it. Then I knew what to do….There are two different ways to make spinach artichoke dip. One way is to make a white sauce as your base. The other way is to just mix a lot of stuff up. This dip can be served warmed up or room temperature. Most people do prefer it warmed up. This is great to serve with crostini or crackers (flat breads pictures are called crisp breads and recipe can be found in the search). Serving size is always difficult to determine. If you are just doing tasting portions then you will get about 20 servings. I’d say for people at home this is more like 12 portions. For best results make this the day before you need it so the dried chopped onions can rehydrate.

Ingredients for around 12 portions.

8 oz cream cheese

1/4 cup greek yogurt

1/4 cup ranch dressing

1/4 cup mayonnaise

1 Tablespoon (heaping) garlic confit (blended)

10 oz fresh spinach chopped and heated for one minute in the microwave

10 oz marinated artichokes – chopped

3/4 cup mozzarella cheese – shredded

1 cup parmesan cheese – shredded

1/2 teaspoon granulated onion

1/2 teaspoon granulated garlic

1/2 teaspoon Italian seasoning

2 Tablespoons dried chopped onion

1/2 cup scallions – sliced thin and chopped

1/2 teaspoon ground white pepper (or to taste some people might only want 1/4 t.)

1/4 teaspoon ground nutmeg -or use fresh ground for better flavor

sea salt – to taste

fresh ground black pepper – to taste

optional – 2 Tablespoons – bottom of the jar giardiniera (mine was in tiny pieces like a very fine chop)

Directions

Mix cream cheese, sour cream, ranch, mayonnaise, garlic confit, spinach, artichokes, mozzarella, parmesan, granulated onion, granulated garlic, Italian seasoning, dried chopped onion, white pepper, nutmeg and scallions together. Add giardinera if using. Add salt and pepper to taste.

Serve either room temperature or warmed up from the oven.

Enjoy!!!

I was thinking guacamole and basically did guacamole with some Asian ingredients. This makes 4-8 servings. 8 serving if you only eat 1/2 an avocado but up to 4 servings if you eat a whole avocado. I do need to note that this is far more flavorful on the day that you make it but the good news is that it is always tasty. Some people eat more and some people eat less….So I will say 6 servings

Ingredients for around 6 servings

4 avocados – opened up, pit removed, and flesh scraped out

1 lime – just the fresh juice

1 shallot – fine chopped

3-4 Tablespoons rice wine vinegar (I did 3 and at the end decided I wanted a splash more)

1 Tablespoon – yuzu kosho – or to taste (this is a hot pepper/citrus/garlic condiment that is delicious)

1/2 oz. cilantro – chopped

1/2 oz. scallions – chopped

1 teaspoon – dried mint (or use some fresh mint if you have it)

0.16 oz package nori seaweed – fine chopped

1/2 apple – peeled, cored, – fine chopped or thick grated

optional sea salt to taste

optional black pepper to taste

optional more cilantro and or scallions to finish

optional a few pomegranate seeds to finish

Directions

Gently mix all the ingredients together and try not to break up the avocado all the way. You want it to be lumpy.

This is delicious Enjoy!