Angela’s Artichoke Dip
Scouring through my previously published recipes I noticed that I had never posted this recipe! Angela was a great friend of our family and especially my oldest daughter. She was a lot of fun to be around and certainly enjoyed her wine. Unfortunately she passed away a few years back way too soon! Her memory lives on in this recipe.
Combine the following –
8 oz. cream cheese softened
1 cup of mayonnaise
1 package of Knorr vegetable soup mix
Blend in the following –
1 package fresh spinach chopped
1 – 19 oz. jar drained marinated artichoke hearts chopped
1/2 cup chopped red onion
1 teaspoon Dijon mustard
3 cups shredded mozzarella cheese
Spread mixture into a 2 quart baking dish. Bake at 350 degrees for 30 to 40 minutes. Serve with your favorite crackers.
Always great to have dinner with longtime friends. Made even better by this great tasting dish! Know you will enjoy it. Test out some of the optional ingredients at the end…
Shrimp and Artichoke Linguini a la Chuck
This recipe is great for pasta and shrimp. I think I might even try the sauce over cooked chicken, served with rice!
500 grams linguini pasta
2 T olive oil
1 large onion chopped
4 cloves garlic crushed
1 lb. large shrimp, peeled and deveined
1 can artichoke hearts
½ cup white wine
4 T lemon juice
4 tsp. lemon zest
Salt to taste
Pepper to taste
½ cup chicken stock
4 T fresh chopped parsley
Optionals: 1 T capers and/or ¼ cup diced red peppers and/or 1 T Dijon mustard and/or crushed red pepper flakes
1. Cook pasta in boiling water.
2. Sauté onion and garlic (and red pepper) in oil for about 5 minutes while pasta is cooking. Remove to a bowl.
3. Add shrimp to drippings and cook for about 3 minutes. Stir in artichoke hearts, wine, lemon juice, zest, salt, pepper and cooked onion and garlic. Heat to boiling over high heat. Reduce heat to simmer, cover for 4 minutes.
4. Thicken with cornstarch.
5. Toss with pasta and parsley. Serve immediately.