The Best Spinach-Artichoke Dip Recipe, Hands Down

Many years back, I attended a Super Bowl party where I tried an amazing spinach-artichoke dip; one that was different than any other I’d tried. It was supercreamy, rich, and flavorful, and I suspected that the spinach used was fresh instead of frozen. It was, hands down, the best spinach-artichoke dip I had ever tasted. I ate far too much of it and asked the host for the recipe; he said the recipe was from the Food Network.

Unfortunately, it wasn’t that simple; there are 38 spinach-artichoke dip recipes on the Food Network’s website, and I had no idea which one he had followed. Undeterred, I started to work my way down the list in hopes that my taste buds would lead me to the correct one.

It took me six years and 10 tries, but I finally found it! One bite of this gooey, melted dip, and I knew instantly: this is it. It turns out that it’s an Emeril Lagasse recipe, and the secret ingredients are a combination of three cheeses (Brie, Monterey Jack, and Parmesan), bacon, and fresh spinach. It you want to kick this classic up a notch, I highly recommend you try it for yourself.

Spinach and Artichoke Dip

Notes

Before you cube the Brie, trim away its rind for a smoother dip. Any ceramic or Pyrex dish with a roughly 2-quart capacity can be used.

Ingredients

  1. 4 tablespoons unsalted butter, plus more for the pan
  2. 2 (10-ounce) packages fresh spinach, well rinsed and stems trimmed
  3. 1 cup chopped yellow onions or leeks
  4. 1 tablespoon minced garlic
  5. 2 teaspoons kosher salt
  6. 1/2 teaspoon freshly ground black pepper
  7. 1/4 teaspoon cayenne
  8. 1/4 cup all-purpose flour
  9. 1 cup milk
  10. 1 cup heavy cream
  11. 2 teaspoons freshly squeezed lemon juice
  12. 1 cup 1/2-inch cubes of Brie
  13. 1 cup grated Monterey Jack
  14. 1 (6 1/2-ounce) jar marinated artichoke hearts, drained and chopped
  15. 4 strips bacon, cooked until crisp, drained, and chopped
  16. 1/4 cup grated Parmesan
  17. Assorted chips (pita chips, tortilla chips, bagel chips) or sliced baguette, for dipping

Directions

  1. Preheat the oven to 350°F. Grease a 9-inch square Pyrex dish with butter.
  2. Bring a large pot of water to a boil. Add the spinach in batches and cook until wilted, 2 to 3 minutes. Remove and refresh under cold running water. Squeeze to remove all excess water and chop.
  3. In a medium pot, melt the butter over medium-high heat. Add the onions or leeks and cook, stirring, for 3 minutes. Add the garlic, salt, pepper, and cayenne, and cook, stirring, for 1 minute.
  4. Add the flour and cook, stirring constantly, to make a light roux, about 2 minutes. Add the milk and cream in a steady stream, and cook, stirring constantly, until thick and creamy, 2 to 3 minutes.
  5. Add the cooked spinach and lemon juice, and stir to incorporate. Add the Brie, Monterey Jack, artichoke hearts, and bacon, and stir well.
  6. Remove from the heat and pour into the prepared dish. Top with the Parmesan and bake until bubbly, about 10 minutes. Remove from the oven and serve hot with chips or baguette slices.

Treat Yourself to These Jelly Doughnut Pancakes

If you love pancakes and doughnuts, then get ready, because we’ve combined them into the ultimate breakfast treat! Filled with sweet strawberry jelly (or any other jelly of your choice) and topped with powdered sugar and even more jelly, this crossover will give you the best of both worlds without the hassle of proofing and frying dough as with traditional doughnuts. Gemma Stafford‘s unique twist on pancakes is so mouthwatering that aside from opening presents, it’ll be your next best reason for getting up on a cold Winter morning!

Plus if you’re looking for more great breakfast ideas, check out this berries & cream smoothie bowl on Gemma’s channel!

Jelly Doughnut Pancakes

Notes

The secret to thick, fluffy pancakes is to not overmix. Gemma’s trick is to stir it enough times to spell P.A.N.C.A.K.E. and then stop. Lumps are OK, so resist the urge to mix more!

