Thursday, January 5, 2012

Horseradish Cheese Dip and Spinach Artichoke Dip

I had a meeting tonight where I was responsible for snacks.  I made both of these for that meeting.

Horseradish Cheese Dip
1/4 cup stout or lager beer (I used Yuengling since this is what I had available)
1/4 cup soft tofu
1/4 pound of cream cheese
3/4 pound of cheddar cheese, cubed
1/4 cup horseradish
2 tablespoons diced red onion
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
I did this recipe in my vitamix blender.  I think that if you shred the cheese really fine, and made sure that the cream cheese is warm that you can mix this up in a regular blender.

Spinach Artichoke Dip
I made it in my Vitamix blender but you could easily mix this in a regular blender.
1/2 cup mayonnaise
1/2 cup sour cream
1 slice lemon, peeled, seeded
1 (10 ounce) package frozen spinach, thawed and drained
1/8 teaspoon salt
1/8 teaspoon ground pepper
1 garlic clove, peeled (if using a regular blender I would crush it)
1/4 cup grated Parmesan cheese
1/2 cup canned artichoke hearts, drained

Preheat oven to 350 degree Fahrenheit.

Place all ingredients into blender except artichoke hearts.  Blend until slightly smooth but still chunky, add artichokes and blend a little bit more.  Pour into dish and bake for 20 to 25 minutes or until bubbly.

I apologize that I did not photograph the artichoke dip.  Here is the link to where I have made it before which contains a picture.  Spinach Artichoke Dip

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