Spinach Artichoke Nachos

Superbowl Sunday is just around the corner, so I figured I’d throw in my two cents. Given my affinity for cooking and my lack of the sports gene, it’s no surprise that my favorite part of the Superbowl is the food. Sure, the commercials are entertaining, and one might argue that the game is too, but there’s nothing quite like throwing caution to the wind and indulging in a ridiculously unhealthy but ecstasy-inducing feast.

That’s why I came up with a recipe for Spinach Artichoke Nachos. It’s spinach and artichoke dip at its finest, really. The rich combination of cream cheese, parmesan and mozzarella makes for a delicious base for to the fresh spinach, tangy artichoke and buttery garlic. Not to mention, you get to cut out the middleman—no dipping necessary.

The recipe makes a generous amount of nachos that, if doubled, is perfectly party-sized—even for a ravenous group of football lovers. Or just food lovers. Wait, who’s playing again?

Spinach Artichoke Nachos
3 cups fresh spinach
1 tbsp butter
1 tsp olive oil
2 cloves garlic, minced
¼ cup grated parmesan
¾ cup canned artichoke, chopped
3 tbsp cream cheese
½ tsp salt
¼ tsp pepper
3 cups tortilla chips
¾ cup shredded mozzarella, divided

Preheat the oven to 325 degrees.

In a large pan, bring the olive oil and butter to medium heat. Once fully melted, add the spinach and cook until completely wilted. Add the garlic and stir for another minute. Remove the spinach from the pan and chop.

Return the spinach to the pan and mix in the parmesan. Once the cheese is melted, add the artichoke. Slowly stir in the cream cheese until it is fully incorporated. Season with the salt and pepper, and take off the heat.

Coat a baking sheet with cooking spray and spread out the tortilla chips. Sprinkle ½ cup of the mozzarella over the chips, then cover with the spinach artichoke dip. Scatter the remaining ¼ cup mozzarella over the chips, and bake at 325 for 7-10 minutes.

Boursin Cheese

Christmas may be over, but the gift-giving certainly isn’t.

Today is one of my roommate’s 21^st birthday, so in addition to a present, I am preparing one of her favorite foods: boursin cheese.

OK, so it isn’t really “cheese” per se. And despite the use of fresh herbs, it’s far from healthy. But that’s not going to stop us from enjoying it, is it?

Boursin Cheese
1 8oz. package cream cheese, softened
1 stick butter, softened
1 large clove garlic
1 tsp white wine
1 pinch salt and white pepper
2 tsp chopped fresh parsley
½ tsp chopped fresh thyme
1 tsp chopped fresh basil

OR

1 tsp parsley
¼ tsp thyme
½ tsp basil

In a large bowl, mash the butter with a fork until completely softened. Add the cream cheese and continue to mash.

Chop the garlic and add it, as well as the wine and seasonings to the cream cheese mixture. Stir until thoroughly mashed. Serve with crackers.

Pumpkin Cheesecake Bites

My holiday baking spree took a turn for the delicious yesterday.

(Yes, that is now a phrase. Officially.)

I was looking through my pantry and saw that I still had a can of pumpkin puree. But rather than save it for next year, I decided it was never too late to enjoy pumpkin in the holiday season.  I didn’t want to make a pumpkin pie, because that’s too Thanksgiving-y, and I didn’t want to make something too bulky for individual servings. And that’s when it hit me.

Pumpkin. Cheesecake. In bite-sized pieces.

I used a silicon brownie bite tray for the baking, but I’m sure you could just as easily use a miniature cupcake tins, or even bake a massive slab and cut it into pieces.

Either way, I assure you that it will take a turn for the delicious.


Pumpkin Cheesecake Bites
6 tbsp butter
1 ½ cups graham cracker crumbs
1 8 oz. package cream cheese, softened
1 cup pumpkin puree
1 egg
½ cup sugar
2 tsp pumpkin pie seasoning
OR
1 tsp cinnamon
½ tsp allspice
½ tsp nutmeg

Preheat the oven to 350.

Melt the butter in the microwave then mix in the graham cracker crumbs. Coat the cupcake tin/bite-sized tray with cooking spray, then place a teaspoon of the graham cracker mixture in each. Use fingers to press and compact the graham crackers until completely flat.

In a bowl, mix the softened cream cheese and pumpkin puree. Beat in the egg, and then the sugar and seasonings. Put a heaping spoonful of this pumpkin mixture on the graham cracker crumbs. Bake for 45 minutes, and let cool completely before serving.