#Delicious Artichoke Dip

[sleepykiks]

Appetizers and Snacks Recipe

Any party will have this hot artichoke dip as the star. Serve hot with crackers, celery, and toasted bread.

#delicious artichoke dip #celery #delicious artichoke dip recipe #tablespoon lemon juice salt #crackers #red onion #artichoke dip

[wearethemakersofmanners]

Delicious Artichoke Dip Recipe This hot artichoke dip is the life of any party. Serve hot with celery, toasted bread or crackers.

#delicious artichoke dip recipe #crackers #party #red onion #tablespoon lemon juice salt #delicious artichoke dip #bread

[daily-deliciousness]

Spinach and artichoke grilled cheese

#grilled cheese #cheese #sandwich #spinach #food #main course #artichoke hearts #artichoke #spinach artichoke dip #cheese sandwich #vegetarian #cheesy #tasty #foodporn #delicious #cooking #food photography #foodgasm #recipe

[nopizzaaftermidnight]

#lily #champ #book report #mr. adams #school #snack #spinach artichoke dip #d for delicious #a for appetizer

[scoutingthetrooper]

#food #delicious #tasty #lunch #dinner #snack #appetizer #spinach and artichoke dip #dip #cheese dip #cheese #bread #baguette #spoon #baked #rustic

[redeyeflyguy]

Wonderful Things That May or May Not Be Wonderful!!! What is a dip (aside from something that makes food more delicious)? According to Oxford, a dip is “a thick sauce in which pieces of food are dunked before eating”. French Onion. Spinach & Artichoke. Guacamole. These are all dips and they are all wonderful! P.S. For comparison, salsa is not a dip. Salsa is Spanish for sauce so it’s a sauce. Have you ever put tomato sauce on a chip? Cause that’s what everyone else is doing!  Rule of thumb: if it stays on the chip, then it’s a dip, ya dip.

#wonderful #dip #chips #sauce #french onion #spinach #artichoke #guacamole #sour cream #mayonaise #creamy #delicious #food #definition

[sea-loverr]

Easy Creamy Artichoke Dip Recipe To make this fast and simple party dip, just combine canned artichokes with mayonnaise, sour cream, Parmesan cheese, and garlic.

#artichoke dip #all #creamy artichoke dip #delicious #dishes

[weaseltractor]

Absolutely Wonderful Cheesy, Creamy Spinach Artichoke Dip - Spinach Dip

#Make this deliciously creamy and cheesy appetizer dip by simply combining spinach #artichokes #sour cream #and heavy cream. cream #wonderful cheesy #recipe #sourdough bread #appetizer dip

[festibalconb]

Dips and Spreads - Hot Spinach Artichoke Dip

#It's simple to make and deliciously creamy #cheesy #and spinach artichoke dip! With warm tortilla chips or toasty bread #serve this flavorful dip. spinach dip #baking dish #artichokes #dips and spreads #oven #spinach artichoke dip recipe #dish

[noshedoesntlabel]

Side Dish - Green Goddess Salad Dressing

#This classic creamy green salad dressing is flavored with tarragon #parsley #garlic #anchovies #and chives. It's also delicious served as a dip for steamed artichokes. salad dressing #tarragon #green goddess #sauces and condiments #vinegar

[fuckingrecipes]

How the fuck do you cook an artichoke?!

Find an artichoke that's got a big stem, and looks pretty tightly closed.

Steam it whole, stem-side down, until the stem is soft enough to easily pierce with a fork. Like, it's almost mushy.

Then you take it out of the steam to cool down. While it's cooling, you've a couple classic options for prepping a dip.

I like real mayo, my spouse likes garlic butter, ranch is good. Whatever you want, really. A creamy/buttery base really makes it better tho.

The bottom-most petals will have the least amount of flesh, and the most hard tissue that you don't eat.

You use your teeth to scrape the soft inner flesh off, petal by petal.

At the end, you'll have an artichoke heart, with a bunch of fuzz on top of it.

Carefully pull all the fuzz off and set it aside. It's not fun to eat =(

Then chow down on your artichoke heart!

The stem is definitely edible, but very fiberous like celery. Lots of people don't like the fibers, so they say it's inedible, but it tastes similar to the heart! I hate to throw it out without at least gnawing all the delicious soft parts out of it.

