A Super Super Bowl

Well, it’s that time of year again – the Super Bowl is on tonight and I plan to make a great appetizer, even though I have no idea who is playing (I think it might be New Orleans because that is what Regis and Kelly said and by the way, don’t all of you think Kelly is WAY too skinny, and her husband is soooo cute although too short). Here is a fabulous dip to take to a party or to make if you are hosting one. It is supposedly the California Pizza Kitchen’s dip – artichoke and spinach and while it has way too many ingredients, I made it yesterday and it is DEEELICIOUS!

CPK Artichoke and Spinach Dip

¼ c. olive oil
2 tbs. butter
¾ c. diced onion
1 ½ tsp. minced garlic
½ c. flour
1 ½ c. chicken broth
1 ½ c. whipping cream
¾ c. parmesan, grated
2 tbs. chicken base or 2 crumbled bouillon cubes
1 ½. tsp. lemon juice
1 tsp. sugar
¾ c. sour cream
12 oz. chopped spinach, thawed, squeezed and drained
8 oz. artichoke hearts, chopped
1 c. finely shredded Monterey Jack cheese
¾ tsp. Tabasco sauce

In large saucepan, heat oil and butter. Add onion and cook 3-4 minutes. Add garlic, cook 3- 4 minutes, stirring but don’t let garlic get brown or it gets bitter. Sprinkle on flour and cook and stir 5 minutes. You need to do this so there is no “raw” flour taste which is nasty. Whisk in broth until smooth. When mixture simmers, add cream, return to simmer and remove from heat. Add parmesan, chicken base, lemon and sugar and stir until blended. Add sour cream, spinach, artichokes, Monterey Jack and Tabasco, and stir until ingredients are combined and cheese has melted. Serve NOW!

*Becky Knows Everything: This is way too much to do at the last minute, so I make it in advance and then when ready to serve, I microwave it or put it in a casserole type pan or quiche pan and bake at 325 degrees until heated (about 20 minutes). Serve with Tostitos.

Two Shirts and a Dip

This is a goofy story, but if you read to the end there will be a delicious dip recipe for you.

A few weeks ago I traveled to Boston to visit my daughter. After driving through heavy rain on a 7 ½ hour trip (that usually takes 6 hours), I was thrilled to arrive.

Adrienne was working so I had a few hours to myself. Hmmm…what to do, what to do? Here were my two top choices – stop in at Abe and Louie's, a terrific Boston steakhouse and one of my go-to places for a snack and a drink, OR go shopping at the nearby Lord and Taylor, where the SALE signs were everywhere. Shopping won. I headed to the clearance racks and quickly found several tops that I thought were pretty and now affordable.

In the dressing room, I rejected 3 tops but liked 2. One was a Calvin Klein blue top with pleated detailing at the front and sort of puffy sleeves. The other was a white eyelet number with a V neck, short sleeves and gathering under the boob line. Frankly, as I type this description I am thinking, “WHAT was I thinking?” – I mean what 58 year old should be wearing a white eyelet shirt that looks like a maternity top? Must have been the lighting and mirrors because I thought I looked good and I hadn’t even had any wine yet. I returned to Adrienne’s apartment to make a new dip recipe to serve when she and Jimmy (her cute husband) came home from work.

After assembling the dip, I thought I would change into my new blue top so I would look spiffy when they got home. I was feeling good and was so excited to see them. I am sure you know where this is going. The dip is out of the oven, the wine is poured and the baguettes piled high on a pretty decorative platter. As a newlywed Adrienne has some really cool new stuff. We were all sharing the dip when I did what I always do, I “schlopped” it on myself. (This is a family word that means you have once again spilled food on yourself). The dip fell off the baguette and landed right on the front of my new shirt. I tried to clean it up, but no go. One top down and I had only owned it for 2 hours.

I would tell you the story about what happened to the white top, but it’s too long – let’s just say it is no longer with us. All that is left of the two tops is the Lord and Taylor bill which came yesterday!

Now, as promised, here is your reward – a new dip recipe.

Kathy's Deluxe Dip

Another great dip that features our favorite thing, BACON!!

8 oz. cream cheese
One pkg. shredded swiss cheese (6 oz.)
3 oz. pkg. Oscar Mayer Real Bacon Bits
1/4 c. mayonnaise (and use the real Hellman's please)
3 green onions, chopped, including the green tops

Mix all ingredients together, put in a pretty casserole dish (that can go into the oven) and bake at 350 degrees for 15-20 minutes. The original recipe uses “Frito Scoops,” but I think they are too thick and heavy. I would use regular Frito chips or even better, toasted baguette slices. This is a truly yummy dip and the next time I get invited somewhere it is going with me.

*Becky Knows Everything: I had a few extra slices of bacon I fried up and added to the mix. It made the dip even more delicious!!

Perfect Pimiento Spread

I know you are thinking I misspelled this, because I always thought is was p-i-m-e-n-t-o but according to the little jar there is another “i” in there. So there you go.

Here is my favorite pimiento spread recipe. You can make a sandwich with it, serve it in an omelet with some fluffy eggs or serve it the best way – as an appetizer with toasted baguette slices or crackers.

4 oz. extra sharp white cheddar cheese, finely grated
4 oz. extra sharp yellow cheddar cheese, finely grated
½ c. mayonnaise
Half of a 4 oz. jar of pimientos, drained and chopped
2 heaping tbs. hot picante sauce (a hot salsa that is not too chunky will also work)
½ tsp. sugar
¼ tsp. pepper
1/3 c. chopped green olives
1 tbs. olive juice
3 tbs. chopped fresh parsley

Very simple: Mix it all together. Chill at least 30 minutes so the flavors can “speak” to each other. Serve with toasted baguette slices or crackers.