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The One Party Dip Everyone Loves

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This is one of those recipes that everyone loves and will request you bring to parties.

This spinach artichoke dip is extra creamy, super cheesy, and loaded with spinach and artichokes. Top it all off with more cheese and bake until golden and bubbly!

This recipe can be made well ahead of time, reheats beautifully, and is packed with flavor.

A Favorite Party Dip

Between this recipe and my famous Jalapeno Popper Dip, I’m pretty much guaranteed an invite to every party! Spinach Artichoke Dip is found on almost every restaurant menu for good reason.

It’s easy to make ahead of time.
Use fresh or frozen spinach.
Swap out the cheeses for what you have on hand (or what you love).
This is a party favorite, everyone loves it!

Spinach Dip Ingredients

CREAM CHEESE is the base of this dip (along with a bit of mayonnaise and sour cream). Beat with a hand mixer to make the dip extra creamy.

SPINACH & ARTICHOKES 

Thaw a package of frozen chopped spinach and squeeze it dry to use in this recipe. You can substitute fresh spinach for the frozen if that’s what you have on hand (see note below).

Marinated artichokes have more flavor than artichokes in a can. Most often, canned artichokes are packed in water with a bit of salt while marinated artichokes are in olive oil with seasonings. This adds lots of flavor to this spinach artichoke dip.

If you’re using canned artichokes, add a pinch of Italian Seasoning or some dried basil and an extra clove of garlic if you’d like.

CHEESE

Like any good baked dip, this one is loaded up with cheese. Mozzarella is mild and adds great texture while gruyere and parmesan add a punch of flavor. If you don’t have gruyere you can substitute it with gouda or swiss.

Use Fresh or Frozen Spinach

While I love the convenience of frozen spinach, you can use fresh spinach in this recipe too.  Cook 1lb of fresh, cool completely, and squeeze dry. Use as directed in the recipe.

Variations

Add any of the following to spinach dip to change it up:

How to Make Spinach Artichoke Dip

Like most creamy dip recipes, this spinach artichoke dip starts with a cream cheese base. The first step to a fluffy dip that’s easy to scoop is to use a hand mixer to beat the cream cheese. You can certainly mix it by hand but an electric mixer will make your dip softer so you don’t end up with a ‘chip-wreck’.

Mix cream cheese, sour cream, and a bit of mayo until fluffy (per the recipe below).
Add spinach, artichokes, and the shredded cheeses (save a little bit for the top).
Bake until golden and bubbly.

To Cook in the Slow Cooker spread the dip into the bottom of a 4QT crock pot and cook on low for about 2 hours stirring after 60 minutes. Just before serving, sprinkle extra cheese on top.

Recipe Tips

A hand mixer makes for a softer, smoother dip.
To thaw the spinach quickly, place it in a fine mesh strainer and run hot water over it.
To drain the spinach, squeeze it dry (I just use my hands) or press it into the strainer. Remove as much water as possible.
Make this dip up to 48 hours ahead of time and bake before serving. If it’s chilled in the fridge, it might need  more cooking time.

What to Serve With Spinach Artichoke Dip

This is a hot spinach artichoke dip and I like to it with crostini. It’s also great with crackers, chunks of sourdough bread or even tortilla chips!

If you happen to have flour tortillas on hand, they make great dippers once baked in the oven! Lightly brush them with olive oil (or melted butter) and season them with a pinch of salt and garlic powder.  Bake at 350°F 8-10 minutes or until lightly browned and crisp.

If you’re looking for a fresh crunch (or to keep this low carb), carrots, celery, mini bell peppers or cucumbers are also great dippers!

To Make Ahead

This dip can be made as much as 48 hours ahead of time and refrigerated. Once baked it will keep 3-4 days in the fridge.

If you’re lucky enough to have leftovers, it’s great to heat up with a bit of cream and toss with pasta or spoon over chicken and bake for a complete meal!

More Great Dip Recipes

The Best Spinach Artichoke Dip

This is my favorite Spinach Artichoke dip recipe!! It’s easy to make and always a huge hit!

