EN­TER­TAIN­ING

The most su­per thing about the big game (other than the com­mer­cials, of course) is div­ing into a bowl of this cheesy, tangy good­ness. Whip up the ba­sic recipe or one of our tasty fla­vor vari­a­tions, and ev­ery­one wins.

Better Homes & Gardens - - Editor's Letter -

Five ar­ti­choke dips that are sure to score a game-day win.

THE BA­SIC DIP

Rinse and drain two 14-oz. cans ar­ti­choke hearts in a fine-mesh sieve. Wrap ar­ti­chokes in pa­per tow­els; press to re­move as much ex­cess liq­uid as pos­si­ble. Chop coarsely. In a large bowl stir to­gether one 8-oz. car­ton

sour cream and 2 Tbsp. flour.

Stir in ar­ti­chokes, 1/2 cup

may­on­naise, and 1/2 cup finely

shred­ded Parme­san cheese.

Trans­fer to a 9-inch pie plate. Sprin­kle with 1/4 cup Parme­san

cheese. Bake at 350°F for 30 min­utes or un­til edges are lightly browned and mix­ture is hot in cen­ter. Cool 15 min­utes. Makes 3 cups.

FLA­VOR CHANGE-UPS 1 ITAL­IAN SAUSAGE

In a skil­let brown 4 oz. bulk

hot Ital­ian sausage. Stir into sour cream-ar­ti­choke mix­ture along with 1/4 cup chopped Kala­mata olives and 2 Tbsp. capers. Top with 1/2 cup cherry toma­toes and 1/4 cup Parme­san cheese.

Bake as di­rected.

2 CHORIZO-POBLANO

Roast 2 fresh poblano pep­pers; re­move skins, stems, and seeds. Chop pep­pers. In a skil­let brown 4 oz. bulk un­cooked chorizo sausage.

Stir pep­pers and sausage into sour cream-ar­ti­choke mix­ture along with 1/4 cup sliced green onion and 1/4 cup fresh cilantro

leaves. Bake as di­rected.

3 BROWN BUT­TER CAU­LI­FLOWER

In a large skil­let melt 4 Tbsp.

but­ter over medium-high. Cook 1 to 2 min­utes or un­til but­ter starts to brown. Add 2 cups small cau­li­flower flo­rets and

1 clove minced gar­lic. Cook and stir 4 min­utes or un­til cau­li­flower is golden brown. Cool slightly.

Stir all but 1/2 cup of the cau­li­flower into sour cream-ar­ti­choke mix­ture along with 2 Tbsp. toasted chopped hazel­nuts and 1 Tbsp. fresh sage leaves. Sprin­kle re­served cau­li­flower mix­ture over top along with 1/4 cup Parme­san

cheese. Bake as di­rected.

4 SPICY ROASTED RED PEP­PER

Stir 1 Tbsp. harissa paste into sour cream along with flour. Stir 1/2 cup coarsely chopped roasted red

pep­pers into mix­ture along with ar­ti­chokes. Bake as di­rected. To serve, top with toasted chopped

al­monds and fresh mint leaves. n

MIX AND MATCH WITH YOUR FA­VORITE DIP­PERS LIKE CHIPS, TOASTS, AND VEG­GIES.

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