Artichoke Cheese Bread

Here is a terribly (and by terribly I mean terrific) indulgent recipe for Artichoke Cheese Bread.  Think of that Artichoke Cheese dip served in restaurants as an appetizer and then think of it stuffed into crispy French bread and baked.  So, so good.  It's amazingly rich and creamy and quite honestly, could be a meal on its' own. In fact it was at our house.

The recipe calls for canned artichokes which I didn't happen to have so I used a jar of marinated artichokes and just rinsed them well before chopping them up. It worked just fine.  I have also seen frozen artichokes which would be another good option. I also cut back on the amount of sour cream so it wouldn't be so gloppy and I added a dash of onion powder to mine.  Experiment away with cheeses, perhaps mozzarella or Gruyere might be good. The end result will be fantastic any way you slice it!


Artichoke Cheese Bread
1 can artichoke hearts, drained and chopped
2 cloves garlic, chopped
4 ounces cream cheese
1/4 cup mayonnaise
1/2 cup sour cream
½ cup + 2 Tablespoons sharp cheddar, shredded, divided
1/4 cup Romano cheese grated
Loaf  of French or Italian bread, sliced in half lengthwise

Preheat the oven to 350 degrees. Combine all of the ingredients except for the bread, and mix well. Slice the bread in half lengthwise. I used half of a loaf, so each piece should be about 1 foot long. Remove about half of the inside of the bread. Spread the artichoke filling over the bread. Sprinkle with the extra cheese. Place in the oven for 20 minutes. Check after 15 minutes. If it is getting too brown, but the cheese is not melted, then cover with foil. Allow to cool for about 5-10 minutes. Slice and serve.

Hummus, Oh Yes!

I love, love, love hummus. Unfortunately, The Husband-not so much. That didn't come out right. I love, love, love The Husband. He doesn't love, love, love hummus.  Oh this is getting confusing.

The point is, I don't make it very often when I'm the only one eating it. We do both enjoy pita chips and a big bag was purchased this weekend so I felt the need to whip up a batch of that creamy, garlicky, Middle Eastern favorite.  It is traditionally made with garbanzo beans, also called chick peas.  Another vital ingredient is tahini, a sesame seed paste.  The tahini I had, but not the chick peas.  I said to myself, "Self, why wouldn't cannelloni beans work just as well."  And you know what?  They did!  So here is my tried and true hummus recipe which I gladly share with you.

Hummus

3 Tbsp fresh lemon juice
1/4 cup water
6 Tbsp tahini, stirred well
3 Tbsp extra-virgin olive oil, plus extra for drizzling over the top of desired
1 14 oz. can chickpeas (or cannelloni beans), drained and rinsed
1-2 garlic cloves, minced
1/2 tsp salt
3/4 tsp ground cumin
1/8 tsp cayenne pepper (or to taste)

Combine all of the ingredients except for the olive oil together in a food processor, fitted with a steel blade.  Process until mixture is smooth.  Through pouring hole, slowly drizzle olive oil, pulsing until mixture is thoroughly combined.  Put in serving bowl, drizzle olive oil on top and sprinkle with paprika.  Serve with pita chips.

Mom's Clam Dip

This blog entry is in honor of my mother's clam dip.  It is a family tradition.  There isn't a family gathering that goes by where this isn't served by someone.  Sometimes the simplest of food items can evoke such strong memories and for me, this is one of those items. 

Growing up, my parents use to throw parties in our remodeled basement which was where it was "happening."  There was a bona fide bar with three built in bar stools that were ever so fun to spin around on. There were two large mirrors on the walls.   There was a red linoleum tile floor, a couch, chairs and a piano.  Eventually it was additionally decorated to resemble an English pub, with English beer glasses, a map of the Underground and various other souvenirs my parents collected on their travels to England.

Well, back to the clam dip.  The day after these parties I would go down to explore the aftermath where it smelled of stale beer and cigarette smoke (weren't the '60s something) and inevitably there would be left over chips and clam dip sitting around.  Not for long!  Nothing better than slightly soggy potato chips and clam dip which has been out all night. 

We're all grown up now and I wanted to make sure I got this recipe (I use the term lightly as I don't believe there is a recipe) written so it can be passed on to the next generation.  Like my grandmother's English tarts, my mother's clam dip is and shall remain a family tradition.

Mom's Clam Dip

1 8oz package cream cheese at room temperature
1/2 tsp. garlic powder
2 Tbsp. mayonnaise
1 can chopped clams, undrained

Beat cream cheese, garlic powder, mayonnaise and approximately 2/3 of the clam juice until smooth and creamy.  Drain clams of remaining juice.  Add clams to cream cheese mixture and stir until blended.  Serve with chopped veggies and potato chips.

This is my take on this concoction.  I'm sure my two sisters have their own variations, but the basics would be the same.