Ingredients

  1. 2 cups all-purpose flour
  2. 2 teaspoons baking powder
  3. 1 teaspoon baking soda
  4. 3 tablespoons sugar
  5. 1 teaspoon salt
  6. 2 cups buttermilk
  7. 2 eggs
  8. 1/4 cup vegetable oil, plus more for greasing
  9. 1 teaspoon vanilla extract
  10. 1/2 cup strawberry jam
  11. Powdered sugar for dusting

Directions

  1. In a bowl, mix together flour, baking powder, baking soda, sugar, and salt.
  2. In a separate bowl, whisk together buttermilk, eggs, vegetable oil, and vanilla extract until smooth. Slowly add the wet ingredients to the dry ingredients and start lightly mixing together.
  3. Place batter in the refrigerator for 10 minutes. This helps the butter to chill and bubbles to form in the batter.
  4. Heat a heavy-bottom frying pan or griddle on medium-low heat. Add a little vegetable oil and spoon 1 big spoonful of batter per pancake. While that’s cooking, add a small dollop of jam in the middle of the pancake and then top it with 1 more spoonful of pancake batter over the top to conceal it. Cook for roughly 4 minutes on one side. When you see bubbles start to form on the top of the pancake and the edges start to turn brown, they are ready to flip. Flip and cook for an additional 4 to 5 minutes, or until brown.
  5. Remove from heat, sprinkle with powdered sugar, dollop more jelly on top, and enjoy!

Make This Fluffy Funfetti Cake in Just 5 Minutes!

If you’re dying for more color in your life, look no further than this quick and easy Funfetti cake! All you need is a few minutes and a few ingredients to whip up the perfect afternoon treat. This is bound to be your new dessert staple.

5-Minute Funfetti Cake

Ingredients

  1. 4 tablespoons all-purpose flour
  2. 1/4 teaspoon baking powder
  3. 2 teaspoons granulated sugar
  4. 1/2 tablespoon plain yogurt
  5. 3 tablespoons whole milk
  6. 1/4 teaspoon vanilla extract
  7. 1 1/2 teaspoons sprinkles, divided, plus more for garnish
  8. Whipped cream, for garnish

Directions

  1. In a ramekin, add your flour, baking powder, sugar, yogurt, milk, and vanilla extract, and mix until smooth. Fold in 1 teaspoon of sprinkles and then top the cake with remaining sprinkles.
  2. Microwave on high for 1 to 1 1/2 minutes or until the center is cooked through.
  3. Garnish with whipped cream and remaining sprinkles, and enjoy!

Make Mrs. Fields’s Chocolate Chip Cookies at Home

Have you ever enjoyed a warm, chewy chocolate chip cookie fresh from the oven at Mrs. Fields and wondered how they make the cookies taste so good? We have, too; that’s why we went inside Mrs. Fields’s kitchen to learn all of the bakery’s secrets. Watch the video now to see how the iconic cookies are made.

Mrs. Fields Cookie Recipe

Ingredients

  1. 2 1/2 cups all-purpose flour
  2. 1/2 teaspoon baking soda
  3. 1/4 teaspoon salt
  4. 1 cup dark brown sugar (firmly packed)
  5. 1/2 cup white sugar
  6. 1 cup cold salted butter, cut into cubes
  7. 2 large eggs
  8. 2 teaspoons pure vanilla extract
  9. 2 cups (12 ounces) semisweet chocolate chips

Directions

  1. Preheat oven to 300°F.
  2. In a medium bowl, combine flour, baking soda, and salt. Mix well with a wire whisk.
  3. In a large bowl, with an electric mixer, blend the sugars at medium speed.
  4. Add the cold butter, and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla extract, and mix at low to medium speed just until blended. Do not overmix.
  5. Add the flour mix and chocolate chips, and blend at a low speed just until mixed. Do not overmix.
  6. Drop by rounded tablespoons onto an ungreased cookie sheet, 2 inches apart.
  7. Bake 20-22 minutes until golden. Transfer cookies immediately to a cool surface with a spatula. You can line sheets with parchment and transfer to a cold surface to do it faster.

It Isn’t Football Season Without This Nacho Cheese Dip

If someone were to ask me, “What’s your guilty pleasure food?” there’s only one thing I can honestly answer: Velveeta. It’s so bad . . . yet it’s so good! Technically Velveeta isn’t a cheese, but a “processed pasteurized cheese product” that has a creamy texture, mild cheddar flavor, and characteristic artificial-orange color.

