Hot and Cheesy Roasted Red Pepper Dip

A couple days ago, I posted about how much I love The Pioneer Woman and her blog. IF you've followed my blog for very long at all, you are also well aware of my second most-favorite blog, How Sweet It Is. On September 1st, she wrote a post FULL of recipes she deems football-worthy. Immediately, I knew this was where I'd find my next post (my next two, actually!).

This one was a no-brainer for me. Except that I didn't follow the recipe I chose, so really I didn't try this recipe at all. Instead of the cheeses called for, which are Italian, I used cheddar, colby Jack and pepper Jack, because I thought the flavors would go better with the main dish I was serving (carnitas tacos, following post). This resulted in the dip being kinda...curdled. Not as smooth and creamy as I'd hoped. Could've been the quality of the cheese, too. Who knows?

This isn't anything to write home about. There is bacon, so that's fantastic. But bottom line: you should try it the way it's written, and then tell me how it tastes.

Hot and Cheesy Roasted Red Pepper Dip

8 oz. cream cheese, softened
4 oz. asiago cheese, freshly grated
4 oz. parmesan cheese, freshly grated
4 oz. fontina cheese, freshly grated
1 roasted red pepper, patted dry and chopped
2 slices cooked bacon, crumbled
1/4 tsp black pepper

Preheat oven to 400 degrees F. If you use red peppers from a jar (in water), pat dry with a paper towel.

In a large bowl, combine cream cheese, asiago, parmesan, 3 ounces of fontina, red peppers, bacon and pepper, and mash thoroughly with a fork. Place in an oven safe dish, then top with remaining fontina. Bake for 25 minutes, or until cheese is golden and bubbly on top.

The Best Spinach Artichoke Dip EVER

Whoa. This blog is in serious need of an update. And what I'm about to post is a "new" recipe from June. Yes, I am ashamed. But here's what happened, okay? I got super busy with a plays and stuff and blah blah blardy blar excuses excuses. So, see, I couldn't possibly have been blogging this whole time!

Anyway, back to June. The Pioneer Woman, Ree Drummond, is this amazing superwoman with an equally amazing blog of which I can't get enough. On June 11th, she posted this. I had to have it, and without a moment's hesitation, I made it. (Actually, I hesitated for 4 days, but who's counting?)

This dip is AMAZING. The "best ever" claim is right on. I know this because I made it 3 times in one month and everyone who tried it agreed. And it's not hard to do. At all. It just takes a little time. (I guess cyborg superwomen can prep all this in 5 minutes, but I could not.) I've served it with pita chips, tortilla chips, and French bread minis. Yes, yes, yes. Pretty sure you could serve it with shoe leather and still leave with an empty dish.

One of the best things about this dip is--and Linda Karber, you'll appreciate this!--is that it has NO MAYO. Yay! And don't skimp on the cayenne. The pepperjack gives the dip a good kick, but you still need the cayenne for even more heat.

Oh, I just had a GREAT idea! It's Labor Day weekend. No doubt you are hosting or attending some holiday gathering. MAKE THIS. You'll win.

The Best Spinach Artichoke Dip EVER

• 3 tbsp. butter
• 4 tbsp. garlic, minced
• 1 bag spinach
• Salt and pepper, to taste
• 2 cans artichoke hearts, rinsed and drained
• 3 tbsp. butter (additional)
• 3 tbsp. flour
• 1-1/2 cup whole milk (more if needed)
• 1 package (8 oz.) softened cream cheese
• 1/2 c. crumbled feta
• 1/2 c. grated parmesan
• 3/4 c. grated pepper Jack cheese
• 1/4 tsp. cayenne
• Extra grated pepper Jack
• Pita wedges, tortilla chips, crackers

Melt 3 tablespoons butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Crank up the heat a bit and throw in the spinach. Stir around and cook for a couple of minutes until the spinach wilts. Remove the spinach from the skillet and put it in a small strainer. Squeeze the excess juice back into the skillet. Set the spinach aside.

Throw in the artichokes and cook over medium high heat for several minutes, until liquid is cooked off and artichokes start to get a little color. Remove the artichokes.

In the same skillet or a different pot, melt 3 additional tablespoons of butter and whisk in 3 tablespoons of flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook until slightly thickened; splash in more milk if needed.

Add cream cheese, feta, Parmesan, pepper jack, and cayenne and stir until cheese are melted and sauce is smooth. Chop artichokes and spinach and add to the sauce. Stir to combine.

Pour into buttered baking dish. Top with extra grated pepper jack and bake at 375 for 15 minutes, or until cheese is melted and bubbly.

Whole Wheat Pop Tarts from Scratch!

Since my life has been occupied by play rehearsals, I have asked a very good friend of mine if I could feature a Facebook post of hers on my blog. So, please, enjoy! (Thanks, Natalie!) And I am seriously annoyted with the new Blogger because now I can't get my font size to be the same as before. Immaterial, I know. But it irks me.

Whole Wheat Pop Tarts from Scratch!

Start by making a pie crust as follows:

Whole Wheat Pie Crust

1 1/4 cup whole wheat flour
1/4 teaspoon sea salt
1/3 cup butter
4-5 Tablespoons cold water

I made this using a food processor but I'm sure you can do it by hand. Mix the wheat and salt. Cut in the butter until it resembles a crumb. Add the water until you get it to form a ball. Divide the dough into equal halves. Roll out into a square . You want it to be pretty thin but not so thin you can't peel it off the counter without tearing it. Cut off any rough edges so that it looks like a square. Cut into 6 rectangles. Place 3 rectangles on a parchment lined baking sheet.

Add your favorite filling and spread without reaching the edges of the dough. (I used jam but you could use Nutella or almost anything else. You can even make them savory like a calzone, or fill it with pesto...endless possibilities!) Put the other 3 rectangles on top of the filled ones and gently press edges with a fork to close. Repeat with the other half of the dough.

Beat 1 egg with 1 Tbs. water. Brush onto the top of the pop tarts. (Optional.) Poke holes in the top with a fork.

Bake at 375 for approx. 20 minutes or until golden brown. Promptly remove to cooling rack.

I got this idea from the book "The Homemade Pantry" By Alana Chernila.