Cheesy Spinach And Artichoke Dip

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This is the kind of recipe you need to keep around for summer entertaining, particularly if you are grilling.  I have noticed that men, in particular, really go for this dip so it's a safe bet for Father's Day.

You can assemble everything in advance, pour into a serving dish and store in the refrigerator until ready to bake.

There are lots of Father's Day recipes, menus and ideas in both this blog and the lake blog.  Go to the search box on both sites and enter Father's Day. 

Shrimp Butter

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A specialty of Charleston and the Carolina Low Country, this is a rich puree of sautee shrimp, lots of sweet butter, sherry and spices.  Ideal spread on toast points for cocktails or on white bread for tea sandwiches.  A truly southern way to enjoy shrimp paste is stirred into hot grits and served with toast as a breakfast or supper dish.

When I serve shrimp butter on toast for cocktails, I use Pepperidge Farm Very Thin White Bread toasted at 200 degrees in the oven for about 1 hour.  You can make these early in the day and store in a tin until ready to serve.

Yield:  2 1/2 cups


Ingredients

2 sticks ( 1/2 pound) unsalted butter
1 pound medium shrimp, shelled and deveined
 Salt and freshly ground black pepper
1/4 cup sherry
2 tablespoons fresh lemon juice
1/4 teaspoon cayenne pepper

Directions

 1.In a large skillet, melt 6 tablespoons of the butter until it foams. Add the shrimp and 1/2 teaspoon each of salt and black pepper. Cook over high heat, stirring, until the shrimp are pink and cooked through, about 5 minutes. Using a slotted spoon, transfer the shrimp to a food processor.

2.Return the skillet to high heat. Add the sherry, lemon juice and cayenne and cook until reduced to 3 tablespoons, 2 to 3 minutes. Pour the liquid over the shrimp and process until very smooth.

3.With the machine on, add the remaining butter, 1 tablespoon at a time, and process until smooth and silky. Transfer the shrimp paste to a serving bowl and let cool. Press a piece of plastic wrap directly onto the surface and refrigerated for at least 1 day. Bring to room temperature before serving.

The shrimp paste can be refrigerated for up to 1 week.

Adapted from Edna Lewis and Scott Peacock
Photo Food And Wine

Mrs. Guthrie's Vegetable Dip

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Like Mrs. Adams of baked ham fame in this blog, Mrs. Guthrie was another of my mother's friends who you could always count on for a good recipe.  She would serve this dip on a beautiful silver tray loaded with carrots, zucchini, celery, red pepper, cauliflower, broccoli, cherry tomatoes and anything else in season.  It was the only vegetable tray I have seen frequented equally by ladies and gents, children and adults.

I like the way the vegetables are arranged in the photo above.  Carrot and celery sticks in glasses and everything laid out below.  Much more interesting than arranging everything flat on a platter.

This recipe is from the late 60's and still works today!

Ingredients

1 cup mayonnaise
1 1/2 tsp. curry powder
2 tsp. minced white onion
2 tsp. horseradish
1 tsp. sugar
1 tsp. vinegar
Worcestershire Sauce

Direction

Combine everything in a bowl, chill and serve.

Photo: Stockphoto

Tequila Mexican Cheese Dip

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In this cheese dip, better known as queso fundido in Spanish, the tequila not only shines through but gives the melted cheese a luscious texture. Typical salsa ingredients (tomato, onion, chile, cilantro) mingle with the cheese, to make an unforgetable mexican dip. This dip needs to be eaten as soon as it's made or kept warm (for a relatively short time) in a chafing dish.  Don't worry, before you know it, it will be all gone!

I like to accompany with homemade tortilla chips. 

Ingredients

1 Tbs. olive oil

1 large ripe tomato, cored, seeded (if you wish) and cut into 1/4-inch pieces

1 medium white onion, cut into 1/4-inch pieces

Hot green chile(s) to taste, (roughly 1 large jalapeño or 2 large serranos), stemmed, seeded  and finely chopped

3 Tbs. tequila, preferably a silver tequila

8 oz. Mexican melting cheese (such as Chihuahua, quesadilla or asadero) or Monterey Jack, mild cheddar or brick, shredded (you'll have about 2 cups)

1/2 cup (loosely packed) chopped cilantro (thick bottom stems cut off)


Method


Heat the oil in a large (10-inch) skillet over medium-high. Add the tomato, onion and chile(s), and cook, stirring constantly, until the onion begins to soften and brown, about 7 minutes. Add the tequila and cook, stirring, for a minute or so, until reduced to a glaze. (If you tip the pan toward an open gas flame, the tequila will ignite. If you choose this route, simply shake the pan back and forth until the flames subside and the tequila has reduced to a glaze.)

With the skillet of tequila-infused vegetables over medium-low, sprinkle in the cheese. Stir slowly and constantly until just melted-too long over the heat and the cheese will become tough, oily and stringy. Scoop into a warm dish, sprinkle with the cilantro and serve right away with chips to dip.

Check out the Hot Black Bean Dip With Chipotle in the country blog

and Super Bowl Menus And Recipes

Adapted from Rick Bayles

Sausage, Bean And Spinach Dip

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It's that time of the year again...football season (yawn).   Me, I just like the food and being able to go to the movies with my married non football watching girlfriends; and they are delighted to finally catch the latest "chick flick" with someone who will truly appreciate it.  As long as they are allowed to hang out with their buddies and there's plenty of food and beer in the fridge, husbands are in guy heaven...  It's a terrific situation for all involved.  Bring it on!

In order to qualify for football season fare, the recipe must be spicy, rich, hot, burp inducing and loaded with  calories.  Oh, and it has to go with chips and beer...that's all.

This is a good one...fits all of the requirements!


Yield: Makes about 6 cups


Ingredients

1 sweet onion, diced

1 red bell pepper, diced

1 (1-lb.) package hot ground pork sausage

2 garlic cloves, minced

1 teaspoon chopped fresh thyme

1/2 cup dry white wine

1 (8-oz.) package cream cheese, softened

1 (6-oz.) package fresh baby spinach, coarsely chopped

1/4 teaspoon salt

1 (15-oz.) can pinto beans, drained and rinsed

1/2 cup (2 oz.) shredded Parmesan cheese

Serve with: Corn chip scoops, red bell pepper strips, pretzel rods


Preparation

1. Preheat oven to 375°. Cook diced onion and next 2 ingredients in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink. Drain. Stir in garlic and thyme; cook 1 minute. Stir in wine; cook 2 minutes or until liquid has almost completely evaporated.

2. Add cream cheese, and cook, stirring constantly, 2 minutes or until cream cheese is melted. Stir in spinach and salt, and cook, stirring constantly, 2 minutes or until spinach is wilted. Gently stir in beans. Pour mixture into a 2-qt. baking dish; sprinkle with Parmesan cheese.

3. Bake at 375° for 18 to 20 minutes or until golden brown. Serve with corn chip scoops, bell pepper strips, and pretzel rods.



Brent Grainger, Birmingham, Alabama, Southern Living