8 oz cream cheese softened
⅔ cup sour cream
⅓ cup mayonnaise
2 cloves garlic minced
1 ½ cups shredded mozzarella cheese divided
½ cup fresh shredded parmesan cheese
½ cup shredded gruyere cheese
10 oz frozen chopped spinach defrosted and squeezed dry
14 oz marinated artichoke hearts chopped

For Serving

1 baguette optoinal
olive oil

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Preheat oven to 375°F.

In a bowl combine cream cheese, sour cream, mayonnaise and garlic with a hand mixer until fluffy.

Stir in parmesan cheese, 1 cup mozzarella cheese, gruyere cheese, spinach, and artichokes.

Place into a 9×9 casserole dish (or deep dish pie plate) and top with remaining ½ cup mozzarella cheese.

Bake 25-30 minutes or until bubbly and cheese is browned.

Slice baguette into ½” slices. Lightly brush one side of each slice with olive oil. Broil the oiled side for about 2 minutes or just until lightly browned.

Remove from the oven and gently rub each slice with a clove of garlic. Serve with spinach artichoke dip.

*Nutrition information does not include baguetteA hand mixer makes for a softer, smoother dip.
To thaw the spinach quickly, place it in a fine mesh strainer and run hot water over it.
To drain the spinach, squeeze it dry (I just use my hands) or press it into the strainer. Remove as much water as possible.
To replace frozen spinach with fresh, cook 1lb of spinach. Cool slightly and squeeze dry. Chop and use as directed.
Make this dip up to 48 hours ahead of time and bake before serving. If it’s chilled in the fridge, it might need an extra 5 minutes to cook.

Calories: 292, Carbohydrates: 15g, Protein: 12g, Fat: 20g, Saturated Fat: 8g, Cholesterol: 42mg, Sodium: 568mg, Potassium: 173mg, Fiber: 2g, Sugar: 2g, Vitamin A: 3590IU, Vitamin C: 8.5mg, Calcium: 324mg, Iron: 1.5mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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Home & Kitchen

Grzywinski+Pons Combines Hotel and Co-working in Buckle Street Studios

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New York-based Grzywinski+Pons has completed a hotel in east London for the Locke group, featuring glass block walls and a mezzanine for co-working.

Buckle Street Studios is a 13-storey building in Aldgate East, featuring 103 rooms, a dedicated co-working space for guests, a coffee shop, meeting rooms and a shop.

Grzywinski+Pons designed the building, the interior and many of the furniture pieces.

The aim was to follow the design-led ethos as Locke’s other hotels, many of which were also designed by Grzywinski+Pons.

While the other Locke hotels are planned with long stays in mind, Buckle Street Studios mainly caters to short-stay guests. Co-working is also a key part of the offer, with separate spaces for working and relaxing provided for guests.

Design details both inside and outside the building respond to the architectural history of the area.

“Being able to design the exterior and interior simultaneously afforded us a great opportunity to capitalise on architectural advantages we created, and curate a truly integrated experience,” said architect Matthew Grzywinski.

While the exterior is more serious in its aesthetic, combining soft grey brickwork with nickel-coated metal panels, there are some playful touches.

The rounded quoins, cornices and window details of neighbouring buildings are subtly referenced in the hotel’s radiused corners, while a section of glass blocks at the very top of the building creates the effect of a lantern.

“We employed dramatic but ordered material shifts throughout the building’s strata to define a pediment and crown,” said Grzywinski.

“This tiered approach allows the building to become more light and transparent as it rises.”

More curves can be found inside the building, where a parabolic arch is used to frame the layout of public spaces on the ground floor and the co-working mezzanine above.

True to the Locke brand identity, the interiors combine soft colours and textural materials to create a cosy but contemporary environment, intended to feel welcoming to those wandering in from the street.

Grzywinski + Pons tailors Leman Locke hotel to make nomadic workers feel at home

In the public ground floor spaces, colourful curtains and joinery details create a living room feel, while tiled flooring and clay plaster offer a more industrial edge.

