ARTICHOKE DIP!

I can't believe that I have not posted this recipe before!  This is a winner!  It is requested often by my hubby and friends.  Enjoy!!!

Artichoke Dip

1 - 8 oz block of cream cheese, softened (I usually microwave it until super soft)

1 cup mayo

1 can artichoke hearts, drained and diced

1 - 4 oz can of diced green chilies

8 oz of shredded parmesan, I put half into the mixture and the other half on top

 

Mix together all the ingredients and sprinkle with the rest of the parmesan cheese. Cover with foil and bake at 350 for 20 min, then mix thru and bake another 10 min uncovered. Serve with chips and/or bread!!

Boston Clam Chowder

I love My Kitchen Cafe. Seriously, she knows how to cook.  I have made this chowder twice since I found it on her site.  It is really tasty! Enjoy!

(serves 6-8)

1 cup chopped onion

1 cup chopped celery

2 cups diced, peeled potatoes (I use Yukon Gold or Red potatoes)

3/4 cup butter

3/4 cup flour

1 quart half-and-half

2 (6.5-oz.) cans minced clams

1 1/2 teaspoons salt

1 1/2 tablespoons red wine vinegar

Pepper to taste



Drain the clams and reserve the liquid. In a large pot, place the vegetables and pour the claim juice over the top. Add enough water to barely cover the vegetables. Simmer over medium heat until the vegetables are almost tender (don’t overcook them in this step!), about 5 minutes. Meanwhile, in a saucepan, melt the butter and add the flour, making a roux with a wire whisk. Constantly stirring, add the half-and-half slowly. Cook and stir until smooth and thickened, without boiling. When slightly thickened, add the roux to the vegetables and add the clams, salt, vinegar and pepper (to taste). Can keep warm (without boiling!) for a up to an hour or serve immediately.