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ISO: ISO savoury? so many sweet ideas now ....
- Thread starter emtd
- Start date
In Search Of:
REC: Artichoke-Olive Dip--I always get requests for this recipe.
This is from Epi. I simplify things by omitting the parsley and chopping the olives in the food processor. This makes it a 10-minute job. I serve it with thin slices of French bread instead of fennel.
Artichoke olive dip with fennel crudites
Servings: Makes about 1 1/2 cups.
Ingredients
a 14- to 16-ounce can whole artichoke hearts, rinsed well, drained, and patted dry
1/4 cup olive oil
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt (This makes it too salty for me, so I just run the garlic through my garlic press and throw it in with the artichoke hearts in the food processor)
1/2 cup brine-cured green olives such as picholine, pitted and chopped (I just use pitted Kalamata olives)
3 tablespoons finely chopped fresh parsley leaves
Garnish: fresh parsley sprigs
Accompaniment: 2 medium fennel bulbs (sometimes called anise), stalks trimmed flush with bulbs and bulbs cut lengthwise into strips or triangles for dipping
Instructions: In a food processor purée artichoke hearts with oil until very smooth, about 2 minutes. Transfer purée to a bowl and stir in garlic paste, olives, and salt and pepper to taste. Chill dip, covered, at least 4 hours and up to 24 hours. Stir chopped parsley into dip and garnish with parsley sprigs.
Serve dip with fennel.
http://www.epicurious.com/recipes/food/views/11811
This is from Epi. I simplify things by omitting the parsley and chopping the olives in the food processor. This makes it a 10-minute job. I serve it with thin slices of French bread instead of fennel.
Artichoke olive dip with fennel crudites
Servings: Makes about 1 1/2 cups.
Ingredients
a 14- to 16-ounce can whole artichoke hearts, rinsed well, drained, and patted dry
1/4 cup olive oil
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt (This makes it too salty for me, so I just run the garlic through my garlic press and throw it in with the artichoke hearts in the food processor)
1/2 cup brine-cured green olives such as picholine, pitted and chopped (I just use pitted Kalamata olives)
3 tablespoons finely chopped fresh parsley leaves
Garnish: fresh parsley sprigs
Accompaniment: 2 medium fennel bulbs (sometimes called anise), stalks trimmed flush with bulbs and bulbs cut lengthwise into strips or triangles for dipping
Instructions: In a food processor purée artichoke hearts with oil until very smooth, about 2 minutes. Transfer purée to a bowl and stir in garlic paste, olives, and salt and pepper to taste. Chill dip, covered, at least 4 hours and up to 24 hours. Stir chopped parsley into dip and garnish with parsley sprigs.
Serve dip with fennel.
http://www.epicurious.com/recipes/food/views/11811
If you go to the Appetizer section in T&T, there are TONS of good ideas…
Layered cheese and pesto torte by CathyZ
Ron’s Vidalia onion dip
Spinach jalapeno dip from MichelleInIL
Roasted olives with fennel and lemon from Judy-mass
White bean dip with oregano and parmesan
Or
Oven dried tomato tart with goat cheese and black olives by deb-in-MI
Sun dried tomato pesto on brie by Sylvia
Corn cups (Martha Stewart)
Apple, blue cheese and bacon cheesecake from MariaDNoCA
.....and the list goes on and on!
SO many good things in there – it makes my mouth water just reading them!
Layered cheese and pesto torte by CathyZ
Ron’s Vidalia onion dip
Spinach jalapeno dip from MichelleInIL
Roasted olives with fennel and lemon from Judy-mass
White bean dip with oregano and parmesan
Or
Oven dried tomato tart with goat cheese and black olives by deb-in-MI
Sun dried tomato pesto on brie by Sylvia
Corn cups (Martha Stewart)
Apple, blue cheese and bacon cheesecake from MariaDNoCA
.....and the list goes on and on!
SO many good things in there – it makes my mouth water just reading them!