Happy SRC reveal day my darling munchkin readers!
It’s true, another month has passed and it’s time again for the Secret Recipe Club. Good LORD where does the Summer go? It seems like just yesterday I was hiking up my tights and buttoning my cardigan against the bitter West coast cold.. Which let’s face it, really isn’t that bitter.
Speaking of tights, have you ever noticed how friggin high they come up your waist?? Perhaps your legs are of a normative length but I’m only 5’4″ and I find that my tights really do come all the way up to my bra. Now, I’m pretty sure I’m buying the right size and I’m fairly confident my bra isn’t hanging around my waist…at least I hope not. I’m not 80 yet – despite what my 9 o’clock bedtime might dictate. But seriously, why are they so fucking long?? And regardless of the length, I often find I’m still pulling on them all day, making sure they aren’t falling down around my knees. They should either come up with a length that is suitable for a 5’4″ sized woman or manufacture some kind of bra-tight garter contraption that keeps the buggers up where they stretch to. Okay, obviously I’m getting way off topic here.
Focus! Right! SRC!
This month for SRC I was given Kelley @ The Culinary Enthusiast. You can also find her on facebook, twitter, or pinterest. Kelley loves cooking food, thinking about food, talking about food, and of course, eating it. Obviously we have a few things in common. Let’s be friends, Kelley.
Her recipes all look fantastic. Again, something we have in common… jk, jk everyone. And after great deliberation I chose one. Other posts up for consideration were:
- Quick Tomato Salads;
- Berry Salad with Fried Goats Cheese;
- Pasta with Brussel Sprouts and Pine Nuts (pinned & reserved for Winter time!);
- Pear & Prosciutto Flat Bread;
So what did I end up selecting to make this month? Kelley’s rendition of an Prosciutto Artichoke Dip.
As always, I tried to stick to her recipe as much as possible. After all, it’s “make something from another person’s blog”, not “be inspired by another person’s blog and make up your own recipe”. I did however, make a couple changes.
First, I followed her suggestion and chopped everything up rather than leave it whole.
Second, I substiuted cream cheese for whipping cream because that’s what I had in the house. I also threw in a few sundried tomatoes and a bit of garlic. Otherwise, it’s her ingredients all the way. And by all the way, I mean aaaaaaallllllllll the way. I gave it up. Because it was friggin incredible. And delectable. And probably one of the best dips I’ve ever made. It’s not gonna flatter your waists, my darlings, but by god it’ll flatter your taste buds.
I give you: Artichoke Prosciutto Dip!
Artichoke Prosciutto Dip
Yield 6 servings
- 20 Oz of Preserved Artichoke Hearts, drained & roughly chopped.
- 50g of Thinly Cut Prosciutto, roughly chopped.
- 1 C Cream Cheese, room temperature.
- 1/2 C Gorgonzola Cheese, crumbled.
- 1 C Grated Parmesan Cheese.
- 1/2 C Pine Nuts, lightly toasted.
- 1 Tsp Fresh Sage, roughly chopped.
- 2 Garlic Cloves, minced.4 - 6 Sundried Tomatoes, chopped.
- Pre-heat your oven to 350 degrees F.
- As that heats, gently whip the cream cheese in a large bowl until soft and fluffy. Fold in the rest of the ingredients, save for 1/2 C of the parmesan. Mix well.
- Pour into a lightly greased 9 X 9 baking dish and top with the remaining parmesan. Place in heated oven and bake until bubbling and golden on top - about 25 minutes.
- Serve with some of your favourite bread or crackers, or as Kelley suggests, with a fabulous grass-fed steak.
Do you have issues with your tights? Know any good secrets to keeping those bad boys up?