Monday, August 15, 2011

Beer Bread & Spinach Artichoke Dip

by Katie Larimore

Spinach Artichoke Dip
- 1 can artichoke hearts, drained and quartered
- 1 small jar marinated artichokes, drained and quartered
- 1 pkg frozen spinach, thawed and drained
- 1/2 cup garlic and herb mayo (regular mayo is also fine)
- 1/2 cup sour cream
- 1/2 cup freshly grated Parmesan cheese, plus 1/4 cup for topping
- 1 cup mozzarella cheese, plus extra for topping
- 8oz pkg cream cheese, softened
- 4oz can green chiles
-3 garlic cloves, minced
Preheat oven to 350. Mix all ingredients together and top with extra parmesan and mozzarella. Bake 20-30 minutes until cheese is hot and bubbles and begins to brown. Serve warm.

Beer Bread
- 2 cups self rising flour
- 1 cup regular flour or wheat flour
- 1/3 cup sugar
- 12 oz carbonated beverage (beer, sprite, etc)
- 1/4 cup melted butter

Mix all ingredients. Pour into a greased loaf pan and let rise while oven preheats to 350. Top with melted butter. Bake for 40-45 minutes until top starts to brown and edges are pulling away from sides of the pan. Let cool 10 minutes before removing. You can also add to the dough: shredded cheese, garlic, applesauce, cinnamon...

No comments:

Post a Comment