Luscious Spinach Artichoke Dip Jinx
1 (14 ounce) can artichoke hearts, drained and
chopped
1/2 cup water chestnuts, chopped
1/2 (10 ounce) package frozen chopped
spinach, thawed
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup cream cheese
1/4 cup grated Romano cheese
1/4 teaspoon minced garlic
Preheat oven to 375° F (190° C).
In a small baking dish, mix together artichoke hearts, water chestnuts, spinach, sour cream, mayonnaise, cream cheese, Romano cheese, and garlic. Cover dish.
Bake until heated through and bubbly, about 25 minutes.
I know it is supposed to be an appetizer, but, a lot of times I just eat this as dinner. It is so good dipped in veggies and melba toasts. :) -jinx
Anise milk (Anijsmelk) Sirion
3 tablespoons star anise or aniseed
1 liter milk
3 teaspoons sugar (or more if you're a sweeth tooth)
1 tablespoon cornstarch
Tie the slightly squeezed anise(seed) in a cloth.
Bring the milk almost to a boil, hang the anise-cloth in the milk and keep the milk for 10 minutes up to an hour very, very hot but not cooking.
Remove the anise and add at flavor sugar.
Mix for a little thicker anise milk the cornstarch with some milk, bring the anisemilk to a boil and add the cornstarch while stirring.
I am always having tummy problems, so, one day Sirion told me to try Anise Milk, said that it might soothe my tummy. Guess what?! It really does help, and it tastes so yummy!! - jinx
Warm Turnip Green Dip K@y
5 bacon slices, chopped
1/2 sweet onion, chopped
2 garlic cloves, chopped
1/4 cup dry white wine
1 (16-oz.) package frozen chopped turnip greens, thawed
12 ounces cream cheese, cut into pieces
1 (8-oz.) container sour cream
1/2 teaspoon dried crushed red pepper
1/4 teaspoon salt
3/4 cup freshly grated Parmesan
Cook bacon in a Dutch oven over medium-high heat 5 to 6 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in Dutch oven.
Sauté onion and garlic in hot drippings 3 to 4 minutes. Add wine, and cook 1 to 2 minutes, stirring to loosen particles from bottom of Dutch oven. Stir in turnip greens, next 4 ingredients, and 1/2 cup Parmesan cheese. Cook, stirring often, 6 to 8 minutes or until cream cheese is melted and mixture is thoroughly heated. Transfer to a lightly greased 1 1/2-qt. baking dish. Sprinkle evenly with remaining 1/4 cup Parmesan cheese.
Broil 6 inches from heat 4 to 5 minutes or until cheese is lightly browned. Sprinkle evenly with bacon.
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