1 14 oz. can artichoke hearts, drained
1-8 oz. cream cheese
3/4 cup parmesan cheese
1/2 tsp. kosher salt
dash of each- dill weed and garlic powder
Mix all ingredients together. Bake at 350 degrees for thirty minutes. Delicious with crackers or French bread cubes.
Grandma Pitalo's Philly Cream Cheese Dip
1-8 oz. cream cheese (Grandma used Philadelphia Cream Cheese- hence the recipe's title)
3 hard cooked eggs, chopped fine
1 small clove of garlic, crushed
1/2 T. green onion tops, finely chopped
salt and white pepper to taste
5 T. mayonnaise
5 T. half & half
Gently mix all ingredients together in bowl. Cover with plastic wrap. Best set overnight- you can add a bit more half & half, if dip is too thick. Great with chips, crackers & veggie sticks!
Amaretto Baked Brie (made from now on for Father Todd
whenever we are at the same party)
1 small wheel of brie (preferably French)
1/2 cup dark brown sugar
1/4 cup Amaretto liqueur
1/2 cup dried cherries
1/4 cup pecan halves*
sliced French bread, for serving
Preheat oven to 375 degrees. Place brie in 9" pan (I use a quiche pan as it looks nice). In a small bowl, mix together brown sugar and Amaretto. Spoon over brie. Sprinkle with cherries and pecans. Bake for 45-50 minutes. Serve with sliced French bread.
*I've also used filberts or slice almonds when I've been out of pecans~ very tasty! I'd also give macadamia nuts a try, perhaps with Grand Marnier liqueur and dried cranberries. The possibilities could be endless!!