Creamy Spinach Artichoke Chicken

 A recipe I made up on the fly for a church potluck inspired by spinach artichoke dip. It turned out so well that I decided to guesstimate the amounts of what I used and turn it into an actual recipe. Enjoy!

Ingredients:

1 rotisserie chicken, shredded (I like Costco’s, but any kind will do. 

        Note: Raw chicken could also be used, but the cooking time will need to be increased, and the                    chicken will have to be shredded after it is cooked.

1lb frozen spinach thawed and drained

12 oz jar of marinated artichoke hearts, roughly chopped

1 cup of chicken broth

1 8oz pack of cream cheese, cubed

1.5 cups of shredded mozzarella

Salt and pepper

Directions:

Place everything except for the mozzarella in a crockpot and cook on high for 2 hours until heated through. Stir in the mozzarella and add salt and pepper as needed to taste. Serve over rice.

Mushroom Risotto

Ingredients:

1 Cup Dried Mushrooms

1 1/2 Cups Cream

1 Tbsp Beef stock concentrate (powdered or paste work fine)

2 Cups Fresh Mushrooms, sliced (I usually use brown baby bella, but other varieties work great too!)

1 Onion, diced

3 Cloves of Garlic, minced

1/2 Stick of Butter, divided in half

2 1/2 Cups of Arborio (Risotto) Rice

5 Cups of Chicken or vegetable stock

Thyme

Salt

Parmesan or goat cheese (for serving)

Directions:

In a small sauce pan, bring to a simmer the dried mushrooms, cream and beef stock concentrate. Stir together occasionally and let reduce and thicken while you prepare the risotto. It should turn a light brown color and be able to coat the back of a spoon when it is finished.

Meanwhile, bring the chicken or vegetable stock to a boil. Melt 1/4 stick of butter in a large pan. Sautée the fresh mushrooms, onion and garlic until softened. Clear a section in the middle of the pan and melt the remaining butter. Add in the rice and cook until the rice has turned golden. Start to ladle in the hot stock to the pan with the risotto until the stock just covers it. 

Continue simmering the risotto while stirring and adding additional stock as needed until the rice is cooked through and the stock has been absorbed, about 15-20 minutes. Adjust seasonings as needed.

Once the risotto is cooked, stir in the mushroom cream. Serve with freshly grated parmesan or goat cheese.

Turkey Meatloaf

 2 lbs Ground Turkey - I like the 85%

1 envelope dry onion soup mix

3 slices of bread

1/2 cup milk

1/2 cup shredded cheese

2 eggs

1/2 cup catsup

1 teaspoon poultry seasoning

1/2 teaspoon garlic powder

1/2 teaspoon pepper

Tear up the bread into little pieces and soak in the milk. Add in onion soup mix, cheese, eggs, catsup and seasonings. Mix to combine. Add in turkey and mix until incorporated. Form into loaf shape in 9x13 pan. Bake at 375 for 1 hour. Let cool 5 minutes before slicing and eating!

You can also coat with catsup or BBQ sauce if you like it glazed. 

Alain Ducasse's Gougères

 From Food & Wine

They are delicious little French cheese puffs!

Ingredients : 

1/2 cup water

1/2 cup milk

1 stick (4 ounces) unsalted butter, cut into tablespoons

Large pinch of coarse salt

1 cup all-purpose flour

4 large eggs

3 1/2 ounces shredded Gruyère cheese (1 cup), plus more for sprinkling

Freshly ground black pepper

Freshly grated nutmeg

Directions:

Preheat the oven to 400°F. Line two baking sheets with parchment paper. In a medium saucepan, combine the water, milk, butter, and salt; bring to a boil. Add the flour and stir it in with a wooden spoon until a smooth dough forms; stir over low heat until it dries out and pulls away from the side of the pan, about 2 minutes. Scrape the dough into a bowl; let cool for 1 minute. Beat the eggs into the dough, one at a time, beating thoroughly between each one. Add the cheese and a pinch each of pepper and nutmeg.

