Spinach and Artichoke Dip

From recipe at myrecipes.com

I almost always make this recipe for parties- and it goes quickly.

Spinach and Artichoke Dip

Ingredients

  • 2 cups (8 oz) shredded mozzarella cheese
  • 1/2 cup sour cream
  • 1/4 cup (1 oz) grated Parmesan cheese
  • black pepper
  • 3 garlic cloves, crushed
  • 1 (14 oz) can artichoke hearts, drained and chopped
  • 2 (16 oz total) blocks of cream cheese, softened
  • 1/2 (10 oz) package frozen chopped spinach

Directions

  1. Preheat oven to 350°F
  2. Combine 1 1/2 cups mozzarella, sour cream, 2 Tablespoons Parmesan, and next 6 ingredients (through spinach) in a large bowl and stir until well blended
  3. Spoon mixture into 1 1/2 quart baking dish
  4. Sprinkle with remaining cheese
  5. Bake for 30 minutes or until bubbly and golden brown
  6. Serve with tortilla chips

Appetizer Idea: Antipasto Skewers

We just had a lovely dinner party where I made a ton of food, so a lot of that will be shared here, beginning with the appetizer.

My idea was to make toothpick-skewered vegetarian antipasto using cherry/grape tomatoes, mozzarella balls (bocconcini) and marinated mushrooms.  Everyone loved them (I don’t particularly like them because I’m not a fan of raw tomato).  You can totally mix it up with any antipasto items you want: olives, ham, salami, pepper, whatever!  Here’s the recipe for the marinated mushrooms:

Marinated Mushrooms

Ingredients

  • 1/2 cup extra-virgin olive oil
  • 2 pounds cremini or button mushrooms, cleaned and quartered
  • 2 lemons, zested and juiced
  • 3 garlic cloves, sliced
  • 1 small bunch fresh thyme
  • 2 bay leaves
  • salt and pepper

Directions

Add 1/4 cup olive oil to a large skillet over medium heat. Add the mushrooms and cook them for about 3 minutes. Remove from the heat and stir in the lemon zest and juice, garlic, thyme, and bay leaves. Pour over the remaining olive oil and season the mixture with salt and pepper. Pour into a bowl and allow to cool. Serve at room temperature.