Happy Holidays to all! 'Tis the season for crafting and cooking. I have finished my first craft fair and though the absence of snow does not make it quite feel like winter, the Christmas spirit is within me! The advent house is out and Hannah and Jack are waking up very early this morning to open the doors and view their treats. Maybe they will sleep late on Christmas morning?
Though I typically share recipes for sweet treats at this holiday, I thought I would share an appetizer recipe this time. For your own Christmas party or that "bring a dish" party...I hope you enjoy this flavorful dip. I encourage you to use fresh basi but dried will work as well. I wish all our friends a most happy and healthy Christmas season with their families. And as my grandmother so aptly quoted, "Take Joy".
- 1 can artichokes, chopped coarsely
- 1 lb. salad shrimp, or larger shrimp, chopped
- 1 cup fresh spinach, chopped
- 8 oz. cream cheese, softened
- 3 oz Asiago or Romano cheese, shredded or grated
- 1/2 teaspoon crushed red pepper
- 1/4 cup fresh basil
- 2-3 oz. light cream
- 4 oz. Gorgonzola**
- Salt & pepper to taste
**If you are not a fan of Gorgonzola cheese, just omit. The herbs and garlic are sufficient to flavor the dish. You could substitute another soft cheese.
Soften cream cheese, add light cream and blend well in mixing bowl. Add remaining ingredients except for the shrimp and gorgonzola--blend well. Add shrimp gently and mix just enough to incorporate. Don't break up the shrimp. Portion into individual ramekin or larger baking dish. Sprinkle gorgonzola on top and bake in 350 oven until golden brown on top. Serve with crusty French bread or crostini.