Transfer the dough to a pastry bag fitted with a 1/2-inch round tip and pipe tablespoon-size mounds onto the baking sheets, 2 inches apart. Sprinkle with cheese and bake for 22 minutes, or until puffed and golden brown. Serve hot, or let cool and refrigerate or freeze. Reheat in a 350°F oven until piping hot.

Note: When making the choux pastry, be sure that each egg is fully incorporated into the batter before adding the next. Don't worry if the batter separates and looks curdled at first. Keep beating, and it will come together nicely.

Spanish Croquetas

Based on the recipe from Leslie Zubeldia's Spanish Cookbook

Ingredients:

2 Tbsp oil

3 Tbsp of butter

3 or 4 Tbsp of flour

3 cups of milk

Filling of choice (chopped)

    Hard-boiled eggs

    Jamon serrano

    Chorizo

    Shredded chicken

    Sauteed mushrooms

    Shrimp (cooked)

    White fish (cooked)

2 eggs

Breadcrumbs

Salt

Oregano

Paprika

Garlic Powder

1 quart of oil (for frying)

Directions:

In a pot, melt the oil and butter together. Add in the flour gradually and mix in with a wooden spoon. Slowly add in the milk little by little, bringing to a boil to thicken the bechamel. The resulting bechamel should be VERY thick. This can take awhile, depending on your stove and other factors, it can take over 45 minutes. Mix in your choice of filling and cool prior to putting in the fridge. Let set for at least two hours, but ideally overnight. 

With two spoons, take the chilled filling and form them into rounds, roughly the size of a medium egg. Finish the formation with your hands. In a shallow bowl, mix the eggs together. In a separate bowl, mix together the breadcrumbs and spices. Roll the formed croquetas in the breadcrumbs, then the egg, and again in the breadcrumbs, making sure they are fully covered on all sides (the first breading is optional and can be bypassed if desired). If you have prepared the croquetas in advance, cover with a damp clean towel to prevent them from drying out. 

For deep frying; In a large pot, heat the oil until hot (you can test this with a small morsel). Fry in batches until golden brown. Serve immediately while warm and top with parsley.

For pan frying: In a large pan, heat a layer of oil until hot (you can test this with a small morsel). Fry in batches until golden brown, turning to ensure both sides are cooked. Serve immediately while warm and top with parsley.

Original Recipe:

Creamy Mediterranean Tomato White Bean Skillet with Flatbread

Inspired by @nourishing.amy and flatbread recipe from Inspired Taste 

Ingredients:

1 eggplant, cubed

1 red onion, diced

1 cup cherry tomatoes, sliced in half lengthwise

3 cloves of garlic, sliced

Salt

Thyme

1 can white beans

1 can coconut milk

1/2 tube of tomato paste

1 jar red pesto

2 Tbsp balsamic vinegar

2-3 cups spinach

Pine nuts (for topping)

For the flatbread:

2 cups (260g) all-purpose flour

1 ½ teaspoons baking powder

1 teaspoon fine sea salt

2 tablespoons olive oil

1 teaspoon pure maple syrup or sugar

3/4 cup (175ml) cold water

Vegetable oil for cooking

Directions:

Sautée the eggplant and onion over medium heat in some oil until softened. Add in the tomatoes and garlic and cook for a couple minutes. Season with salt and thyme. Add in the rest of the ingredients, except for the spinach and pine nuts. Bring to a simmer and let it cook for about 10 minutes. Mix in the spinach and remove from the heat. Top with pine nuts and enjoy with flatbread.

For the flatbread: 

In a large bowl, whisk the flour, baking powder, and salt together until well blended. Make a well in the middle of the flour mixture, and then add olive oil, maple syrup, and most of the water (saving a few tablespoons to add later as necessary). Switch to a rubber spatula or spoon and stir the wet ingredients into the flour mixture. If the dough seems dry, add the remaining water. When the dough comes together, transfer to a floured work surface and knead 5 to 10 times until smooth. Cover with a clean dish cloth and leave for 10 minutes.

