This year for Christmas I found myself celebrating with friends, rather than family. It is always exciting to see what other families do for their traditions. Hopefully they don’t take Vince Vaughns advice in Four Christmases and go the lying route, since you can’t spell families without lies…anyways for Christmas Eve I gathered with my friend’s family. We went to a Christmas Eve church service and then we went home and ate all the different appetizers that we brought, and watched Christmas movies. I must say that we had quite the feast for just four women! I brought Baked Artichoke-Parmesan Dip with homemade pita chips. This recipe did not disappoint. It was bubbly-hot, rich, and oozing with artichoke flavor. I liked this dip over other artichoke dips since I could really taste the artichoke flavor and it was not overwhelmingly creamy. Possibly you could impress your friends this New Year’s Eve with this app!
Baked Artichoke-Parmesan Dip
Yield 4 Cups
1 large shallot, halved
2 cans (14oz each) artichoke hearts packed in water, well drained (990149)
1/2 cup mayonnaise (992170)
1/2 cup sour cream (HPH050)
3 tablespoons fresh lemon juice (990323)
1 cup grated Parmesan cheese (LCF701)
1/2 teaspoon kosher salt (CQS030)
freshly ground black pepper (CQP065)
1/3 cup unseasoned dry bread crumbs (991870)
1 teaspoon oregano (CQO075)
2 teaspoons pure olive oil (992055)
In the workbowl of a food processor fitted with the metal blade, pulse the shallot and artichoke hearts until coarsely chopped. In a medium bowl, combine the mayonnaise, sour cream, lemon juice, Parmesan cheese, and salt. Add the chopped shallots and artichokes and mix until well combined. Season to taste with pepper. Transfer to a buttered 1 1/2-quart shallow baking dish. (I did not have one so I used a 9″ ceramic pie pan). In a small bowl, combine the bread crumbs, oregano, and olive oil.
Position a rack in the upper two-thirds of the oven and preheat the oven to 400 degrees. Just before baking, sprinkle the bread-crumb mixture on top of the artichoke dip. Bake the dip until the bread crumbs are toasty brown and the dip is bubbling at the edges, 20 to 25 minutes. Serve hot.
Dip Do-Ahead: The dip, without the bread crumb topping, can be prepared, covered, and refrigerated up to 2 days in advance. Remove the dip from the refrigerator 40 minutes before baking. The topping can be prepared up to 8 hours ahead and sprinkled on just before baking.
Recipe from Delicious Dips Cookbook
New Products from December 17-27.
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Bleach, Hot Banana Pepper Rings & Corn Oil
Old Fashioned Hickory Smoked Boneless Ham
Date Run: January 1-31*
Item ID Description _ _____ Pack Sale Price
990181 Banana Peppers-Mi Pueblo (case only) 4/1GAL $21.50
995049 Bleach 6/1GAL $10.50
992044 Corn Oil 6/1GAL $37.95
LCF101 Ham-Dutch Boneless Hickory Smoked 3/10# $2.34/lb
*While supplies last
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With Christmas right around the corner, and numerous parties to follow, I wanted to use up some of the ingredients that I had in my fridge. Therefore, I ended up making myself a delicious Brie Omelet. I originally got the idea off of Cheeses of France’s website. I ended up improvising the recipe since omelets are not too complicated. I apologize for this picture, I started to eat my omelet when I realized that I did not photographic it…
Brie Omelet Slice
Yield 1 Omelet
4 large eggs (EGG011)
1 oz or 3 slices of Tour de Marze Brie (CWFR360)
1/4 teaspoon salt (CQS030)
1/8 teaspoon pepper (CQP065)
1 teaspoon butter (880000)
Remove the rind from the brie slices. Wisk eggs, pepper and salt together. Heat nonstick skillet over medium high heat until butter melts. While moving the skillet in a circular motion, pour the eggs in continuing motion, cook until the outside edges are firm (approximately 1 minute). Then flip the omelet to finish cooking (about 30 seconds). Place the cheese slices in the center and fold the omelet sides in. Top with pepper to taste.