A new local food blog has appeared on the scene, A Spoon and an Onion. My lovely friend Eva Cherneff launched the site earlier this month. And while I don't know the story behind the name yet, I do know that Eva has brought lots of great writers together to contribute. And not just about food, but photography, gardening technology, the home and more.
Check out my guest post on a trio of dips for the holidays, with recipes for roasted red pepper and feta dip, warm artichoke and olive dip and caramelized onion dip. Each of these spreads are delicious in its own way.
The warm artichoke and olive spread is pretty much the same recipe as the one in this month's Bon Appetit, I just played around with the quantities. I love this dip because it tastes so decadent yet healthy compared with the usual mayonnaise and cheese filled versions. Here's one of the tree recipes that you can find if you click on over.
Warm Artichoke and Olive Dip (makes about 1 1/2 cups)
Adapted from Bon Appetit
1 398ml can of artichoke hearts
1/2 cup fresh basil leaves
1 cup Parmesan cheese, finely grated
1/2 cup green olive tapenade
1 box (150g) of Boursin soft cheese (shallot & chive flavour)
Preheat oven to 375 F.
Place artichoke hearts and basil in a food processor and pulse until well chopped.
Transfer to a medium baking dish and mix in Parmesan cheese, olive tapenade and herb cheese.
Bake until hot, about 30 minutes.