Divide the dough into six equal pieces. Dust each piece in flour and roll into a disc that’s between 1/8-inch and 1/4-inch thick. (Rolling thinner will make thinner bread that’s less soft in the middle. Rolling thicker will make thicker, fluffier bread. Add one to two tablespoons of oil to a skillet placed over medium heat. When the oil looks shimmery, add a flatbread (or more if they fit), and cook until golden brown on one side, flip and cook until golden brown on the second side, 1 to 2 minutes on each side. Transfer cooked flatbread to a plate, cover with a clean dish towel to keep warm, and then continue with the remaining flatbreads. If the skillet looks dry, add a little more oil before continuing.

Mediterranean Chicken

Inspired by Delaney Vetter's recipe on Delish

Ingredients:

Salt

Freshly ground pepper

Thyme

Dill

Paprika

4 boneless, skinless chicken breasts or skin-on bone-in thighs

1/4 cup chopped oil-packed sun-dried tomatoes, plus 4 tbsp. tomato oil, divided

2 red onions, halved, thinly sliced

2 red peppers, thinly sliced

1 clove garlic, finely chopped

1/2 cup pitted kalamata olives, sliced

2 cups low-sodium chicken broth

Juice of 1 lemon, divided 

1/4 cup fresh green herbs (such as oregano, chives, and/or thyme), chopped

Drained capers and feta (for topping)

Directions:

Season the chicken with the spices. In a large pot over medium heat, heat 2 tablespoons tomato oil until shimmering. Cook chicken, turning occasionally, until golden brown on both sides, 2 to 3 minutes. Transfer to a plate. In same skillet over medium heat, heat remaining 2 tablespoons tomato oil. Cook onion, stirring occasionally and adding 1 to 2 tablespoons water if onions are getting too dark, until softened and beginning to caramelize, about 12 minutes. Add in the peppers, sun-dried tomatoes and garlic. Cook, stirring, until peppers begin to soften, about 5 minutes. Add broth and half of the lemon juice. Bring to a simmer over medium heat and cook, stirring frequently, until thickened enough to coat the back of a spoon, about 10 minutes. Reduce to medium-low and return chicken to skillet. Cover and cook, undisturbed, until chicken is cooked through, 7 to 8 minutes. Remove from heat. Squeeze remaining lemon juice over. Top with herbs, capers, and feta. Serve with couscous.

Feta Spring Flatbreads

From Myriad Recipes

 

For the Flatbreads

1 2/3 cups flour

1 1/2 tsp baking powder

1 cup Greek yogurt

For the Filling

1/2 cup feta, crushed

2 Tbsp cream cheese

Handful of mint leaves, finely chopped

1/2 cup frozen spinach thawed and chopped, with any excess water squeezed out.

2 garlic cloves, minced

1 teaspoon black pepper

 

Directions:

In a large bowl, add in your flatbread ingredients. Mix until combined and then knead for 5 minutes until you have a bouncy soft dough. Add more flour if the dough is too sticky. Cover with cling film and set aside while you make your filling. 

Place all of your filling ingredients into a bowl and combine thoroughly (make sure all the water is strained out of the spinach before adding it to your mixture). Set aside. Once your dough has rested, knead it again for 30 seconds and then slice into 4 equal-sized pieces. Take one dough ball and lightly flatten with your fingers until its around ¾ inch thick. Place a large scoop of the filling into the centre of the dough and then bring in all the corners of the dough into the centre, around the feta mixture, and seal the parcel. Turn the parcel over face down and flatten out the dough with your fingers until the flatbread is around ½ inch thick. Set aside with a sprinkle of flour and repeat for the other flatbreads. 

Place a non-stick dry pan on medium to high heat. Gently place your flatbreads into the pan and fry for 3-5 minutes on each side. Keep an eye on them. Flip them over when they are golden-brown. Serve while they're warm and enjoy!

Elote Corn Soup

Inspired by elote street corn, this is its soup form!

