All four of these recipes are favorites of mine that I make for summer gatherings and I always have people calling me the next day for the recipe. They are super easy, quick, and flavorful.
BAKED ARTICHOKE DIP
This is a basic artichoke dip but what makes it taste different from most is that I use marinated artichoke hearts….You can bake it in a casserole dish or carve out a round loaf of bread and cook and then serve it from that. I actually used just a loaf of french bread that I carved out. Save the top of the bread and slice up for dipping. You can also serve this with crackers or raw veggies.
Prep Time: 10 minutes
Cook Time: about 20 minutes
Makes 2 cups for about $4.00
Ingredients:
- 1 12-12 oz can marinated artichoke hearts (about 1 1/2 to 1 3/4 cups)
- 3/4 cup mayonnaise
- 1 cup grated parmesan cheese
- 1 clove garlic, minced
- 1/4 tsp Worcestershire sauce
- 1/8 tsp hot sauce
Combine all ingredients, stirring well. Spoon into a lightly greased 1-quart casserole dish (or carved out bread). Bake uncovered at 350 degrees for about 20 minutes or until bubbly.
- GF Version – Make sure the artichoke hearts, mayo, Worcestershire sauce and hot sauce say GF on the label.
BEER CHEESE-
This is one of my favorites! It tastes really good with crunchy celery sticks. I got this from Paula Deen and Friends cookbook. This is my number one requested recipe from friends and family! It’s that good! This recipe makes about 1 cup (I always double it when I make it because it gets eaten so fast). There’s a definite “bite” to this so you don’t need a lot on a cracker or celery stick.
Prep Time: 5 minutes
Process Time: 5 minutes or less
Makes 1 cup for about $2.70
Ingredients:
- 8 oz grated sharp cheddar cheese
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
- 1 clove garlic, minced
- 1/8 small onion, minced
- 1 tablespoon flat beer
Place the cheese, cayenne, salt, garlic, onion and beer in a food processor and process until smooth. Pack the cheese into crocks or serving bowls. Cover with plastic wrap and refrigerate. Allow to come to room temp before serving. Serve with crackers or celery and carrot sticks. *Our favorite is with celery….nice spicy cheese on crunchy celery-YUM!
- You can make this gluten free by using a gluten free beer.
HUMMUS-
I like to make my own baked pita chips. Simply cut flour tortillas into fourths or eighths and bake in 350 degree oven till crisp. You can spray or brush some olive oil on before baking if you want….or simply serve with store-bought pita chips. This hummus is gluten free.
Ingredients:
- 3 or 4 cloves garlic
- 1 19 oz can garbanzo beans, drained
- 1/4 cup lemon juice*
- 3/4 teaspoon kosher salt
- 1/2 teaspoon pepper
- dash or two of hot sauce
- 1/4 cup olive oil
- fresh parsley sprigs for garnish if desired
Process garlic in a food processor until minced. Add beans, lemon juice(*I start with half of the 1/4 cup of lemon juice and then taste after I’ve processed….and then add more after tasting until I get the desired flavor-can be a bit “lemony” if you use the full 1/4 cup for some people), salt, pepper, and hot sauce. Process until smooth, scraping down sides occasionally. Slowly pour olive oil through food chute with processor running until smooth. Cover and chill if desired. Garnish with parsley sprigs.
SOUTHWESTERN BLACK BEAN & CORN SALSA:
I have been making this salsa for years and everyone always asks for the recipe after trying it. I found this in a Southern Living Cookbook and played with the ingredients a bit. All the work is in the prep. This will last in the fridge for up to one week. This is a yummy side to any protein and also tastes great with corn chips.
Prep Time: 15 minutes
Cook Time: 2 minutes
Makes 3 cups for about $3.00
- 3/4 teaspoon cumin seed
- 1 15 oz can black beans, rinsed
- 1/2 of a 15 1/4 can whole kernel corn, drained
- 1/2 small red pepper, chopped or minced
- 1/2 small red onion, chopped or minced
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- 1/6 (half of a 1/3 measuring cup) fresh lime juice
- 1/8 (half of a 1/4 measuring cup) olive oil
- 1-2 cloves garlic, crushed or chopped
- 1/8 teaspoon kosher salt
- 1/2 teaspoon dried crushed red pepper flakes
- 1/8 teaspoon fresh ground black pepper
Toast cumin seeds in skillet over medium heat for 1-2 minutes until brown and fragrant, stirring often.* This is a key ingredient to the recipe. You really want to use cumin seed and not powder. Combine cumin seeds, black beans, and remaining ingredients. Toss well, cover and store in refrigerator up to one week.