Cheesy Artichoke Dip

Is cheesy artichoke dip still cool or does it feel too early 2000's? Maybe its day has passed.

I don't really care, because I think it's delicious. Creamy, salty, and cheesy, this dip needs to be served hot (read: melty) with a side of chips or crackers. Prep time is quick, since you're simply mixing ingredients together and popping it into the oven. I recommend having this as an appetizer or afternoon snack.

Enjoy!

Cheesy Artichoke Dip

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1 8-ounce package cream cheese, softened to room temperature
1/4 cup plain Greek yogurt
1/2 cup grated parmesan cheese
1 clove garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon garlic salt
salt & pepper to taste
1 14-ounce can artichoke hearts, drained and chopped
1/4 cup shredded mozzarella cheese

Preheat oven to 350 degrees. Lightly grease a small baking dish.

In a medium bowl, mix cream cheese, yogurt, parmesan, garlic, basil, garlic salt, salt & pepper. Stir in artichokes.

Transfer mixture to the prepared baking dish. Top with mozzarella cheese. Bake in oven until melted and lightly browned on top, about 25 minutes. Serve hot with chips or crackers. Makes 8-12 servings.

Guacamole

Let's talk guacamole. It's a hit at parties, great on a turkey sandwich, and makes chips healthy(ish).

We have an avocado tree that, for several months of the year, provides huge beautiful avocados. In Hawaii's grocery stores avocados cost your left arm, so you can bet we made use of our avocado tree.

I've made this guacamole several times, and it is so dang good. It has your basics - limes, garlic, cilantro, as well as cumin and cayenne for some seasoning. Mix, taste, and season to your liking.

Guacamole

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3 avocados, peeled, pitted and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
2 tablespoons chopped fresh cilantro
1 cup diced tomatoes
1 teaspoon minced garlic
1/8 teaspoon ground cumin
1 pinch cayenne pepper 

In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cumin and cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

Bread & Butter Pickles

It's pickling time, friends!

Some people love dill pickles, but I always reach for the sweet bread and butter variety. We made these homemade bread and butter pickles a few weeks ago, and they are so delicious. Crisp, sweet, and perfect for a summer BBQ.

They are easy to make, and can be stored in the fridge for about a month. I used two large leftover jars, but I think you can fill about 5 pint jars. Go ahead and play around with the spices. I like the heat from the red pepper flakes blended with the fragrant allspice berries.

Serve these on a cheeseburger, and you're good to go. Happy pickling!

Bread and Butter Pickles Recipe

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2 1/2 lbs fresh cucumbers, washed and sliced into 1/4-inch slices

1 pound white or yellow onions, thinly sliced

1/4 cup pickling or Kosher salt

1 1/4 cup white distilled vinegar

1 cup apple cider vinegar

2 1/4 cups sugar

1 tbsp mustard seeds

1 teaspoon crushed red pepper flakes

3/4 teaspoon celery seeds

1 inch cinnamon stick

6 allspice berries plus a pinch of ground allspice

6 whole cloves plus a pinch of ground cloves

1/2 teaspoon turmeric

Place sliced cucumbers in a large bowl. Add the sliced onions and pickling salt. Stir so that the salt is well distributed among the cucumber slices. Cover with a clean tea towel (thin towel, not terry cloth). Cover with a couple of inches of ice. Put in the refrigerator and let chill for 4 hours. Discard ice. Rinse the cucumber and onion slices thoroughly, drain. Rinse and drain again.

In a 4 qt or 6 qt pot, place the vinegar, sugar, and all of the spices. Bring to a boil. Once the sugar has dissolved, add the sliced cucumbers and onions. Bring to a boil again. As soon as the sugar vinegar solution begins boiling again, use a slotted spoon to start packing the hot jars with the cucumbers. First pack a jar to an inch from the rim with the vegetables. Then pour hot vinegar sugar syrup over the vegetables to a half inch from the rim. Wipe the rim clean with a paper towel. Cover with lids. Store in refrigerator for up to a month. Makes about 5 pint jars.

Bacon & Blue Cheese Stuffed Mushrooms

Even though I'm a dessert-lover, even I begin to feel overloaded by sugar during Christmas. Because of the abundance of iced cookies and fruit cake, savory dishes are a welcomed addition to all the holiday sweets.

For a recent party at our house, I made these bacon and blue cheese stuffed mushrooms. The mushrooms are filled with a delicious mixture of garlic, butter, bacon and cheese. They are in a word, scrumptious.

Side note: if you tell me you are one of those people who don't like blue cheese, I will roll my eyes at you. Seriously. But fine, if you insist on using a different cheese (say smoked Gouda or sharp cheddar), I suppose that's acceptable.

The mixing and stuffing steps can be done ahead of time, making it an easy dish to pop into the oven right before a party. Serve this for Christmas or New Year's with a bottle of wine. Happy partying!

Bacon & Blue Cheese Stuffed Mushrooms

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Ingredients:

24 large fresh mushrooms, 1-1/2 to 2 inches in diameter

1/4 cup sliced green onion (2)

1 clove garlic, minced

1/4 cup butter

1/2 cup fine dry bread crumbs

1/2 cup shredded cheddar or crumbled blue cheese

2 strips crisp cooked bacon, crumbled (1/4 cup)

Instructions:

Clean mushrooms. Remove stems from mushrooms. Chop enough of the stems to make 1 cup.

In a medium saucepan cook the chopped stems, green onion, and garlic in butter until tender. Stir in bread crumbs, cheese, and bacon. Spoon crumb mixture into mushroom caps. Return stuffed mushrooms to the baking pan.

Bake in a 425 degree oven for 8 to 10 minutes or until heated through. Makes 24 mushrooms.