SPINACH AND ARTICHOKE DIP 1/4 cup onion (small dice)
1 tsp of garlic minced
1 oz butter
12 oz chopped spinach
8 oz Artichoke hearts (small dice)
1 pint heavy cream
1 tsp Worcestershire sauce
6 oz Parmesan cheese (grated) TT salt
TTpepper TT hot sauce Makes about 32 oz
•Pre heat oven to 350ºF or 180ºC
•Heat butter in sauté pan and add onion and garlic, sauté until tender
•Add spinach and artichoke and sauté until hot
•Place sautéed ingredients into the mixer bowl and add heavy cream, Worcestershire sauce, and 3 oz of the Parmesan cheese, mix thoroughly with the “V” paddle
•Place ingredients from the mixer bowl into a baking dish and top with the remaining cheese.
•Bake in the oven until cheese is melted and beginning to brown (about 20 minutes)
COCKTAIL SAUCE 1 cups ketchup
1/2 T horseradish (freshly grated or prepared)
2 T lemon juice
1/4 tsp drops hot sauce
1/2 tsp salt
1 T Worcestershire sauce Makes about 2 cups
•Add all ingredients into the blender and mix thoroughly
•Place mixture in a bowl and allow to refrigerate over night for best results (this allows the many flavors to become one)
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