Rhombic glass vitrines – filled with items for sale – and curved banquettes echo the curves of the structure.

“The space, like the contents of the vitrines, lies at the crossroads of art and commerce,” said Grzywinski.

“Equal parts gallery, lounge, coffee shop, retail concept and living room, the space beckons to the street,” he continued.

“It is our hope that passers-by will feel compelled to come inside to further discern what, exactly, it is, and then feel free to get comfortable and stay a while.”

The rooms include a mix of traditional hotel rooms, micro studios and studio apartments.

The clay plaster walls and wooden floors are contrasted by furnishings and textiles in shades of sage green, grey-blue and pale pink.

Shallow shelves, hanging trays and tiered tables create opportunities for occupants to display their own belongings, to make spaces feel their own.

Rooms are the top of the building benefit from the glass-block walls, while rooms in the corners are shaped by the building’s curved corners.

“We were able to design this room types to accommodate – even celebrate – those curves,” Grzywinski told Dezeen.

“We custom designed most of the furniture, so in those rooms we designed sofas that fit into the corner with a matched radius.”

Locke’s other hotels in London include Leman Locke, which is located across the street from Buckle Street Studios, Locke at Broken Wharf and Bermonds Locke, which was designed emerging studio Holloway Li.

Photography is by Nicholas Worley.

Original Post: dezeen.com

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Home & Kitchen

Easy Homemade Goulash

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This easy American Goulash recipe is full of hearty ingredients that will warm you from the inside out.

Simple ingredients like ground beef (hamburger meat), canned tomatoes, elbow macaroni, and onions are all cooked in one pot for an easy hearty meal.

It’s packed with zesty flavor and the perfect way to feed a crowd on a budget! Serve it alongside some cornbread or homemade biscuits for sopping up the sauce in the bottom of the bowl!

American Goulash is not the same thing as goulash in other parts of the world. Like many dishes that have the same name (like dumplings for example) the ingredients and preparation are different.

GROUND BEEF: Ground beef (or hamburger meat) gives this dish its base and adds lots of flavors, Italian sausage can be substituted for the beef for extra flavor.

ELBOW MACARONI: Use whatever pasta is on hand! Elbow, small shells, bowties, or ditalini all work well.

SAUCE: Goulash has a rich zesty tomato sauce! Use your favorite jarred pasta or marinara sauce combined with a can of tomatoes (and juice!). We add water to cook the pasta but you can use beef broth in place.

The sauce is seasoned with tomato paste and Italian Seasoning for an extra boost of flavor.

It’s literally as easy as 1,2,3.

Keep leftover American goulash in a covered container in the refrigerator for up to 4 days. Reheat on the stove before serving. Freeze chilled portions in zippered bags with the date labeled on the outside for up to 4 weeks. Thaw in the refrigerator before reheating.

Did your family love this American Goulash? Be sure to leave a rating and a comment below! 

Goulash is a simple skillet dinner with tomatoes, beef, and macaroni noodles in a zesty tomato sauce. It’s a perfect comfort food on a budget!

1 pound lean ground beef
1 large onion chopped
2 cloves garlic minced
2 cups marinara or tomato-based pasta sauce approx. ½ of a 26 oz jar
1 ¾ cups beef broth or water or as needed
14.5 ounces canned diced tomatoes with juices
3 tablespoons tomato paste
1 green bell pepper diced, optional
1 ½ teaspoons Italian seasoning
1 bay leaves 2 if they are small
salt & black pepper to taste
1 ¼ cup elbow macaroni noodles uncooked
½ cup cheddar or mozzarella cheese, shredded, optional

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Cook ground beef, onion and garlic over medium high heat until no pink remains. Drain any fat.

Add water, pasta sauce, diced tomatoes, tomato paste, green peppers (if using), seasonings, & bay leaves. Simmer, covered, for 15 minutes.

Add in the elbow macaroni and continue to simmer, covered, stirring occasionally, until pasta is tender (about 20 minutes).

