amy’s appetizers

In addition to editing a cookbook many years ago, Amy is one great cook herself! Here are two of her favorite appetizers to make:

Asiago Cheese Dip and Beer Bread

Beer Bread

3 cups self-rising flour
1/2 cup sugar
12 oz beer (Newcastle works well)
1-2 tbsp melted butter (I used 1)

Butter or oil a regular sized loaf pan or two mini loaf pans. Mix first three ingredients and put the batter into the loaf pan(s) (batter is sticky!). Bake at 375 for 50 minutes (or 375 for 35-38 minutes for small loaf pans). Brush melted butter over top of bread and bake for 3 more minutes.

Asiago Cheese Dip

1 cup Asiago cheese, grated
1 large handful baby Portobella mushrooms, chopped
1/4 cup scallions (or a scallion and a small handful of fresh chives)

2 garlic cloves, minced
4-6 tbsp sun-dried tomatoes, chopped (or just half a jar)
1 cup sour cream (reduced fat is fine)
1 cup mayonnaise (light is fine)

Combine all ingredients. Place mixture into an oven-proof crock and bake at 350 for 30 minutes (it took 45 for our deep ramekin) or until dip is bubbling and golden brown. Serve with beer bread and crackers.

The Artichoke Dip (Concierge Mom note: this was the appetizer I made for my husband’s uncle and he said he could eat it until he threw up! Now is that an endorsement or what?)

Preparation time: 45 minutes

Servings: 15

8 ounces cream cheese, room temperature

12 ounces shredded mozzarella

1/2 cup mayonnaise

1/2 cup sour cream

1 cup grated parmesan cheese

1 onion, finely chopped OR 4 scallions with tops, chopped

2-3 cloves of garlic, minced

1 large jar marinated artichoke hearts, drained well

1. Preheat oven to 350 degrees.

2. Mix all ingredients in a large bowl.

3. Spoon into a soufflé dish or other baking dish.

4. Bake 30-45 minutes, until bubbly and light brown on top.

Note: If you can’t find marinated artichoke hearts, add a little basil, oregano, parsley, and olive oil to plain canned or bottled artichoke hearts.

Suggested accompaniment: Triscuits or tortilla chips