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Roasted Poblano Artichoke Dip

~ lindy

Roasted Poblano Artichoke Dip

*2 tablespoons extra Light Olive Oil

*1/2 cup chopped Red Onion

*2 Large Poblano Peppers, Roasted centers removed, sliced and cut and diced large OR 1 to 2 cans (7 ounce) chopped Roasted Green Chile’s

*1 can (14 ounce) Quartered Artichoke Hearts, drained

*4 ounces Greek Yogurt Cream Cheese

*1 cup Grated Colby Jack Cheese, reserve 1/2 cup for topping

*1/2 cup Sour Cream or Plain Greek Yogurt

*2 tablespoon Mayonnaise

*1/4 cup Grated Parmesan Cheese, Romano and Asiago Cheese (Kraft) topping

*Pink Himalayan Sea Salt or SeaSalt and Fresh Ground Black Pepper, to taste

*Pam Cooking Spray

*I like using glass baking dish 7”x11”

*1 Loaf Baguette, sliced or Pita Chips, Crackers of your choice

See our Roasted Peppers for roasting peppers.

In a sauté pan, sauté the onions in olive oil on medium heat until translucent about 4 minutes.

In a medium mixing bowl add the cream cheese, 1 cup cheese, sour cream or Greek yogurt, mayonnaise, sea salt and pepper, stir until combined. Then add the roasted peppers, artichokes to the cream cheese mixture stirring again until evenly mixed.

Pour/spread dip mixture into greased/cooking sprayed baking dish and top with 1/2 cup Colby Jack cheese and 1/4 cup Parmesan cheese.

Bake in a preheated oven 350*F oven for 15 to 20 minutes or until cheese turns golden color.

Enjoy!

Lindy

Fondue Party

~ lindy

See Smoked Gouda Fondue

See Easy Queso

See Pablano Artichoke Dip

 Ghirardelli  White Dipping Wafers (Sam’s Club or Wal-Mart)

Ghirardelli  Dark Chocolate Melting Wafers (Sam’s Club or Wal-Mart)

We Sliced a Baguette and Cubed the Angel Food Cake (both purchased from Wal-Mart)

See Strawberry Rice Cereal Treats

Mini Bella Mushrooms, sliced in half and 2 small Zucchini, sliced

Peppered Bacon, cut in half and cooked

We used soft tortillas, so individuals could make their own quesadilla if desired

See Shrimp Cocktail Dip

Little Smokies

4 Rib Eye Steaks Seasoned with salt and pepper and seared 3 to 4 minutes (seared 2 at a time) in/on a very hot large cast iron skillet (We used the skillet from cooking the bacon, drain off the bacon grease out of the skillet and then re-add 3 tablespoons.) Allow seared steaks to rest 3 or 4 minutes on a plate covered with foil, then cube steaks and cook on low in a crock pot with cooking liner for 2  hours until very tender but not falling apart.  Note:  Check on them a couple of times in crock pot while cooking.

5 to 6 Frozen Chicken Breasts, seasoned with seasoned salt, black pepper and red pepper flakes in a large stainless steel frying pan with lid and add 3-4 tablespoons extra light olive.  Cook on medium heat covered for 15 minutes or so until meat  is thawed and just starting to cook.  Then with kitchen sheers cut the breasts into cubes and place lid back on the frying  pan and cook until done, allowing the moisture to evaporate so you get browning on the pieces of chicken, now deglaze the pan with 3 tablespoons of water and serve or keep warm  in a crock pot.

We Blanched (In a stock pot with Boiling water (Each variety of vegetable blanched and water bath separately) and then plunged them into ice-cold water bath.)  Asparagus 2 minutes, Cauliflower 2- 3 minutes and broccoli 2 to 3 minutes.

Also see Sugar Cookie Dippers

Enjoy!

Lindy