While learning how to make these easy party appetizers, you will find that you can create an interesting burst of refreshing flavor when you add sun dried tomatoes to any dip as well as other types of foods. Here you will complement the mouthwatering flavors of fresh spinach, artichoke hearts, as well as various types of cheeses and hot spicy red roasted peppers with the down to earth flavor of sun dried tomatoes. Adding sun dried tomatoes to any dish provides a quality or gourmet to the mixture.
You can create a tempting hot and spicy yet creamy type of dip for dipping anything from assorted fancy crackers and gourmet bread slices to fresh cut vegetables and wide range of flavorful chips. These appetizers will go well with just about anything else you plan to serve. Whether you are making this dish to serve at home while watching your favorite games or movies on a flat screen television or you are attending or hosting a gourmet dinner party for all your friends and associates. You can make a delicious impression no matter when and where you plan to serve your homemade appetizers.
Recipe for Sun Dried Tomato Spinach Artichoke Dip
What You Need
Allow the cream cheese to soften to room temperature by setting it out onto the kitchen counter about 20 minutes before preparation time.
Preheat the oven to 350 degrees Fahrenheit.
Using a large saucepan over a medium heat you will add the butter or margarine. Stir while melting and then add the chopped garlic and chopped onion. Add the blanched slivered almonds. Cook until the vegetables and nuts are lightly browned and then add the fresh spinach. Stir while cooking until spinach is wilted. Remove from heat.
Using a large mixing bowl you will add the softened cream cheese, grated parmesan cheese, and mayonnaise. Combine to blend well and then fold in the drained chopped artichoke hearts, drained chopped sun dried tomatoes in oil and the chopped red roasted peppers.
Add the few drops of hot pepper sauce and then salt and pepper to taste. Fold this mixture into the spinach mixture and combine thoroughly. Pour this mixture into a deep sided baking dish. Garnish with fresh parsley sprigs and paprika. Place in the preheated oven to bake for about 25 minutes or until the dip is bubbling hot. Remove from heat and allow the dip to cool for about 15 minutes before serving with assorted breads, crackers, chips and or fresh vegetables.
You can create a tempting hot and spicy yet creamy type of dip for dipping anything from assorted fancy crackers and gourmet bread slices to fresh cut vegetables and wide range of flavorful chips. These appetizers will go well with just about anything else you plan to serve. Whether you are making this dish to serve at home while watching your favorite games or movies on a flat screen television or you are attending or hosting a gourmet dinner party for all your friends and associates. You can make a delicious impression no matter when and where you plan to serve your homemade appetizers.
Recipe for Sun Dried Tomato Spinach Artichoke Dip
What You Need
- 3 teaspoons butter or margarine
- 1 teaspoon chopped garlic
- ¾ cup chopped onion
- 4 cups fresh spinach
- ½ cup blanched slivered almonds
- ½ cup softened cream cheese
- 1 cup grated parmesan cheese
- ½ cup mayonnaise
- 1 can drained chopped artichoke hearts
- ¼ cup drained chopped sun dried tomatoes in oil
- 1/3 cup chopped red roasted peppers
- 3 drops hot pepper sauce
- Salt and pepper to taste
- Fresh parsley sprigs
- Paprika
Allow the cream cheese to soften to room temperature by setting it out onto the kitchen counter about 20 minutes before preparation time.
Preheat the oven to 350 degrees Fahrenheit.
Using a large saucepan over a medium heat you will add the butter or margarine. Stir while melting and then add the chopped garlic and chopped onion. Add the blanched slivered almonds. Cook until the vegetables and nuts are lightly browned and then add the fresh spinach. Stir while cooking until spinach is wilted. Remove from heat.
Using a large mixing bowl you will add the softened cream cheese, grated parmesan cheese, and mayonnaise. Combine to blend well and then fold in the drained chopped artichoke hearts, drained chopped sun dried tomatoes in oil and the chopped red roasted peppers.
Add the few drops of hot pepper sauce and then salt and pepper to taste. Fold this mixture into the spinach mixture and combine thoroughly. Pour this mixture into a deep sided baking dish. Garnish with fresh parsley sprigs and paprika. Place in the preheated oven to bake for about 25 minutes or until the dip is bubbling hot. Remove from heat and allow the dip to cool for about 15 minutes before serving with assorted breads, crackers, chips and or fresh vegetables.
Article Source: http://EzineArticles.com/?expert=KC_Kudra
No comments:
Post a Comment