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December 27, 2010

Recipe Corner: Ann's Artichoke Spread

We've made it a family tradition to have appetizers for dinner when we open Christmas gifts. One standard is an artichoke dip that came from my aunt Ann. We usually have this with chips, but I like the leftovers as a sandwich spread too. It's so easy to whip together and bakes in only twenty minutes. It's got just the right zing (though I always add extra cheese, but that goes without saying). It's easy to customize too: if you don't like mushrooms, leave that out and throw in some olives, or whatever your preference.

What are your favorite appetizers? I'd love to see some recipes in the comments thread!

1 comment:

  1. Ellen, I always make this same recipe. Basically the same, mine doesn't call for mushrooms. It is such a hit that I get asked to bring it everywhere. Variations I have seen call for the addition of a small can of chopped green chiles, or the addition of some chopped green onions, or some chopped spinach. I usually sprinkle paprika on top before baking.

    Another of my favorites that I make quite often is called Mushroom Pate'.

    Cook a pound of sliced mushrooms in butter with a good amount of salt, pepper, garlic and rosemary. They will release a lot of liquid and then when cooked longer will reabsorb the liquid. After they have cooled to room temp. Put them in a food processor with the large (8 oz) cream cheese and pulse until chopped well and combined nicely.

    Spoon into a well-oiled mold and refrigerate. Turn out onto a serving plate and garnish with a rosemary sprig. If you don't have a mold, use a small loaf pan or just shape it with your hands and refrigerate to set up.

    **Notes: This is delicious but it is not the most visually attractive dish due to it being mushrooms and mushroom-colored. You can vary it by changing the variety of mushrooms or combinations of different mushrooms.


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