#artichoke #cooking artichoke

[foodffs]

Impress your guests with this deliciously creamy baked artichoke dip. With simple ingredients and easy preparation, it’s the perfect appetizer for any party or gathering. Enjoy it with crostini, crackers, or fresh veggies like baby bell peppers or celery sticks.

#submission

[copperbadge]

La Festa Alla Cinque Cibi!

[ID: My little cafe table near the kitchen, with dinner laid out on it: a plate with fried artichoke, cuts of slow-cooked beef stracotto, and two potato dumplings, with another holding a slice of pie and some cookies nearby. As a finishing touch, I included a bottle of Coke Zero, in homage to my being unable to get any Diet Coke while I was in Rome. The decks of cards in the upper left are the tarot and oracle cards I'm using for New Year's fortunetelling in a bit.]

The Festa Alla Cinque Cibi was a success! Everything came out at least close to what it ought to be and all was delicious. Plus I had forgotten I wanted to make a sauce for dipping the fried artichoke leaves into, but the sauce that the beef cooked in came out so flavorful and nice that I just poured out a little bowl of it and used that for dipping.

[ID: A closeup of the dinner plate, showing a gold-red tomato pesto sauce, the chunks of slow-cooked beef, the fried burik dumplings, and the mahogany leaves of the fried artichoke.]

It is a somewhat monochromatic meal. I probably should have included some kind of non-fried plant or something.

The artichoke was a bit spiky but those buttery inner leaves were perfect. The beef almost didn't come out -- I thought I'd ruined it by browning it too much and making it tough, but then in the last half hour I bumped the temperature on the slow-cooker and the collagen almost immediately began to melt, turning it much more fork-tender and velvety. I'm very much looking forward to leftovers on sandwiches. The burik reheated well, but are also pretty good cold.

And the ricotta cheesecake DID set!

[ID: A close-up of the ricotta cheesecake, with rich deep red cherry jam on the bottom and an airy-textured cheesecake filling under a thick upper crust; a few light tan amaretti cookies are visible on the right.]

The crust was a bit thick but not at all dry. The ricotta filling was very plain, but I prefer a less-sweet pie and the cherry preserve on the bottom added all the flavor needed, really. The amaretti kept pretty well, and tasted nice with the Coke Zero.

The artichoke is a bit of a showpiece, I don't think it's something I'd cook very often, though everything else was varying levels of "yeah I could eat this on the reg". The burik are really delicious and the stracotto is pretty low-maintenance. I liked this version of the cheesecake but I'm not sure if its simplicity would appeal to a lot of people. The amaretti are great, and both simple to make and gluten-free.

All the process photos and recipes are linked in the "festa alla cinque cibi" tag, but I'm definitely going to have to copy a few over into my regular cookbook.

I will admit that by the time I sat down with it all I was pretty tired, so I just kind of inhaled it all and left a wreckage behind. But the leftovers are cooling off before being put in the fridge, and frankly the dishes are 2024 Sam's problem.

#food #sam cooks #festa alla cinque cibi

[notbecauseofvictories]

hi! last holiday season I followed a chocolate chip cookie recipe you shared on your blog and the results were phenomenal!! tysm for sharing! I've recently moved to my own flat and now that I have a whole kitchen to myself and no one to nag me about splurging on food x) I wanted to ask if you could share more of your favourite recipes (sweet, savoury, doesn't matter, I like experimenting!)

I've been on a sandwich kick lately, between this Grilled Chicken Sandwich With Caesar-ish Dressing, these Open-Faced Chicken Salad Sandwiches (with asparagus and prosciutto!), and these pork sliders with delicious spicy pickles (though I do think the Hawaiian rolls were a mistake, I would have chosen something sturdier, less sweet).

I've also treated myself to shrimp rolls (like lobster rolls, but less expensive) as well as salmon onigirazu, though I added a whole bunch of stuff and dipped them in the chipotle mayo from this recipe. (That recipe for salmon cups is delightful, but nori doesn't stay crispy for very long, so it's really only good for serving a crowd.)

This Artichoke Pesto and Burrata Pizza is delicious but it does involve a lot of work---and it burns terrifically easy, which is frustrating if you've been pulled away from the oven for a work call. For example.

