Spinach and Artichoke Dip

Spinach and artichoke dip is one of my favorite appetizers.  We make this quite often; sometimes we use different herb combinations and other times we add jalapeno and different cheeses. This is the version that Charles made for me Sunday night.  It was very delicious; this makes a very large batch so cut in half if desired or make more for a crowd.

  • 10 o.z. fresh spinach
  • 1 tsp crushed red pepper
  • 5 cloves garlic ~ minced
  • 16 o.z. cream cheese
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 cup mozzarella
  • 1/2 tsp marjoram
  • 1/2 tsp thyme
  • 1/2 tsp paprika
  • 1/2 cup fresh grated parmesan
  • 1/2 tsp italian herb
  • salt and pepper
  • 1 can artichoke hearts – drained; quartered

Place half of the spinach in large pan; sprinkle crushed red pepper and garlic on top and add remaining spinach. Add 1 cup of water and bring to simmer over medium heat; cook until spinach is wilted about 5 minutes; drain well squeezing out excess liquid.

In large bowl combine cream cheese and spinach until well blended.  Add sour cream, mayonnaise, herbs, and about 3/4 cup mozzarella and 1/3 cup of the parmesan; add salt and pepper to taste. Fold in artichoke hearts.

Pour into buttered 2 quart baking dish and sprinkle with remaining cheese.  Bake at 375 degrees for about 30 minutes or until hot and bubbly and beginning to brown.  Serve with toasted bread.

 

Enjoy ~ Kimberly

Chicken and Artichoke with Angel Hair Pasta

I love chicken and artichokes together.  This is one of my favorite dishes. Today I used leftover chicken breasts that were seasoned with lemon and thyme.  You could use any type of left over chicken; or if cooking with raw chicken add it to melted butter and increase cooking time to allow chicken to cook through.

Chicken and Artichoke Pasta

  • 8 o.z. angel hair pasta
  • 2 chicken breasts – boneless and skinless cooked and thinly sliced
  • 2 Tbs butter
  • 2 cloves garlic
  • 1 Tbs diced jalapeno
  • 1 1/2 cup chicken broth
  • 1 can artichoke hearts
  • 1 Tbs cornstarch
  • 2 Tbs cold water
  • salt and pepper
  • a squeeze of lemon juice and pinch of thyme if desired
  • 4 o.z. goat cheese

Cook pasta according to package directions until al dente. Drain and set aside; do not rinse.

In medium skillet melt butter over medium heat.  Add jalapeno and cook for about a minute; add cooked chicken and garlic and heat through; about 4 minutes.  Stir in chicken broth and quartered artichokes; bring to simmer.  Mix cornstarch and cold water; stir into simmering skillet until slightly thickened. Season with salt and pepper to taste; add a squeeze of lemon juice and a pinch of thyme if desired.  Stir in cooked pasta allow to rest for about 3 – 4 minutes to thicken.  Top with crumbled goat cheese and serve.

Enjoy ~ Kimberly

Shrimp and Artichoke Pasta

Lunch today was delicious; just about anything with shrimp has to be good if you ask me!  I make a dish with chicken and artichokes very similar to this and had to try using shrimp instead.  The lime juice plays very well off the heat of the crushed red pepper and the brininess of the artichoke hearts.  The creaminess of the goat cheese pulls it all together.  I’ve posted today’s recipe below ~ it was a perfectly filling lunch for the two of us.

Shrimp and Artichoke Pasta

  • 12 o.z. peeled shrimp
  • 1/4 tsp crushed red pepper
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 Tbs olive oil
  • 1 cup chicken stock
  • 2 cloves garlic
  • 1 Tbs fresh parsley
  • 1 tsp corn starch
  • 1 can artichoke hearts (quartered)
  • 1 Tbs lime juice
  • 2 o.z. goat cheese

In medium skillet heat olive oil over medium high heat.  Add shrimp, crushed red pepper, salt and pepper cook 3-4 minutes until shrimp is cooked through.  Remove shrimp from skillet and set aside.  Add 3/4 cup of the chicken stock to skillet; bring to a simmer.  Whisk together remaining 1/4 cup chicken stock and teaspoon of corn starch add to simmering chicken stock stirring until thickened.  Add garlic, parsley, artichoke hearts and lime juice; cook about 3 minutes until hot and bubbly.  Add cooked shrimp; heat another minute or until shrimp is heated through; crumble goat cheese over top and serve with pasta of your choice.

Enjoy ~ Kimberly