* Dippers of your choice , such as strawberries, pretzels, or more graham or nillas
Instructions
* In a large bowl using a hand mixer, beat cream cheese, powdered sugar, and vanilla together until smooth. Fold in Cool Whip and most of the crushed Oreos (reserving 2-3 tablespoons for garnish.)
* Enjoy right away or chill until ready to serve.
* Transfer to a serving bowl and top with reserved crushed Oreos.
2 tsp minced garlic, optionally browned in 1/2 more lemon juice
1/2 tsp salt
Peel and smash the avocado together with the feta, add in the olive oil and lemon juice, mix a little more, add in the garlic and salt and mix once more. If you like spicy dips, you can add some to taste but I don't so I have no measurement recommendations
Serves two or three, unless someone is in a mood to go absolutely feral on some dip in which case it serves one
1 heaping cup of pureed asparagus (about 25 thin stalks with ends trimmed off)
2 cloves garlic, minced
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp salt
1/8 tsp crushed red pepper flakes
1/8 tsp parsley
Seasoned breadcrumbs
Crostini, pretzel thins & wheat thins
Preparation:
Preheat oven to 350 degrees.
Trim the ends of your asparagus and blanch in a thin layer of boiling water for about a minute or so, just long enough to turn the stalks bright green and tender (must get them tender in order to puree them). Immediately plunge the spears in an ice bath or rinse with super cold water to halt the cooking process and then strain.
Add them to the food processor and pulse to puree. You need one heaping cup. Add garlic, spices and cheeses to the processor and pulse until smooth. Taste and adjust spices.
Move mixture to a baking dish and top with a little extra grated cheese and a thin layer of panko breadcrumbs.
Top with a barely there drizzle of olive oil and bake at 350 for 25-30 minutes or until golden and bubbly. Serve with toasted pitas, crackers & crostini.
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Original Recipe Credit:
Serve this Cheesy Baked Asparagus Dip with white corn tortilla chips, fluffy pita bread, zucchini rounds, and your favorite assortment of cr
Much like their best friend Susie, Kris has some...rather weird tastes in food. One of their most infamous moments was in Chapter 1, where they had the option to eat moss within one minute of being locked inside a dungeon cell. Their enjoyment of moss even carried over to Chapter 2 in which Kris discovers moss in a secret alley after being run over by a dog driving a toy car. If Susie and Ralsei are with them, Susie will be delighted that Kris found moss and saved some for her, and so the two eat moss together while Ralsei looks on in confusion.
Perhaps this will be a running joke in future chapters. The fandom certainly has a ball with this, and I don’t blame ‘em. I recall seeing this one comic a few years ago - around late 2018 or sometime in 2019, back when all we had was Chapter 1 - where Kris dips a piece of chalk in some moss, and Susie’s mind is blown.
From the beginning, I had the idea to create a spinach-and-artichoke-dip inspired by the moss, with cracker sticks for Susie’s chalk. While I found a fantastic recipe for the dip with my own modifications added, I still need a lot of practice with homemade crackers (some of which you can see in the cover image). Although my first batch of crackers came out too thick, they tasted great, especially with the dip. But on my second try, despite getting them much thinner, I oversalted them to the point they were unedible! So, the “chalk” crackers will have to wait, and be a separate episode in the future as I perfect my homemade crackers.
In the meantime, this dip is AMAZING! I nailed it on the first try, and I’m rather impressed! I didn’t follow the exact measurements from the source’s original recipe, but I added some modifications as I saw fit. For example, I didn’t think one clove of garlic was anywhere near enough, so I added three more, as well as a fair amount of Italian seasoning, which I didn’t measure, but went by taste. Chives would have been perfect in this as well. I suggest about 1/4 cup finely chopped fresh chives for this dip. I didn’t think of adding that when I made it, but I’ll add some in my next batch.
I also didn’t think 1/4 cup of Parmesan cheese was enough, either. I think I used anywhere between 1/3 cup to 1/2 cup, about equal measurement to the mozzarella. You can’t have too much cheese in this dip, and this has a lot (a whole 8 ounces of cream cheese also goes into it)! Creamy and cheesy with herbs, this dip is a great way to eat your artichoke hearts and your spinach. Good with crackers, chips, and an assortment of vegetables such as crackers and celery, it’s perfect for a party.
MOSS DIP:
4 cloves garlic
2 cups fresh spinach
1 14-oz can artichoke hearts, drained
1/4 cup fresh chives
2 tablespoons olive oil
8 ounces cream cheese
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
4 tablespoons sour cream
Italian seasoning, to taste (I suggest 1 teaspoon)
Salt and pepper, to taste
Wash and dry spinach leaves. Remove stems and finely chop leaves, filling a measuring cup to yield 2 cups of chopped spinach.
Drain a can of artichoke hearts and finely chop them.
Peel and mince garlic.
Wash and dry fresh chives and chop them, filling a 1/4 measuring cup.
Grate Parmesan. As for mozzarella, I used pre-shredded, which is always easier. Fill a 1/2 measuring cup with the grated Parmesan, do the same for mozzarella.
Cut an 8-ounce block of cream cheese into tablespoon-sized cubes.
Measure your sour cream.
Heat 2 tablespoons of oil in a pot on medium heat. Add garlic and cook until fragrant, about 30 seconds.
Add spinach a handful at a time, wilting each handful before adding the next. Cook until the liquid has mostly evaporated from the spinach, about 3 minutes. Stir frequently.
Add artichoke hearts and season with Italian seasoning, chives, salt, and pepper. Cook for a few minutes.
Reduce heat to low and add cream cheese, sour cream, mozzarella, and Parmesan. Stir and cook, letting all the cheese melt. Once all the cheese has melted and everything is fully incorporated, give it a taste test. If it needs more salt, pepper, or seasonings, add them here.
Your dip is ready! Put some in the center bowl of one of those serving plates and surround with carrot sticks, celery, crackers, and even chips!
Source:
Roman, Alison: “ Spinach Artichoke Dip “, New York Times Cooking. (cooking.nytimes.com) Link: https://cooking.nytimes.com/recipes/1018248-spinach-artichoke-dip
Homemade chipotle aioli recipe without the eggs, oil, vinegar, or processed ingredients. This recipe uses potatoes, hemp seeds, lemon juice,
Chipotle Aioli Recipe Homemade chipotle aioli recipe without the eggs, oil, vinegar, or processed ingredients. This recipe uses potatoes, hemp seeds, lemon juice, and spices to recreate the traditional recipe healthier.
Every Vegan Recipe has nearly 100 categories to accommodate any diet within a vegan lifestyle, including several dedicated to whole foods, vinegar-free, oil-free, and more. With a delicious recipe like this, it isn't hard to see why so many request more recipes like this!