Velveeta’s most endearing quality, however, is its wonderful ability to melt; once heated, it becomes as smooth as velvet. Since 1928, when Kraft first introduced it to America kitchens, Velveeta has been used to make macaroni and cheese and my personal favorite, nacho cheese dip.

While I enjoy the traditional queso dip (a mixture of Velveeta and Ro-tel, a line of canned tomatoes and green chiles popular in Texas), I prefer this jazzed-up rendition. The refried beans provide a nice meatiness and the cumin gives it an element of smoke.

Nacho Cheese Dip

Ingredients

  1. 1/2 cup beer, like Tecate
  2. 1 teaspoon ground cumin
  3. 1/2 teaspoon dried oregano
  4. 2 cloves garlic, minced
  5. 1 fresh jalapeño (or 1/4 cup pickled jalapeño slices), minced
  6. 1 16-ounce can refried beans
  7. 1 10-ounce can Ro-tel diced tomatoes and green chiles
  8. 1 16-ounce package Velveeta cheese, cut into 1/2-inch pieces
  9. 1/4 cup fresh cilantro, chopped
  10. 1 green onion, sliced, for garnish
  11. Tortilla chips

Directions

  1. In a medium-sized sauce pan, combine beer, cumin, dried oregano, garlic, and jalapeño. Bring to simmer over medium heat.
  2. Add beans and Ro-tel; stir until heated through.
  3. Add Velveeta cheese; stir until cheese melts, about 5 to 8 minutes. If the dip is too thick, thin with a little beer.
  4. Stir in cilantro. Transfer to bowl. Serve warm with tortilla chips.

Read This Before You Try Chips Ahoy!’s Newest Cookies

Chips Ahoy! Thins debuted last year, and now there are two new flavors you’ll see on store shelves soon: Double Chocolate and Oatmeal. Like the original Chips Ahoy! Thins, these cookies are a bit polarizing among tasters. Some can’t get enough of the ultracrunchy texture, while others think the cookies are far too thin compared to the classic cookie they know and love. We put both of the new flavors to the test to see which reigns supreme and how they stack up compared to the Cinnamon Sugar Chips Ahoy! Thins that taste like churros. Read ahead to find out how the Double Chocolate and Oatmeal Thins look and taste, and decide which one you’re more excited to try.

Double Chocolate

It’s hard to stop yourself at just one – or two – of these chocolate-on-chocolate cookies. With a crispy cocoa cookie and soft chocolate chips, these rich cookies remind us of hot cocoa. A few of our tasters claimed “they melt in your mouth.” Consider us totally hooked.

Oatmeal

Sadly, one reviewer claimed these cookies taste like “stale granola bars,” but plenty of others were into them. With a noticeable hint of cinnamon and plenty of crunchy oats throughout, these definitely compare to homemade, superthin oatmeal cookies. Our only gripe is that the mini chocolate chips aren’t totally necessary. The melty chocolate clashes with the crunchiness of the cookie and overpowers the oatmeal taste. “It’s having an identity crisis. It wants to be a really crispy oatmeal cookie, but the chocolate chips overpower it,” one of our tasters noted.

Win Two Free Tickets to the Dallas Gluten & Allergen Free Expo!

Win Two Free Tickets to the Dallas Gluten & Allergen Free Expo! On September 8th & 9th 2012, the Gluten & Allergen Free Expo will take over the Westin Park Central in Dallas, Texas to host THE premier gluten and allergen free event in the US. Whether youre looking for specialty products that taste great
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Great Post about The GFAF Expo From Cook It Allergy Free

Thanks to Kim from Cook It Allergy Free (app and blog) for the beautiful write-up she did about the upcoming Expo. Kim interviewed Living Without Editor Alicia Woodward about Living Without’s involvement as the Title Sponsor of the event. You can meet Kim and Alicia this weekend at The Gluten & Allergen Free Expo. They
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Beyond Gluten Free – Is the Expo Allergen Friendly?

Good news! If you are attending the cooking classes, almost everything is gfcf (and everything is gluten free). That means we will use very little dairy (maybe in one or two recipes all weekend). We also won’t be using many nuts, soy or other allergens. We will be baking with eggs but we will make
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