Real Fresh, Real Delicious Graduation Party Dish
Lemony Roasted Artichoke Dip
(Adapted from Cook’s Illustrated – Serves 10 to 12)
- 2 slices white sandwich bread, quartered
- 3 tablespoons grated Parmesan cheese
- 1 tablespoon unsalted butter, melted
- 2 (9-ounce) boxes frozen artichokes (unthawed)
- 1 tablespoon olive oil
- Salt and pepper
- 1 onion, diced
- 1 cup mayonnaise
- 4 oz cream cheese, AT ROOM TEMPERATURE
- ½ cup grated Parmesan
- 2 tablespoons lemon juice
- 1 teaspoon dried thyme leaves
- Pinch of cayenne powder
- Pulse the bread in a food processor to coarse crumbs, about 6 pulses.
- Toss the bread crumbs with the Parmesan and butter.
- Set aside.
- Adjust an oven rack to the middle position and heat the oven to 450 degrees.
- Line a baking sheet with foil.
- Toss the artichokes with 1 tablespoon of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and spread out over the prepared baking sheet.
- Roast the artichokes, stirring occasionally, until browned at the edges, about 25 minutes.
- Let the artichokes cool and then chop coarsely.
- Meanwhile, heat the remaining 1 tablespoon oil in a medium skillet over medium-high heat until just shimmering.
- Add the onion and cook until softened, 5 to 7 minutes.
- Stir in the garlic and cook until fragrant, about 30 seconds.
- Transfer the onion mixture to a large bowl and set aside.
- Stir the mayonnaise, cream cheese, Parmesan, lemon juice, thyme, and cayenne into the onion mixture until uniform, smearing any lumps of cream cheese against the side of the bowl with a rubber spatula.
- Gently fold in the chopped artichokes and season the mixture with salt and pepper to taste.
- Transfer the mixture to an ungreased 8-inch square baking dish and smooth the top.
- Sprinkle the bread crumbs evenly over the top.
- Cover the baking dish tightly with plastic wrap and refrigerate for up to 3 days.
- Adjust an oven rack to the middle position and heat the oven to 400 degrees.
- Unwrap the dip and bake, uncovered, until hot throughout and the bread crumbs are golden brown, 20 to 25 minutes.
- Let cool for 5 minutes before serving.
More delightful dips for your end of school get together:
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Angela Larson is a registered dietitian (RD) who works with Brookshire Brothers promoting real fresh, real delicious foods and nutrition education to the community. She is also a clinical dietitian representing Woodland Heights Medical Center in Lufkin where she does outreach education on food and nutrition. Food is her passion, so Angela loves trying new recipes and exploring the more holistic side of nutrition. Angela loves to cook, garden, and spend time outdoors. In addition to the Brookshire Brothers blog, look for Angela's monthly articles in Charm East Texas.
- Use “aged” eggs! In older eggs, the outside membrane has started loosening from the shell which makes them easier to peel once cooked.
- Boil the water first, and then add your eggs (gently!). The shock of the hot water causes the egg proteins to seize up and set more quickly away from the shell (and thus makes for easier peeling!)
- Simmer the eggs for just 11-12 minutes. Overcooked eggs = dried out yolks and whites.
- Give them a soak in an ice bath. PRO TIP: Gently crack the shells before adding the boiled eggs to the cold water. This will allow a little water to seep between the egg and shell before you peel them.
- For stuffed eggs, chill completely (at least 2-3 hours) before slicing. Egg whites that are slightly warm will tear easily.
Cajun Deviled Eggs with Bacon
- 1 dozen eggs, preferably not fresh
- ½ teaspoon Dijon mustard
- 2-3 tablespoons mayonnaise
- 2-3 tablespoons sour cream
- 1-2 teaspoons red wine vinegar
- 2 tablespoons chives or green onion, minced
- 3 ozs. cooked bacon pieces, finely chopped
- 1 teaspoon Cajun or Creole seasoning
- Salt and pepper, to taste
- Smoked paprika, for garnish
- Boil eggs, using the tricks above, to hard cook.
- Remove shells by peeling.
- Chill at least 2 hours before cutting in half and removing the yolks.
- Place the yolks in a medium bowl; add mustard, mayonnaise, sour cream, and red wine vinegar.
- Use a fork or whisk to mash the yolks with the other ingredients. (Note: Depending on the size of your eggs, you might need to add more/less mayo and sour cream to get to a creamy consistency.)
- Add chives or green onions, chopped bacon, Cajun or Creole seasoning, and salt and pepper, to taste. Mix well.
- Spoon or pipe into egg white halves.
- Sprinkle with smoked paprika.
- Refrigerate at least 1 hour before serving.
- 8 ozs. mayonnaise
- 8 ozs. sour cream
- 1 (8 ounce) package shredded sharp cheddar cheese
- 12 ozs. sliced bacon, cooked, drained, and crumbled, divided
- 4-5 green onions, finely sliced
- ¼ teaspoon garlic powder
- ½ teaspoon (or more) ground black pepper
- 2 cups finely shredded lettuce
- 1 cup cherry or grape tomatoes, cut in half
- Set aside ½ cup crumbled bacon for top of dip.
- In a medium bowl, combine mayonnaise, sour cream, shredded cheese, remaining crumbled bacon, green onions, garlic powder, and black pepper.
- Mix until well combined, add more seasoning if desired.
- Spread sour cream mixture onto a large serving platter or into a glass serving dish.
- Sprinkle with shredded lettuce, tomatoes, and reserved crumbled bacon.
- Refrigerate until ready to serve.
- Serve with assorted crackers, pita chips, or bagel crisps.
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Baked Potato Dip
- Preheat oven to 350°F. In a large bowl, beat cream cheese and sour cream until smooth. Add cheddar cheese, chopped green onions, and bacon and mix well.
- Spread in a lightly greased 9X13-inch baking dish. Cover with aluminum foil and bake in preheated oven for 25-30 minutes until hot and bubbly around the edges.
- Serve warm with potato chips.
Southwest Egg Roll Dip
- In a large bowl, mix chicken, corn, beans, diced pepper, green onion, spinach, and shredded cheese.
- In a separate bowl, smash the avocados to a smooth paste. Add the ranch dressing, cilantro, lime juice, cumin, chili powder, cayenne, salt and pepper, and mix until smooth.
- Combine the dressing with the chicken mixture. Cover and refrigerate for at least 4 hours.
- Serve dip with assorted chips and crackers.
Four more easy & epic crowd pleasers (with lots of bacon):
Courtesy of our vendor partner Bar-S Foods
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Mary's Mango Pico De Gallo
- Prepare your produce (chop/dice/etc) as needed. For pickled jalapeños, I used three small peppers. If you'd rather use a fresh jalapeño, be sure to scrape out all the seeds and white flesh in the middle (unless you like your pico de gallo extra spicy!). Also, feel free to use only half a jalapeño if you're not a huge fan of spicy (you can always add more later).
- Combine all ingredients in a bowl. For the lemon, salt, and pepper, add according to taste.
Krista's Chuy's Knockoff
- Take the seeds out of the jalapeños.
- Chop the jalapeños and cilantro (you don't have to worry about chopping these super fine; blending them in the food processor will do this for you)
- Add jalapenos, cilantro, and garlic to blender. Use whichever setting necessary to chop/puree/ground these ingredients into small bits. You may have to pause the blender occasionally to scrape the sides.
- Add 16 oz. of sour cream to the blender and blend.
- Add your lime juice to the blender.
- Pulse until creamy.
- Add milk slowly until you’ve reached your desired consistency. I added 2 tsp.