Easy Spinach and Artichoke Dip

This recipe was so easy! I can’t believe how fast this came together Saturday night. And it got rave reviews from my son. “Mom, this is better than Applebee’s!” I laughed at that because in the past when we would go to Applebee’s for the 2 for $20, Ian always wanted to get the Spinach Dip.

This past Saturday night we made late dinner reservations at Francesca’s in Downtown Syracuse. Reservations were for 8:30. Not because we planned it that way, but it was either 5:00 p.m. or 8:30 p.m. We had no other plans and that was where Ian wanted to go to dinner, so hey, we took the late reservations. But with that time frame I knew we needed a snack late afternoon. So I found a recipe for Spinach and Artichoke Dips from Alton Brown.

1 cup thawed, chopped frozen spinach

1 1/2 cups thawed, chopped frozen artichoke hearts

6 ounces cream cheese

1/4 cup sour cream

1/4 cup mayonnaise

1/3 cup grated Parmesan

1/2 teaspoon red pepper flakes

1/4 teaspoon salt

1/4 teaspoon garlic powder

Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot. Note: I did bake this for about 10 minutes at 350 degrees to insure that it was hot


Super simple Bacon Bow Tie Crackers

Oh so simple and tasty, you won’t be able to eat just one.  Found
these in my fall Southern Living magazine and had to try them.  Very easy to make with just two ingredients.  I think that these will be our Thanksgiving appetizers.  Give them a try.

8 thin bacon slices
24 club crackers

Preheat oven to 250 degrees.  Cut each bacon slice into 3 pieces. Wrap each piece around the narrow end of each cracker overlapping ends.  Arrange in a single layer, seam side down on wire rack set in a rimmed baking sheet.

Bake in preheated oven until bacon is crisp and look like bow ties, about 1 1/2 hours.  Let cool 5 minutes.


Simple, easy and tasty dip

This is a great and delicious dip to whip up for entertaining.   It makes plenty and comes together in just a manner of minutes.  Our favorite dipping utensil of choice is a big bag of Frito scoops.  There are a number of recipes out there, and what we have done is combine two separate recipes featuring the best of both!  So add this one to your quick and easy list!

Pimento Cheese Dip
1 (8 ounce) package of shredded Sharp Cheddar
1 (8 ounce) package of shredded white Cheddar
2 (4 ounce) jars pimentos, with juice
1/2 cup mayonnaise
salt and pepper
Mix the shredded cheeses together with the pimentos.  Stir in the mayonnaise.  With a metal spoon because pimentos may stain wood or plastic, stir until mixture is well blended.  Add salt and pepper to taste and stir again.  Keep covered in fridge until ready.  Serve with a big bag of scoops!

Simple and Delicious!

I had to bring this one back!  Great homemade hummus!  This is from 2012 and one of my most requested appetizers.

Rosemary White Bean Dip

I found this recipe over a year ago and keep coming back to make it again and again.  I even made sure I had a pot of fresh Rosemary outside my kitchen door.

I wanted something simple and light for Bunco Appetizers last August and I came across two recipes for “hummus”.  One was a roasted red pepper and the other was the rosemary white bean dip.  This one came from  

When I tell people it is hummus, so many say “I really don’t like the taste of chick peas”.  Then I explain that it’s not chick peas, but Cannellini Beans and give it a try.  And…they love it.  The smell of the roasted rosemary and the oil drizzeled over the top make it extra special.  Try it with cut up vegetables, bagel bites or pita chips.  You won’t stop eating this. 




1/4 cup olive oil, divided

2 cloves garlic, peeled and minced

2 cans (15 oz. each) white beans (I used cannellini beans), drained and rinsed
2 tablespoons fresh lemon juice
2 teaspoons kosher salt
3 sprigs fresh rosemary, rinsed


  1.  In a 10-inch frying pan over medium heat, stir half the olive oil and the 2 cloves garlic until fragrant, being careful not to brown garlic, about 1 minute. Pour the oil and garlic into a food processor. Wipe out the pan and set aside.
  2. Add white beans, lemon juice, and salt to the food processor and whirl until smooth. Pour into a serving bowl.
  3. Return the frying pan to medium heat and add the remaining 2 tablespoons olive oil and the rosemary sprigs. Warm the rosemary in the olive oil until fragrant, about 3 minutes, stirring occasionally so the rosemary doesn’t burn. Remove from heat and let cool 10 minutes.
  4. Set the rosemary aside and drizzle the olive oil over the bean dip. Mince one teaspoon of the rosemary leaves and sprinkle over the dip.
  5. Do-ahead tips: Make dip up to 2 days ahead. Store dip in an airtight container in the refrigerator. Bring dip to room temperature before serving. Prepare the rosemary oil right before serving.