Friday, July 28, 2006
Vacation recipe
We went to dinner at this restaurant last week when we were in Duck, North Carolina, and were served this absolutely delicious appetizer dip. The recipe is listed on their website.
Asiago Artichoke Dip
• 2 cups canned artichoke hearts - canned not marinated
• 2 cups asiago cheese grated
• 1/2 cup fresh baby spinach
• 1/2 cup Mayo
Preheat oven to 350. Combine all ingredients thoroughly in food processor. Place in clean towel and squeeze out excess liquid. Place in a greased porcelain dish. Bake for 10 - 15 minutes or until brown.
Top with tomato vinaigrette (recipe in extended entry) and serve with bread or crostinis.
Tip: For excellent crab dip top with lump crabmeat.
I’m planning to get the ingredients this weekend.
And I’ll be putting some lump crab meat on the top as the chef suggested.
Tomato Vinaigrette
3 Vine ripened red tomato’s - cored and diced
1/2 Sweet red pepper - diced
1/2 Vidalia or sweet onion - diced
1 Jalapeno pepper - seeded and diced
1 tablespoon fresh cilantro
3 tablespoons rice wine vinegar
2 tablespoons olive oil
Combine all ingredients together. Add salt, pepper, and sugar to taste.
