Three Cheese Hot Artichoke Dip (www.pauladeen.com – can you tell I love Paula Deen?)
Ingredients
½ cup grated Parmesan
2 green onions, sliced then
1 (14 ounces) can artichoke hearts, drained and chopped
1 cup mayonnaise
1 (8 ounces) block cream cheese, softened
1 cup shredded mozzarella
Dash Paula Deen’s Hot Sauce
Dash Worcestershire sauce
Salt and pepper
Preparation
In a large mixing bowl, beat the cream cheese with a hand held electric mixer until smooth. Then beat in the mayonnaise until smooth. Add remaining ingredients and stir together until combined. Transfer the dip to a pie plate or shallow gratin dish. Bake in a preheated oven for 30 to 40 minutes until the top is golden brown and the dip is bubbling. Serve hot with crackers, tortilla chips, crostini or veggies.
Sangria (from Nigella Lawson’s book, Nigella Fresh)
Ingredients
Generous 6 cups red wine – a good, fruity Cabernet Sauvignon
¾ cup granulated sugar
¼ cup brandy, to taste
1 lemon, sliced
1 orange, sliced
1 apple, cored and sliced
Soda water
Preparation
Mix everything together, except the soda water in a large pitcher and let it macerate overnight in the refrigerator. Taste and add more brandy and sugar if necessary; it should taste fairly strong and syrupy. Then mellow the drink with some soda water until it has the consistency of wine, add ice to chill but not so much as to dilute it.
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