Five-Cheese Spinach & Artichoke Dip

November 15, 2014 Leave a Comment

 

Five-Cheese Spinach & Artichoke Dip

Five-Cheese Spinach & Artichoke Dip

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Whenever I go to an event, I’m always asked to bring this hot dip.  Five types of cheese make it a standout and oh-so delicious.  I love its party-ready convenience – I serve it straight from the slow cooker, so set-up and clean-up is a breeze!

           Noelle Myers                                                                     Grand Forks, N. Dakota

 

Five-Cheese Spinach & Artichoke Dip Recipe

 

Five-Cheese Spinach & Artichoke Dip

1 jar (12 oz.) roasted red pepper

1 jar (6 ½ oz.) marinated quartered artichoke hearts

1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry

8 oz. fresh mozzarella cheese, cubed

1 ½ cups (6 oz.) shredded Asiago cheese

2 packages (3 oz. each) cream cheese, softened and cubed

1 cup (4 oz.) crumbled feta cheese

1/3 cup shredded provolone cheese

1/3 cup minced fresh basil

¼ cup finely chopped red onion

2 Tbsp. mayonnaise

2 garlic cloves, minced

Assorted crackers

 

Drain pepper, reserving 1 tablespoon liquid; chop peppers.  Drain artichokes, reserving 2 tablespoons liquid; coarsely chop artichokes.

In a 3 quart slow cooker coated with cooking spray, combine spinach, cheeses, basil, onion, mayonnaise, garlic, artichoke hearts and peppers.  Stir in reserved pepper and artichoke liquids.  Cook 2 hours; stir dip; cook, covered 30-60 minutes longer.  Stir before serving; serve with crackers.  16 serving (1/4 cup each)

 

(Recipe for Five-Cheese Spinach & Artichoke Dip was on www.tasteofhome.com, 2014)

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Grilled Pizza

September 9, 2013 Leave a Comment
Grilled Pizza

Grilled Pizza

This recipe for Grilled Pizza, it came from Mary Carbone; it was in the Food Section of the Long Island Newsday on Sunday, July 28, 2013.  I hope you like this recipe.

                Mary Carbone                                                   North Babylon, New York

 

Grilled Pizza Recipe 

Grilled Pizza

For Dough:   ½ cup warm milk (whole or 2 percent)

½ cup warm water

1 packet active dry yeast

1 tsp. sugar

2 1/1 cup flour

¼ tsp. salt

For Sauce:   4 Tbsp. extra-virgin olive oil

3 minced garlic cloves

1 can (28 oz.) San Marzano tomatoes, broken into small pieces, with juice

1 tsp. oregano

Salt and pepper to taste

2 whole basil leaves, chopped

1 Lb. fresh mozzarella, sliced thin

Grated Romano cheese

½ cup olive oil that has been simmered with salt, pepper and rosemary

6 to 8 basil leaves

Dough:  Combine milk and water in a small bowl, sprinkle with yeast and sugar, let stand until yeast is dissolved.

Combine flour and salt in mixer bowl with dough hook, with mixer on low gradually pour in liquid.  Knead on medium speed until dough is smooth and elastic, about 15 minutes.  Place in a large oiled bowl, cover, let rise until doubled in size.

Sauce:  Heat oil in pan over medium high, add garlic and stir 1 minute.  Add tomatoes and juice.  Add oregano, salt and pepper to taste.  Bring to boil and stir often, until thick, about 20 minutes.  Add 2 basil leaves.  Set aside.

Preheat gas grill to medium-low.   Oil grids.  Divide dough into 4 pieces, roll each into a 10 inch round.

Brush each piece generously with seasoned olive oil.  Quickly place dough pieces on grill, oiled sides down.  Brush tops with oil.  Cook, covered, until bottoms are lightly browned, 2 to 3 minutes.  Turn, cook another 2 to 3 minutes.

Transfer pizzas to baking sheets.  Spread 2-3 tablespoons sauce on each.  Add mozzarella slices, not too close to edges.  Sprinkle with Romano and basil leaves.  Grill, covered, until cheese melts.  Serve.

4 to 6 pizzas

(Recipe for Grilled Pizza was in Newsday Food Section, July 28, 2013, Mary Carbone)

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