Crab Artichoke Dip
February 15, 2021
MIX TOGETHER & BAKE in 10-12 inch skillet/ dish 425º, 15-20 minutes.
SERVE WITH sliced baguette, drizzle slices with olive oil, S&P, rub with garlic clove. BAKE 350º 10 Minutes
• 8 oz cream cheese (or neufchâtel , add Boursin)
• 1 C mayo
• 1 1/2 C shredded Monterey Jack cheese (split, half into mixture, rest sprinkled on top )
• 1/2 C fresh grated Parmesan cheese
• 1 14 oz can artichoke hearts finely chopped
• 2 cloves garlic minced
•12 oz crab meat (or lump crab meat canned)
• 2 green onions thinly sliced
• 2 tsp Worcestershire sauce
S &P
• 2 TB chopped parsley
****** OR ANOTHER VERSION****
BAKE 375º 30 minutes
• 8 oz crab meat/lump crab
• 1 can (14oz) chopped artichoke hearts
• 1/2 C chopped red bell pepper
• 8 oz neufchâtel (cream cheese) ADD some Boursin and Parmesan
• 1/2 C mayo
• 4 TB chopped chives (save 2 TB to sprinkle on top after baked)
• 1TB lemon juice
• 2 tsp worcestershire
• 1/4 tsp salt
5 Minute Hummus
January 16, 2019
The Week 2018. Makes 4 Cups
INGREDIENTS
- 1 garlic clove
- juice 1 lemon
- 1 (16oz) jar Tahini )or buy bulk at rainbow
- 1 TBs salt
- 1 tsp ground cumin
- 1 -1½ C ice water
- 2 (15 oz) cans drained, rinsed chickpeas
DIRECTIONS – use food processor
- Garlic & lemon juice andTahini into bowl, salt & cumin.
- Process until peanut buttery ~ 1 minute
- Motor running, stream in ice water. Process until light & creamy and color of light sand
- Add chickpeas and process 3 minutes, scrape side of bowl until hummus is smooth.
Roasted Butternut Squash Hummus
January 7, 2018
Ina Garten 2017
A. Roasted Squash 400° oven, 25 min.
- 1.5 LB butternut squash, peeled, diced 1″ cubes
- 3 TB olive oil
- 1 tsp cinnamon
- 2 tsp salt
- 1 tsp black pepper
- Toss all ingredients together, roast on baking sheet, 25 min. Cool.
B. Hummus – mix in food processor bowl
- 1 can drained chickpeas, retain ¼ C liquid
- ½ C plain whole milk Greek yogurt
- ¼ C Tahini
- 1 Tb salt
- 1 tsp black pepper
- 1/3 C lemon juice ( 2 lemons)
- 4 cloves garlic pressed
- 1 tsp Sriracha
Using food processor: mix A & B. Pulse to make coarse, add more liquid if necessary.
TOP with pomegranate seeds or drizzle maple syrup. Serve with Belgian endive to dip.
TOAST pita (brush with olive oil, salt).
Olsson Recipes 