Finally, I did make these mimosa cupcakes for Easter, and while I think they tasted like sugar and nothing else, my family devoured them. Also, this coconut macaroon recipe remains undefeated; I should never have strayed from the light and given strawberry macaroons a chance.

#no love sincerer than the love of food #check out that tag for more; I have almost a decade's worth at this point

[indiaalphawhiskey]

*chants* GAPT AU GAPT AU GAPT AU !! 👹 we’re waiting and we’re thirsty alright?!

Psst. 🤫 Not as thirsty as GAPT AU Harry. 👇

🥤Thirsty Snippet

“Parmesan dusted artichokes served with an aioli dipping sauce,” he’d recited from the pamphlet, “Figs topped with goat cheese and honey, Rockefeller oysters…”

Even the way the words slowly rolled off Louis’ tongue in his soft accent made them sound unbearably luscious and erotic, and coupled with the fact that he was reading them over Harry’s shoulder, so close that his breath was gently tickling the shell of his ear, it had Harry trying very, very hard not to get… well, very, very hard.

“We love all these things, H,” he’d cajoled, seeming entirely unbothered by the actual point, and it took Harry just a little too long to shake off the fog in his head that had him blinking much too slowly, and wanting to agree much too willingly.

But, he did eventually harness the wherewithal to raise a brow at Louis in challenge, incredulous that his sudden, drastic one-eighty was hinged on nothing more than the deliciousness of certain food, and also, at the fact that it was now apparently entirely up to Harry to have some sense of self-preservation (which was a gamble in and of itself on a good day).

“Love them enough that we don’t mind partaking in the accompanying…” He peered down at the soft slanted, cursive lettering, reading aloud, “Private, sensually hand-fed romantic dinner’ afterwards?”

He’d intended to lift his gaze haughtily, to stew mercilessly in his triumphant display of logic, but when he did, he found Louis had taken a few short steps to the chest of drawers pushed against the wall, his back slightly turned to Harry as he casually rummaged through his clothes. His smirk was soft and still alarmingly unbothered, his words almost absentminded as he said them over his shrugged shoulder.

“I mean…” he started, and if the easy cadence of his chuckle had taught Harry anything, it was to brace himself for what was sure to be a fatally flirtatious quip, “I’ve eaten much less off of much more of your body before.”

And, well… what exactly was Harry meant to say to that?

🥥 More from the GAPT AU.

#GAPT AU Harry is also #thirsty and waiting #poor thing #GAPT AU snippet #GAPT AU #fathers with benefits au #iaw ask #iaw anonymous

[madamlaydebug]

A universal symbol for joy, hope and life force energy, the sunflower’s various healing properties are often forgotten about as a result of its iconic, radiant appearance and symbolic power.

Sunflower seeds are the most popularly used part of the plant, and can be eaten raw, cooked, or, most commonly, made into a seed oil for cooking and dressings. Full of healthy fatty acids, vitamins and proteins, the seeds are known for reducing cholesterol, improving heart health and nourishing skin and hair. But the seeds are not the only part of this plant which can be used in food and medicine – in fact, the whole sunflower plant can be utilised, from root to petal! An infusion of the leaves and/or petals is astringent, diuretic and expectorant (meaning it can help reduce mucus in the chest), and has been used traditionally to treat various ailments, including fevers, coughs, diarrhoea, respiratory issues and malaria. A poultice of the leaves applied to the skin can be used to treat and soothe bites, sores and swollen areas.

As for culinary uses, you can steam and serve up sunflower buds as you would artichoke (which is a member of the same family!) and young sunflower heads can be grilled for a tasty, versatile treat (remove the petals and brush off the buds first). The seeds are a versatile kitchen staple which can be added into stir-fries, made into a nut-free ‘nut butter’, used instead of nuts in homemade pesto, ground into a flour or sprinkled over porridge and breakfast cereals. Roasted in the oven for 10 minutes with some olive oil and a little ground cumin and sea salt, they make for a delicious topping on salads and other dishes. A simple way to reap the benefits of the sunflower is to buy a high quality, cold-pressed, organic sunflower seed oil. However, when cooked at high temperatures, sunflower seed oil may produce toxic compounds, so it is best enjoyed uncooked in dressings and dips. A herbal infusion of the leaves and/or petals is another easy way to get the benefits of sunflower, and, like an uplifting cup of sunshine, it is bound to put a smile on your face too!