Log Cabin Chronicles
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greg duncan

© 1998 John Mahoney

The Gallivanting Gourmand

Warm olives & artichoke dip

GREG DUNCAN

I've always enjoyed the whole cracker-and-spread type of hors-d'oeuvres that allow you to balance a little plate of snacks in one hand while the other is quite content to be grasping a Christmas liquid concoction.

The first recipe is for a dip that goes well with either crusty bread or crackers while the second involves olives and will be easy enough to pick up with fingers or a toothpick. Don't forget the napkins.

On deck: a recipe for champagne punch that serves 20 people so that you can toast the new millennium with your friends. (I will note here, that I can't wait until the New Year arrives, as I am really tired of this whole millennium thing. It is a tedious, over-marketed word that tires both my hand by constantly writing it and my brain with its over-use. "Millennium, Billennium," I say.)

Enjoy these party treats.

Artichoke Spinach Dip (serves 16)

  • 1 can artichoke hearts
  • 10 oz fresh spinach
  • 3/4 cup mayonnaise
  • 3 tbs. lemon juice
  • 1 tsp. liquid hot pepper sauce (Tabasco)
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
In a food processor, chop artichoke hearts or finely chop by hand. Set aside.

Wash spinach and blanch in boiling water; drain, then add to the food processor. Process until blended. (This can be done by hand as well). Stir into mayonnaise, lemon juice, hot pepper sauce, salt and pepper and serve in a chilled bowl along with bread or crackers.

Baked Cheddar Olives (serves 24)

  • 24 green olives (no pits) - stuffed manzanilla is good.
  • 1 cup grated cheddar cheese
  • 2 tbs. butter
  • 1/2 cup flour
  • 1/8 tsp. cayenne pepper
  • Wax paper cut into 24 little squares
Preheat oven to 400 degrees.Drain olives and pat dry. In a small bowl, combine grated cheddar cheese and softened butter, add flour and cayenne pepper; blend until well mixed.

Drop the dough by tablespoons onto wax paper squares, mold, and wrap each olive with dough covering olive completely. Place the wrapped olives on a baking sheet in the middle of the oven for 15 minutes or until golden brown. Serve warm.


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Copyright © 1999 Greg Duncan/Log Cabin Chronicles/12.99