There is nothing that I like better than some good snacks and nothing says snacks like football season. A couple of weeks ago I hosted a small gathering for the fantasy-football-draft-from-hell (the actual draft, not the people in attendance). For the occasion I made a veggie pizza and an asiago artichoke dip. Both were a hit.The veggie pizza is a recipe from my friend Sheila, while the artichoke dip is from a local restaurant. I tweaked the dip recipe a bit.
Veggie Pizza (courtesy of my friend Sheila)
2 rolls of crescent rolls
8oz cream cheese
2/3 cup mayo
1/2T powered garlic
1T dill
1T dried onion powder
Finely shredded cheddar cheese
Assorted veggies, chopped small (I use broccoli, cauliflower, yellow pepper and carrots)
Spread crescent rolls onto a baking sheet and bake at 350 degrees for 10 minutes, or until browned. Blend cream cheese, mayo and spices together and spread on top of crescent rolls. Top with cheese and veggies. Cut into slices and serve
Delafield Brewhaus Asiago Artichoke Dip (find the original recipe here)
1 pound cream cheese, room temperature
1/2 cup shredded Asiago cheese
1/2 cup shredded Parmesan cheese
2 teaspoons minced fresh garlic
1/4 teaspoon dried thyme
1 cup chopped artichoke hearts, drained (not marinated)
1/3 cup mayonnaise
Chipotle puree to taste (see note)
Ciabatta bread
Put cream cheese in large bowl. Mix in remaining ingredients. Spread in ungreased 10-inch pie tin. Cover and refrigerate 30 minutes or overnight.
To serve: Preheat oven to 400 degrees. Bake dip, uncovered, 10 to 15 minutes or until browned and bubbly. Serve hot with warmed ciabatta bread. Makes 8 appetizer servings.
Note: Chipotle puree is available at specialty food stores. When adding, start at 1/4 teaspoon, as puree is very hot.
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