Sunday, July 22, 2012

Baked Spinach & Artichoke Dip Poppers and Ramekin Chocolate Chip Cake

I’ve shared before my love of cooking things in ramekins.  Little tiny portions of food just appeal to me.  I find them almost as adorable as little tiny, perfectly-proportioned people called primordial dwarfs.  I’ve also mentioned on several occasions my affinity for dips.  I usually make too much dip and have some leftover.  I usually throw it out to avoid pulling the leftovers out of the fridge, sticking my face in it and eating it all in clear view of my neighbors.  With the recipe below, there is no need to throw it out…just create another appetizer in and eat in a smaller, more dignified portion. On our current diet, Tiffany and I get one cheat night per week.  I’m thinking these two dishes are what I might be making.

Ramekin Chocolate Chip Cookie Cake

1 tbsp. butter, melted
1 tbsp. white sugar
1 tbsp. brown sugar
3 drops of vanilla
pinch of salt
1 egg yolk
1/4 c. flour
2 tbsp. chocolate chips

In a bowl, mix together the butter, sugars, vanilla, and egg yolk. Add in the flour and salt. Mix until combined. Add in the chocolate chips. Put the dough into a small microwaveable bowl, ramekin, or coffee cup. Microwave for 40-60 seconds or until the cookie looks done. Best served warm… Enjoy!


Baked Spinach & Artichoke Dip

1 14 oz. can artichoke hearts, drained and finely chopped
1 package frozen chopped spinach, thawed
1/2 cup sour cream or plain yogurt
1 8 oz. pkg. cream cheese (regular or light – not fat free)
1/4 cup mayo
1/4-1/2 cup grated Parmesan or Romano cheese
1 garlic clove, finely crushed
salt & pepper
grated Parmesan or mozzarella, for sprinkling on top
Preheat oven to 350F.
Pulse the artichoke hearts and spinach with the sour cream or yogurt in a food processor until roughly chopped and blended. In a bowl, mash together the cream cheese, mayo, Parmesan cheese, garlic and salt and pepper; stir in the artichoke-spinach mixture and spread in a shallow baking dish. Sprinkle with cheese and bake until heated through and bubbly, about 25 minutes. Serve warm with tortilla chips or sliced soft, crusty baguette. Or refrigerate until firm to make dip poppers.

To make dip poppers: chill the baked and cooled dip overnight, or up to a few days. Heat a couple inches of canola oil in a pot set over medium-high heat and roll the chilled dip into walnut-sized balls. While your canola oil is heating in a heavy skillet or shallow pot (enough to come almost halfway up the side of the balls) beat an egg in a shallow bowl, and some Panko (crispy Japanese breadcrumbs) or dry breadcrumbs in another bowl and a bit of flour in a third.
When the oil is hot but not smoking (it should sizzle around a bit of bread dropped in), dredge the balls of dip first in flour, then in egg and Panko, and gently drop them a few at a time into the oil. (Don’t crowd the pan, or it will cool the oil down too much.) Cook until golden on one side, then flip and cook on the other. Transfer with a slotted spoon to a paper towel-lined plate and serve warm.

No comments:

Post a Comment