Tag Archives: football

Spinach and Artichoke Dip

In honor of the University of Maryland Terrapins starting their football season 4-0 (Fear the Turtle!!!) I am posting one of my favorite snacks from college.  I have already spoken about my love for the wings at Cornerstone in College Park but another important component of those happy hours was the spinach and artichoke dip.  Just another “healthy” college snack (oh how I miss my 19 year old metabolism) to knock back with some cheap beer and good friends.  Cornerstone’s was fantastic, though I am sorry to say since graduation it seems like they have changed their recipe and not for the better.  Anyway it is way easier just to make it at home and that way I can class it up a bit with nutty grueye cheese.  I can assure you the College Park version didn’t include creme fraiche either.

Because this version uses frozen spinach and canned artichokes it is extremely easy to pull together – just make sure to squeeze out as much water from the frozen spinach as you can otherwise it will end up soupy.  I like to make this ahead and then just pop it into the oven when folks get hungry.  LET’S GO MARYLAND!!!!!

Spinach and Artichoke Dip 

  • 2 tablespoons olive oil
  • 1 shallot, chopped
  • 1 garlic clove, minced or grated
  • 1/4 teaspoon nutmeg
  • pinch of red pepper flakes
  • 10 ounces frozen spinach, thawed and drained
  • 10 ounces canned artichoke hearts, drained and chopped
  • 6 ounces cream cheese – room temperature
  • 4 ounces creme fraiche – room temperature
  • 1/4 cup mayonnaise
  • 3/4 cup grated gruyere cheese
  • 1/4 cup grated Parmesan cheese
  • tortilla chips and crudites to serve with

Preheat your oven to 400 degrees.  In a large skillet heat the olive oil over medium heat and cook the shallots and garlic until softened, about 5-7 minutes.  Add the spinach (make sure to really squeeze out all the water you can) as well as the nutmeg and red pepper flakes.  Cook for another 2 minutes or so until all the water is gone.

Remove from heat.  In a large bowl combine the spinach mixture, artichoke hearts, cream cheese, creme fraiche, mayo and gruyere cheese.  Season with salt and pepper and pour into a baking dish (I used a 7 by 10 dish but 8 by 8 or really any medium to large size will do).  Top evenly with the grated Parmesan.

If you are making this in advance let the dip cool then cover with saran wrap and store in the fridge for a couple of days until you are ready to bake.  Once ready to cook it, remove any covering and bake in the 400 degree oven for 20 to 30 minutes (the length will depend on the size of pan you use and how brown you want it to get, just make sure its bubbling before you take it out).  Let cool for several minutes and serve.

Short Rib Nachos

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These are O.M.G good.  Life changing.  You can also make them in less than 10 minutes, give or take grating cheese time.  How is that possible you ask?  Your best friend the freezer.  Remember these amazing short rib tacos from a couple of months ago?  Well you made a big batch like instructed and froze a bunch for later.  Now is the time to dig them out of the freezer and spread them all over a huge mound of chips and cheese.  Seriously, if you are going to take the time to make a slow cooked item like short ribs, it takes the exact same time to cook enough for 4 as it does for 6 (or 10 for that matter) so go ahead and make way more than you need.  Then when Thursday night football rolls around and you realize you don’t have a fabulous football meal planned for mid-week you can absolutely kill it with these nachos.

If you don’t have those short ribs tucked away in your freezer go ahead and throw some shredded chicken on here – really this is just a method.  Swap out cheddar for jack cheese or red salsa for green – it’s a great way to get rid of stuff hanging around in your fridge.  One pro tip courtesy of my husband – make sure to take the extra step of tossing half the chips and cheese together before topping with the rest.  That ensures you don’t just end up with one layer of cheese, neglecting lots of the chips.  This made the perfect football dinner (yep just for two people, no judging) but it would also make a great appetizer for Fiesta Friday.  I went ahead and just ate these babies straight off of the cookie sheet because I didn’t want to waste time transferring them to something nicer but for a dinner party just use two spatulas to transfer, should happen pretty easy with all that cheese acting as glue!

Short Rib Tacos 

  • 10 ounces of tortilla chips
  • 8 ounces of grated jack cheese
  • 1 to 3 fresno chilis (or jalapenos) thinly sliced
  • 1 1/2 – 2 cups leftover short ribs (or other shredded meat) – room temperature or rewarmed
  • 4 tablespoons salsa verde
  • 2 scallions, green and white part, chopped
  • sour cream to serve

Preheat your oven to 425 degrees.  On a cookie sheet spread half of the chips and half of the cheese and toss together.  Top with the rest of the chips, then evenly distribute over top the rest of the cheese, the chilis, the short ribs and the salsa.  Bake for 6 to 7 minutes until all the cheese is melted.  Sprinkle with the scallions and dollop on the sour cream or serve on the side.

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