Planning to make some artichoke dip this week after a long while (variations with spinach, arugula or pesto).
What are your recommendations for best things to serve to dip?
Also, other tried and true suggestions for appetizers, please?
- Posted by:Nancy
- February 4, 2024
- 187 views
- 16 Comments
- Recipe Questions
16 Comments
HalfPint February 8, 2024
For dipping, try puffed up rice paper. I take rice paper and microwave until they puff up. This is my favorite rice paper: https://www.amazon.com/CAF-Black-Sesame-Tapioca-Crackers/dp/B08SHKMD7B/ref=asc_df_B08SHKMD7B/?tag=hyprod-20&linkCode=df0&hvadid=663366352052&hvpos=&hvnetw=g&hvrand=9808207866202305905&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9032178&hvtargid=pla-2189961550798&psc=1&mcid=fe29ef3b7d6b3aed9766308adb85ea9c
Nancy February 8, 2024
Thanks, HalfPint for this suggestion. New to me - they sound like fun and with lots of flavor!
LeBec F. February 8, 2024
nancy, this was definitely the biggest seller at my Savoir Faire Catering functions those many years ago: https://food52.com/recipes/40123-warm-artichoke-parmesan-garlic-spread
i would be so thrilled if you liked it as much as meghan did!
Nancy February 8, 2024
Mindy - ok i just happen to have the ingredients on hand and can make your recipe this weekend. The warm dip sounds great! More reporting later…
Liz D. February 6, 2024
I think pita chips would be good with the dip, or woven-wheat crackers? Make planks out of large carrots or sweet bell peppers as dippers?
I've made these: https://food52.com/recipes/12338-french-poodles (used Andouille as the sausage)
and these: https://www.foodnetwork.com/recipes/aaron-mccargo-jr/buffalo-chicken-cheese-balls-recipe-1944818 (oiled the Panko & baked, rather than fried)
and these: https://www.foodnetwork.com/recipes/alton-brown/buffalo-wings-recipe-1937515
Nancy February 6, 2024
Liz D -
Woven wheat crackers are bed to me and will look for them.
Will use some of your ideas for this Super Bowl and save some for another occasion.
Thanks,
Nancy
Nancy February 7, 2024
Bad typjng or auto incorrect, ugh!
Those crackers are NEW to me…
Gammy February 5, 2024
I always make a bean dip recipe given to me by a Texas native 40 years ago.
TEXAS BEAN DIP
Make original recipe in an 8” x 8” pan Double recipe will fill a 9” x 13” pan
INGREDIENTS
Mix and spread in pan:
1 can refried beans
1 package taco seasoning
Layer in the order written on top of the bean mixture:
1 8 oz container sour cream
1 short can chopped green chilies
1 short can sliced black olives
1 onion, chopped
1 tomato, chopped
8 oz Monterey Jack cheese (or Cheddar cheese)
Serve with tortilla chips and enjoy!
Nancy February 5, 2024
Gammy - thanks, this dish sounds good!
Nancy
Nicole D. February 5, 2024
I’m partial to toasted pita or tortilla chips for artichoke dip.
we make nachos with pulled pork, black beans, pickled jalapeños and cheese sauce (velveeta plus rotel tomatoes and chiles.)
jerk seasoned, grilled wings.
and i love baked potato skins. this year i may do a vegetarian version without the bacon.
https://food52.com/recipes/88863-make-ahead-blt-potato-skins/amp
Nancy February 5, 2024
Nicole -
Thanks for the dipping ideas - I've seen lots of spicy ones because, I think, the artichoke is rich but not very highly seasoned.
All the other ideas sound good, but I'm favoring the baked potato skins - as something not made or served in a while.
LeBec F. February 8, 2024
nancy, it might be fun to play w/ different countries/spices for the skins,sprinkling them on the skins and a little on the sour cream for garnish,
i.e. mexican w/ chipotle and chile powder and toasted cumin and fresh cilantro;
persian with dukkah or chermoula spice blends and pomegranate seeds or drizzle of pomegranate molasses;
american with smoked salt and bacon, and sharp cheddar. etc.
best,mindy
Nancy February 8, 2024
Nice idea - broadens the flavor palate commonly associated with potato skins…😊
LeBec F. February 8, 2024
i just came across this [well reviewed] product and it struck me that it would be great on the mex.skins i described-as the bottom layer on the skins, under the sour cream.
LeBec F. February 9, 2024
nancy, 2 questions, unrelated:: are cheese curds a THING in parts of the u.s.?[i ask vis a vis your menu. i accidentally stepped into the cheese curd hemisphere through Etsy noodling tonight. can you believe this: many cheese curds are sold w/ a BATTER mix,[as if the curds weren't fattening enough already!]
my second question is: i though that 52 had recipe contest @ mo. have they ended? or how do i link to them? thx. [in my resurfacing at 52, i cannot find instructions for how to initiate a post on the Hotline.]
Nancy February 10, 2024
Mindy - I posted your questions separately so they would get more attention.. Contest and how to post questions are under hotline category about the site; cheese curds in hotline chrome page.
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