Hot Artichoke and Spinach Dip
NONNI’S
1 1/2 cups canned artichoke hearts, drained and chopped
1/2 cup mayonnaise
1/2 cup sour cream
5 ounces frozen chopped spinach, thawed and squeezed dry
3/4 cup grated Parmesan cheese
3/4 cup grated mozzarella cheese
1 teaspoon minced roasted garlic
1 package Nonni’s Panetini
GARNISH
Chopped fresh tomatoes, chopped fresh parsley and grated
Parmesan cheese (optional)
1. Preheat oven to 375°F.
2. In a bowl, combine artichoke hearts, mayonnaise, sour cream, spinach,
Parmesan, mozzarella and garlic. Mix until thoroughly blended and transfer
to a shallow baking dish.
3. Bake for 22 minutes, or until slightly browned.
4. Garnish, if desired, with tomatoes, parsley and Parmesan cheese.
5. Serve hot with a side of Nonni’s Panetini for dipping. Makes 8 servings.
Brands may vary by region; substitute a similar product.
Italian Bruschetta with
Feta and Capers
DIMARE FRESH
Extra-virgin olive oil
6 1/2-inch-thick diagonal
slices of Italian or other
crusty bread
1 garlic clove, cut in half
TOPPING
1 pound large round tomatoes,
cored, seeded and chopped
2 ounces crumbled feta cheese
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin
olive oil
2 teaspoons small
capers, drained
2 tablespoons chopped
Italian parsley
2 tablespoons chopped
fresh basil
1 garlic clove, minced
Kosher salt and freshly ground
black pepper
Sprinkle of red pepper flakes
(optional)
1. Preheat broiler or grill.
2. Brush olive oil on one side of bread slices. Place under the broiler until
toasted and brown, being careful not to burn. Remove from the oven,
brush the other side with olive oil, and repeat broiling procedure. Remove
from the oven and set aside. ( This step can be done in advance.)
3. Combine topping ingredients in a small bowl. Mix to blend well.
4. To serve, rub garlic clove on bread slices and top with tomato mixture,
draining some of the juices if desired. Serve immediately. Makes 6 servings.
Variation: Place bruschetta under the broiler until cheese starts to melt.
Cooking in Style The Costco Way
