Recently I have been wrestling with a time crunch.
Trying to be everything to everyone takes sooooooooooooooo much out of
you. One of my coping mechanisms is to keep a notebook with me so I can
jot down things as I think of them. One of my newer tools is going to
be NOT to stress about things as much and like today I'll scan in
my handwritten notes when necessary and save the typing time and make
it a bit more personal too.
The original recipe called for:
4 ounces cream cheese at room temperature
15.5 ounce container of french dip
15.5 ounce can artichoke hearts, drained and coarsely chopped
1/2 cup shredded Parmesan cheese
1/4 cup + 1 tablespoon scallions
1 tablespoon fresh chopped parsley
1/2 teaspoon garlic powder
1/4 teaspoon pepper
4 ounces cream cheese at room temperature
15.5 ounce container of french dip
15.5 ounce can artichoke hearts, drained and coarsely chopped
1/2 cup shredded Parmesan cheese
1/4 cup + 1 tablespoon scallions
1 tablespoon fresh chopped parsley
1/2 teaspoon garlic powder
1/4 teaspoon pepper
- Whisk cream cheese until fluffy.
- Stir in dip and artichoke hearts, cheese, 1/4 cup green onions, parsley, garlic powder and pepper.
- Refrigerate until ready to serve.
My version calls for:
4 ounces cream cheese, softened
16 ounces sour cream
KNORR French onion soup mix
1 1/2 cups artichoke hearts, drained and coarsely chopped
1/2 cup shredded Parmesan cheese
1 large bunch green onions, chopped
2 cloves garlic
1/2 teaspoon sea salt
1/4 teaspoon pepper
4 ounces cream cheese, softened
16 ounces sour cream
KNORR French onion soup mix
1 1/2 cups artichoke hearts, drained and coarsely chopped
1/2 cup shredded Parmesan cheese
1 large bunch green onions, chopped
2 cloves garlic
1/2 teaspoon sea salt
1/4 teaspoon pepper
- In a small food processor pulse artichoke hearts, garlic, green onions and Parmesan cheese until smooth.
- In a small mixing bowl blend together the sour cream, Knorr mix and cream cheese until smooth.
- Add artichoke mixture and blend well.
- Refrigerate until ready to serve.
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