Superbowl Sunday is just another reason to extend the weekend by throwing a party and enjoying some good eats. And I was doing exactly that at my friend Rob’s this past weekend. I have to admit, I spent a few days contemplating what to bring. Since it would be rare for me to bring something NOT homemade, I knew I’d need to step it up. And as soon as I received Saveur’s Sunday Supper newsletter featuring their Spinach-And-Artichoke Dip, I immediately decided on my game day contribution.
Since I’ve been dining out quite a bit over the last two weeks or so, I decided that I will be posting a brief recap of some of the recent places I’ve visited, the latest food news & food related events, and what you can look forward to reading via this week’s posts. Every Monday morning I will post the “Food for Thought” of the week. And here goes…
- TONIGHT: Israeli Wine Tasting Event at Suba, $25 cover charge for a THREE HOUR wine and tapas tasting (which will be kosher). Proceeds will be donated to Save a Child’s Heart. Pictures and details of the event will be posted later in the week.
GOSSIP: This might be your last chance to hit Suba before Spitzer’s management turns it into a Mexican joint. As if we need another one of those…
- THURSDAY: Winter Wii Happy Hour at The Pourhouse, Cover-Free happy hour from 6-9 pm. Part of the proceeds of each drink are given to the NYC Alzheimer’s Association’s Junior Committee (WHICH I’M PERSONALLY AFFILIATED WITH).
*I will be present at both events so come and say hello : )
- Though it has been some time since Borough Food and Drink has turned over, I headed over to the newly replaced Almond to see what all the fuss is about.
- And an oldie but a goodie (for some) I finally tried the European style Petit Abeille.
- Apparently Cambodian streetfood is just that good. More on my experience at LES hot spot Kampuchea later this week as well as details on their one time only Valentine’s desserts and half-price wine Sundays.
- Second time’s a charm at Wogies. Chicken vs. Steak and Free Fries…
- Wings, pizza, beer, SPINACH ARTICHOKE DIP, and more.
Filed under: Almond, Food for Thought, Kampuchea, NYC Alzheimer's Association, Petit Abeille, Philly Cheesesteaks, Spinach Artichoke Dip, Suba, Superbowl Sunday, The Village Pourhouse, Wogies | 1 Comment »
There’s nothing better than a variety of appetizers to whet the appetite before a Thanksgiving dinner. The appetizers my family traditionally serves are the old fashioned but classic pigs in a blanket and my mom’s famous Sourcream Dill Dip with mixed vegetables and Cape Cod Russet Potato Chips.
Since our Thanksgiving is typically an intimate dinner of 5, we tend not to go overboard on the appetizers. But I’ve always dreamed of having a big Thanksgiving dinner filled with family and friends and endless hors d’oeuvres. I can just envision guests anxiously awaiting the next round of Baked Brie with Apples, Stuffed Mushrooms, and Butternut Squash Soup Shooters. There’s always next year!
And in preparation, my friends and I had our own Thanksgiving dinner where we served the following appetizers:
- Spinach Artichoke Dip
- Homemade Hummus & Pita Chips
Though my dip has been compared to Houston’s Spinach and Artichoke Dip, it has less fat and more vegetables yielding a tasty counterpart. The crunch of the water chestnuts and elimination of heavy cream create a light dip that won’t weigh you down before your big Thanksgiving day meal.
For more appetizing ideas to serve at your Thanksgiving dinner visit the Food Network’s Thanksgiving 2008 Menu.
Spinach and Artichoke Dip Ingredients
- 1 (14 ounce) can artichoke hearts, drained
- 1/4 cup grated Parmesan cheese + 3 tablespoons
- 1/2 tablespoon minced garlic
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1 small can water chestnuts
- 1/2 cup fat free sour cream (or plain yogurt)
- 1 8 oz package light cream cheese
- 1/4 cup breadcrumbs or panko
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
2. In a traditional blender, hand blender, or food processor, place artichoke hearts, Parmesan cheese, and garlic . Pulse until slightly chopped and set aside.
3. Heat the cream cheese for approximately 1 minute, or until soft and easily spreadable, and mix together with spinach, sour cream in a medium bowl. Stir in artichoke mixture and spoon into prepared baking dish.
4. Top with 1/4 cup breadcrumbs and 3 tablespoons Parmesan cheese.
5. Bake in the preheated oven for 20 to 25 minutes, or until breadcrumbs have browned.