Remove & discard bay leaves. Top with cheese if using and replace the lid. Let rest about 5 minutes or until cheese is melted.

This recipe can easily be doubled to feed a crowd (serving sizes can be adjusted in the print screen). For heartier appetites, the meal can be stretched with additional pasta (and water/broth), canned beans or chopped vegetables. (diced zucchini, sliced mushrooms, corn, or additional bell peppers). Any ground meat can be substituted for beef.  Start with the amount of broth/water as listed and add extra if needed (depending on pasta shape). The goulash will thicken as it cools and rests. Depending on the size and shape of your pan, you may need to add a little bit more liquid. Keep an eye on the dish as it cooks and add more liquid as needed. The mixture will thicken slightly as it cools. Leftovers can be stored in an airtight container in the fridge for up to 4 days.

Serving: 2cups, Calories: 217, Carbohydrates: 24g, Protein: 21g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 47mg, Sodium: 562mg, Potassium: 812mg, Fiber: 3g, Sugar: 7g, Vitamin A: 587IU, Vitamin C: 23mg, Calcium: 59mg, Iron: 4mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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Original Source: spendwithpennies.com

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Home & Kitchen

Luke McClelland Gives Georgian Apartment in Leith a Modern Update

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Scottish architect Luke McClelland has transformed a dark and ill-conceived apartment in Edinburgh‘s port area of Leith into a bright and contemporary home.

The ground floor flat, which dates back to the early 19th century, had been rented out for more than a decade before being purchased by its current owner.

The Leith apartment is defined by its use of timber (top image) and terrazzo (above)

As a result, its interiors suffered from a convoluted layout, considerable wear and tear, outdated facilities and several level changes in the floor, which sprung up as the basement of the Georgian building was converted for residential use.

“There was a lack of connectivity between the primary living spaces and a lack of light in the poorly planned kitchen,” McClelland explained. “The property also needed to be fully rewired and re-plumbed.”

The kitchen leads into a dining room with white walls and oak parquet flooring

Despite a restricted budget, McClelland found ways to brighten the apartment and improve how its living spaces are linked together.

Significant alterations were made in the kitchen, where the architect replaced the old cupboards with sleek off-the-shelf cabinets from IKEA.

A portrait by a local artist is centred between two alcoves in the lounge

The muted sage-green hue of the cabinet fronts was chosen to complement the grey terrazzo splashback, which features black, white and reddish flecks.

Natural light floods in through a reinstated window that was previously obstructed by the kitchen counter.

Oak panelling runs underneath the windows and along the chimney breast

A new doorway lined with oak offcuts from the kitchen worktops now leads into the dining area.

Like the rest of the apartment, this space is finished with white-painted walls and oak parquet flooring laid in a chevron pattern.


Read:

Architect couple turns Edinburgh apartment into modern living space

In the living room, McClelland installed oak-batten panelling beneath the window sills and across the chimney breast to replace the original surrounds, which a former tenant had torn down across the entire apartment save for the bedroom.

The lounge also accommodates a charcoal grey sofa alongside a geometric floor lamp and a few prints, including a striking portrait piece by a local artist.

The apartment’s original panelling is retained in the bedroom

The bathroom was reconfigured so that its curved wall becomes more of a focal point.

Before the renovation works, the wall was partially blocked off by a storage unit, which has now been removed.

A curved wall takes prominence in the bathroom

The walls are covered in a mixture of terracotta-coloured tiles and the same terrazzo that appears in the kitchen.

A tall mirror above the sink emphasises the loftiness of the bathroom, which is the only space in the apartment that went unaffected by the basement conversion.

Surfaces are clad with terrazzo and terracotta-coloured tiles

Elsewhere in Edinburgh, Luke McClelland has previously revamped his own home in the Comely Bank neighbourhood.

As part of the project, the architect carried out a number of changes to the floor plan, converting a disused pantry into a shower room and splitting the former living area into two bedrooms.

The photography is by ZAC and ZAC

The post Luke McClelland gives Georgian apartment in Leith a modern update appeared first on Dezeen.

Original Post: dezeen.com

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