I helped host a baby shower yesterday, which really just means that I handled the food and my friend Paula did everything else. I love to cook and love to eat, but to be honest; I’m really no good at the games and other stuff that goes with shower merriment. The only problem with the fact that I did the food, was that because I got to choose the menu (with approval of the Mommy-to-be, of course) I picked all my favorite recipes and then ate myself silly…. but I digress. We served two of my most favorite (and most crowd pleasing) party appetizers yesterday, spinach-artichoke dip and fresh fruit dipped in chocolate.
Fruit Dipped in Chocolate
Blackberries (or raspberries or blueberries)
2 bags of semisweet chocolate chips
Wash and dry berries. Heat chocolate chips in a smallish saucepan on the stove on low (or medium low). Stir regularly until chocolate is smooth. Lay parchment paper out on cookie sheets. Dip berries individually halfway into chocolate and lay them carefully on parchment papered cookie sheets. (With the small berries I use a tool called an olive picker. Very cheap tool at any Target or grocery store and perfect for this task.) Put the cookie sheets in the fridge until chocolate is hard. Arrange on a platter and serve!
10 oz. cream cheese
3/4 cup heavy cream
3 tablespoons horseradish
1/2 cup diced artichoke hearts
1 can green chilies
6 green onions, diced
1 cup Parmesan cheese (shredded)
1 1/2 cups pepper jack cheese (shredded)
Tabasco (to taste)
1 box frozen spinach
Soften cream cheese in microwave and mix it with heavy cream until somewhat smooth. Add rest of ingredients, one at a time and mix after every addition (thaw spinach in the microwave according to directions on the box and drain before adding). Heat in oven at 350 degrees for 20 minutes or until bubbly. Serve with chips or bread for dipping.