Tag Archives: Appetizer

Spinach Artichoke Dip – Olive Garden Recipe

January 23, 2016 Sharon Leave a comment

Olive Garden’s Spinach & Artichoke Dip Recipe

1 14-oz can artichoke hearts, drained and sliced
1 lb cream cheese, room temperature
8 oz mascarpone cheese, room temperature
2 Tbsp all-purpose flour, sifted
1 cup Parmesan cheese, grated
1/4 tsp fresh thyme leaves
1/4 tsp crushed red pepper
1 Tbsp fresh flat leaf parsley, chopped
1 garlic clove, minced
5 green onions, chopped
Salt to taste
Ground black pepper to taste
1 6-oz pack fresh spinach, chopped
8 slices crusty Italian bread
Extra virgin olive oil (to drizzle)

Preheat oven to 325ºF

Mix all ingredients in a large bowl, except bread and extra virgin olive oil. Coat a large non-stick baking pan with pan spray; fill pan with mixture.

Bake at 325ºF for about 25 minutes or until bubbling and center is hot.

Drizzle both sides of bread with extra virgin olive oil. Grill bread on both sides. Sprinkle top of heated dip with Parmesan cheese. Serve hot with grilled bread.

Yum

Spinach Artichoke Dip – Olive Garden Recipe

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 4 servings

Spinach Artichoke Dip – Olive Garden Recipe

Ingredients

1 14-oz can artichoke hearts, drained and sliced

1 lb cream cheese, room temperature

8 oz mascarpone cheese, room temperature

2 Tbsp all-purpose flour, sifted

1 cup Parmesan cheese, grated

1/4 tsp fresh thyme leaves

1/4 tsp crushed red pepper

1 Tbsp fresh flat leaf parsley, chopped

1 garlic clove, minced

5 green onions, chopped

Salt to taste

Ground black pepper to taste

1 6-oz pack fresh spinach, chopped

8 slices crusty Italian bread

Extra virgin olive oil (to drizzle)

Instructions

Preheat oven to 325ºF

Mix all ingredients in a large bowl, except bread and extra virgin olive oil.

Coat a large non-stick baking pan with pan spray; fill pan with mixture.

Bake at 325ºF for about 25 minutes or until bubbling and center is hot.

Drizzle both sides of bread with extra virgin olive oil.

Grill bread on both sides.

Sprinkle top of heated dip with parmesan cheese.

Serve hot with grilled bread.

https://cookingwith.sharonspringfield.com/blog/spinach-artichoke-dip-olive-garden-recipe/

Appetizers, Dips

Pepperoni Ranch Dip

May 17, 2014 Sharon Leave a comment

I saw a similar recipe on Pinterest and it looked really tasty, so I headed into the kitchen to make a similar dip with the ingredients that I already had on hand. Here’s what I came up with.

Pepperoni Ranch Dip

Combine the following ingredients in a bowl:

4 oz. shredded Monterrey Jack cheese
2 green onion tops, thinly sliced
1/2 package mini pepperonis
1/3 cup mayonnaise
2 Tbs Ranch Dressing Mix powder Pour Pepperoni Ranch dip into a serving bowl. Serve with crackers. *Keep refrigerated This dip recipe is LOW CARB too! So as long as you don’t over-do the crackers, you can eat this when you are watching your carbs. 🙂 Hope you enjoy this Pepperoni Ranch Dip!

Pin this recipe on Pinterest! http://www.pinterest.com/pin/280278776784192564/

Sharon Springfield

Low Carb Pepperoni Ranch Dip

Appetizers, Main Dish

Taco Cups

May 3, 2014 Sharon Leave a comment

Taco Cups

These double decker taco cups are a great hot appetizer for your next fiesta! Layers of wonton wrappers, refried beans, taco seasoned ground beef, cheese and all your favorite taco toppings all in one tasty bite. Ole’!

Serve these at your Cinco de Mayo celebration or any other Latin themed party.

INGREDIENTS

1 pound ground beef
1 (1.25 ounce) package of Old El Paso taco seasoning mix
36 wonton wrappers
1 (16 ounce) can Old El Paso refried beans
36 tortilla chips
2 cups shredded cheddar cheese
sour optional toppings: cream, diced tomatoes, cilantro, onion

DIRECTIONS

Preheat the oven to 375 degrees. Spray 18 muffin cups with cooking spray.

Brown beef in a skillet and drain the fat. Add the taco seasoning mix and water called for on the package and simmer for 4-5 minutes. Set aside.

Place one wonton wrapper in the bottom of each muffin cup. Layer about 1 Tbsp of refried beans on top of each wonton. Crush one tortilla chip on top of the beans. Top with 1 Tbsp of taco meat and 1 Tbsp of shredded cheese. Repeat the layers again with a wonton wrapper, refried beans, tortilla chips, taco meat, and cheese.

Bake for 15-18 minutes or until golden brown.

Remove cupcakes from tin and top with your favorite taco toppings (i.e. sour cream, diced tomatoes, onion, or cilantro)

Sharon Springfield

Double Decker Taco Cups

Appetizers, Cajun, Main Dish, Seafood, Shrimp

New Orleans Style BBQ Shrimp

April 28, 2014 Sharon Leave a comment

Ruth’s Chris New Orleans-Style BBQ Shrimp

Ingredients:

20 large (16/20) shrimp, peeled and de-veined
1 ounce canola oil
1 tablespoon plus 5 teaspoons green onions, chopped
2 ounces dry white wine
1 teaspoon fresh chopped garlic
4 tablespoons Worcestershire Sauce
1 teaspoon Tabasco
1/2 teaspoon cayenne
1/2 teaspoon paprika
8 ounces (2 sticks) salted butter

Directions:

Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. It’s best to prepare shrimp in batches if you do not have large skillet. Remove shrimp and set aside on a large platter.

Add green onions to the oil in the skillet and cook for 1 minute. Add white wine and let simmer until it is reduced by half.

When the wine is reduced by half, add chopped garlic, Worcestershire, Tabasco. cayenne pepper and paprika. Shake the pan well and cook for 1 minute. Reduce the heat to low.

Cut butter into small chunks with the knife and slowly add into pan, shaking fast to melt butter.

Continue to add butter and shake until all butter is melted. Add shrimp back to pan and toss well to coat shrimp with butter and seasonings and to heat the shrimp.

Place shrimp on four plates and enjoy.

Sharon Springfield

New Orleans Style BBQ Shrimp Recipe

Appetizers

Homemade Baked Corn Tortilla Chips

April 21, 2014 Sharon 1 Comment

You can make your own healthier baked corn tortilla chips in just 5 minutes. No joke. Super easy, huh?

Just take corn tortillas and cut into fourths. I use a pizza cutter.

Lay them out on a broiler pan. Bake at 400º F for 3 minutes, flip and bake another 3 minutes. Watch carefully because these will burn really quickly. My first batch was a bit over done because I was snapchatting with my daughter and lost track of time. :-/

You can season with salt, Adobo seasoning, or your favorite seasoned salt.

If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest. 🙂

Sharon Springfield

Cooking With Sharon Springfield

Tag Archives: Appetizer

Spinach Artichoke Dip – Olive Garden Recipe

Olive Garden’s Spinach & Artichoke Dip Recipe

Pepperoni Ranch Dip

Pepperoni Ranch Dip

Low Carb Pepperoni Ranch Dip

Taco Cups

Double Decker Taco Cups

New Orleans Style BBQ Shrimp

New Orleans Style BBQ Shrimp Recipe

Homemade Baked Corn Tortilla Chips

Homemade Baked Corn Tortilla Chips

Sharing my love of cooking and favorite recipes with you!