Artichoke Dip

I am probably one of the few people that loves to cook but consistently uses jared crushed garlic instead of crushing my own. I love fresh garlic, but it is not consistent. Sometimes I would use 3 cloves and not get the garlic flavor I wanted and other times 1 clove and felt overpower by the flavor….in the same dish. I still use fresh don’t get me wrong, but typically in fresh things like a bruchetta, or to rub over bread, or if I want to stuff meat. Otherwise, I like the ease and consitatncy of the jarred stuff.

1 c. marinated artichoke hearts or one can
1c. Mayonnaise (I always use low fat, it makes it far less oily, and if you want to make the dish with far less calories use half low fat mayo and half low fat sour cream, honest it will still be just as good)
½ c. Feta
½ c parmesan
3 tablespoons crushed garlic (the jar stuff, if you use fresh use far less)

Mix together and bake at 350 for thirty minutes. This is great leftover on a bagel, as a substitute for mayo on a sandwich or very best of all, in an omelet in the morning. Plus it is a party favorite, and great if you have vegetarian friends.

Sweet Thai Curry Spread

1 Brick Cream Cheese
¼ c. sour cream
¾ C. raisins
2tbs thai green curry paste

Let cream cheese stand at room temperature for 10-20 minutes. Take raisins and either put in microwave covered with water and microwave for 3-5 minutes (until boiling) and let stand for 5 minutes, or cover with boiling water and let stand for 5 minutes. Drain raisins add to cream cheese. and sour cream. In making this I found not all curry pastes are the same. I used a different one that I typically do and it was FAR less hot. That said you might want to start with one tablespoon and keep tasting until you get the heat and flavor level you like. I am serving this as a spread for crackers tonight. I think though this would make a great sandwich spread. I also think fresh basil would be extra good, I just don’t have any right now!!

Pesto Portabella Cheesecake

1.5C. pesto
6 oz. Portabella (roughly 10 pieces of sliced portabella)
1/2 onion
1 TBS olive oil
2 block cream cheese softened
1 C. sour cream
3 large eggs
Tomato slices (about one tomato)
Parmesan

Line the bottom of a spring form with sliced tomatoes, and set aside. Sautee mushrooms and onions in olive oil. Combine cream cheese and sour cream and add onion and mushroom mixture, and pesto. Test seasoning. Add eggs. Pour over tomato slices in spring form and bake at 350 for 45-60 minutes. It is done when you stick a knife in and it comes out almost clean (not soupy). Let cool. Loosen sides of spring form and remove. Invert so that tomatoes slices are on top. Remove bottom of spring form and dust with Parmesan. This can be served warm or cold.

This is particularly good on bagels the next day! I have never tried sun-dried tomatoes but I think they would be great.