Dip your marshmallows in chocolate and crushed graham cracker.
Insta-s’more.
S’more stick.
S’more bite.
S’nuff said.
(I’m officially done with s’more posts and cheesy s’more jokes. You’re welcome.)
Enjoy!
❤ Ellen
Category Archives: Snacks
Hot Spinach Artichoke Dip
Here it is! By popular demand.
Daniel can’t get enough. Guests exclaim. The bridal shower I made it for practically threatened for the recipe.
I almost hesitate to give it away. It makes people think I can cook…but it’s so easy you’ll laugh!
The reaction to this dip kind of took me by surprise. It’s really nothing fancy…but maybe that’s why it’s so great. It also brings the spinach back to spinach dip. So often these dips are mostly cream cheese with the occasional hint of green as a nod to its namesake. This one highlights the spinach and artichoke without sacrificing flavor or texture.
Everything else has some wiggle room but you definitely need at least
spinach
and artichoke hearts.
Oh, and cheese. Plenty of cheese. I don’t care what kind but make sure there’s plenty.
This bowl (made by Daniel! That talented guy.) includes mozzarella for the melty gooey effect, Parmesan for a punch of flavor, and feta because we’re obsessed.
This couldn’t be easier.
Get your onion, garlic salt and pepper situation together then:
Chop it all up, mix it all together with the creamy bits, bake, eat.
Seriously. Done. Do it.
Enjoy!
❤ Ellen
Hot Spinach Artichoke Dip
Recipe adapted from this recipe
13.75 oz jar of artichoke hears (I used the kind packed in water, not marinated), drained
Spinach [either fresh (use two 6 oz. bags, chopped) or frozen (10 oz package), thawed and squeezed]
1/2 medium onion
2 cloves garlic
1/2 cup fat free Greek yogurt
1/2 cup mayonnaise
1/3 cup (freshly grated!!) parmesan cheese
1/3 cup feta cheese
4 oz (at least) mozzarella cheese
salt and pepper to taste
**Choose whatever cheeses you want! Make sure you include mozzarella or another soft melty cheese to get that awesome texture. Also let’s be real: want more cheese? Do it. Go crazy.
1. Preheat oven to 375 degrees F
2. Finely chop the onions and garlic. A food processor makes life easier here but a knife will work just fine. Coarsely chop the artichoke hearts and combine with the onions and garlic. I like to leave nice big chunks of artichoke
3. Combine all the ingredients (including chopped veggies, yogurt, mayonnaise, salt and pepper) in a medium bowl until everything is well distributed
4. Spread evenly in an oven proof dish, grate more Parmesan cheese in a thin layer on top and bake at 375° for 20-25 minutes, or until hot, lightly browned and cheese is melted.
Serve immediately with pita chips (or any delicious scooper). You could also just eat it straight up. With a spoon. You would not be the first.
Note: This dip is just as tasty (if not tastier) reheated. You can absolutely make it the day before and warm before serving.
Filed under Appetizer, Dips, Sides, Snacks, Uncategorized
Graham Crackin’
Graham crackers are underrated.
Let me put it this way: without graham crackers we would not have s’mores. End argument.
How about some chocolate mocha graham crackers for eventual epic scratch-made s’mores!?
S’more, please!
(Ok I’m sorry. The cheesy jokes are out of control.)
((Also, don’t worry. I know the dough is soft. It tore for me, too.
Just roll it on out and try, try again.))
No one says graham crackers must be square. Go crazy! Get creative!
((Confession: I’m acting like I made my graham crackers round on purpose and only to be different. Real life? I didn’t trust myself to cut even squares. Also I had a round cookie cutter. So..you know…do what you’ve gotta do))
It’s so much fun to discover your favorite boxed snacks are way easier to make at home than you think. I’m pretty excited about this situation I’ve got going on. Up next? Marshmallows.
Let’s get crackin’!
Campin’?
Doesn’t matter….as long as we’re eating.
Enjoy!
❤ Ellen
Chocolate Mocha Graham Crackers
Recipe slightly adapted from DIY Graham Crackers
1 cup all-purpose flour (plus about a tablespoon or so until it’s STILL STICKY but manageable)
1/4 cup whole wheat flour or whole wheat flour
1/2 cup packed brown sugar
2 tablespoons cocoa powder
1 tablespoon coffee grounds
**((Fear not, purists. The cocoa powder/coffee grounds are optional and can be reduced/increased to taste))
1/2 teaspoon baking soda
1/4 teaspoon salt
3 1/2 tablespoons unsalted butter, COLD and cubed to make life easier
3 tablespoons honey
2 1/2 tablespoons whole milk
1 tablespoon vanilla extract
1. Place the dry ingredients (through salt) in a large bowl and combine thoroughly
2. Cut the cold butter into the dry ingredients with a pastry cutter, two forks, food processor or your fingers until the butter is evenly distributed and the mixture is a coarse, mealy texture.
3. Combine the rest of the ingredients in a small bowl before adding them to the flour mixture. Stir until the dough just comes together. It will be sticky…that’s ok!!
4. Wrap the dough in plastic wrap and refrigerate for a couple of hours until firm
5. When you’re ready to make your crackers, preheat the oven to 350 degrees F before turning the dough out onto a very well floured surface. You will need more flour sprinkled on the dough and your rolling pin to manage the stick factor. If your dough rips, it’s ok. Refrigerate again so that it’s firm and easier to deal with then try again. Roll the dough into an even 1/8 (ish) inch thick sheet.
6. Cut out whatever shape you want (don’t feel bound by squares!) and place them on a parchment paper-lined baking sheet, leaving about an inch between each piece.
7. Use a fork or some other pokey object to make a dot pattern on top and bake until JUST crisp and slightly browned on the edges (hard to see with the cocoa and coffee…go by feel). Check them at 10 minutes but they may take 15-17 minutes.
Filed under Cookies, Dessert, Snacks, Uncategorized
Ellen in the Kitchen 