Ingredients:

1 onion, diced

Butter

8 cups of chicken broth

3 cans of sweet corn

2 cans of white beans

Chili powder

Salt

1 cup sour cream

1 rotisserie chicken, shredded

1 can of creamed corn

3 limes, juiced

Queso fresco, cotija cheese, or feta (for topping)

Cilantro (for topping)

Directions:

Sautée an onion, add in chicken broth, 2 cans of corn and 2 cans of white beans. Bring to a simmer. Char another can of corn w/ chili powder and salt in the oven on broil (or using another pan over high heat, we’re just currently limited to 1.5 burners…) Immersion blend the soup, add in the charred corn, some more chili  powder, sour cream, shredded cooked chicken (Costco chicken, we miss you ) 1 can of creamed corn, and the juice of 3 limes. Top with queso fresco, cotija, or feta cheese + cilantro + more chili powder

Biscoff-Stuffed Snickerdoodles

 Ingredients

1 jar Biscoff cookie buter

3 cups flour

1 cup cake flour

1/2 tsp baking soda

1 tsp salt

2 tsp cinnamon

2 sticks (1 cup) butter, softened to room temp

1/2 pack (4 oz) cream cheese, softened to room temp

 1 cup + 2 Tbsp brown sugar

1/2 cup sugar

2 large eggs

2 tsp vanilla

Cinnamon sugar, for coating

Directions

Place a silpat or parchment paper on a small cookie sheet or plate. Using a small cookie scoop or 2 spoons, scoop the Biscoff onto the sheet. Place in the freezer for at least 1 hour. Preheat the oven to 350°F. In a medium bowl, whisk together the flours, baking soda, salt, and cinnamon. In a separate bowl, beat the butter, cream cheese and sugars until lightened, about 2 minutes on a hand mixer at medium speed. Add in the eggs and vanilla, stir until combined. Gradually pour in the flour mixture and mix until smooth. Scoop with a large cookie scoop or 1/4 cup measure. Split the dough in half and flatten both pieces. Add the frozen Biscoff to the center of one and pinch the other piece of dough on top. Gently roll the edges to smooth them out. This will result in a fat disc shape. Carefully roll in cinnamon sugar and place on a parchment or silpat-lined baking sheet. Let set in the fridge for 10-20 minutes and bake for about 10 minutes. Removed from the oven and cool on a rack but devour while the Biscoff is still melted.

Chia Pudding

 Ingredients:

2 Tbsp chia seeds

1/2 cup milk

Splash of Vanilla

Some maple syrup

Directions:

Put all ingredients into a jar, tighten the screw-top lid and shake shake shake. Set for an hour or so and shake shake shake. Set for a couple more hours or overnight and enjoy.

Feel free to add other mix-ins such as Nutella, jam, cocoa, caramel, chocolate chips, or almond extract

Sous Vide Roast Beef

 Ingredients:

3 lbs Bottom Round Roast (large cut with low fat content)

Salt and pepper

4 cloves of garlic, minced

2 tsp Montreal steak seasoning

1/4 cup soy sauce

1/4 cup Worcestershire sauce

Directions:

Salt and pepper the roast. Sear in a pan on high heat with a neutral oil. Place in a large plastic bag with the rest of the ingredients, seal the plastic bag while it is underwater (homemade vacuum!). Cook via sous vide at 135°F for 10 hours. Once it is cooked through, let rest and prepare a sauce using a roux or cornstarch slurry for thickening the juices that have resulted from the cooking. Slice against the grain and serve with mashed potatoes and roasted veggies. Enjoy!

Copycat BYU Mint Brownies

From the Fall 2003 issue of the Y magazine

Ingredients:

1 cup margarine

1/2 cup cocoa

2 Tbsp. honey

4 eggs

2 cup sugar

1 3/4 cups flour

1/2 Tbsp. baking powder

1/2 tsp. salt

1 cup chopped walnuts (optional)

12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting.)

Mint Icing

5 Tbsp. margarine

dash of salt

3 Tbsp. milk

1 Tbsp. light corn syrup

2 1/3 c. powdered sugar

1/2 tsp. mint extract

1-2 drops green food coloring

Directions :

Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

Crispy Waffles

Seriously - the crispiest waffles I've ever made!

From Food.com

Ingredients:

1 1⁄3 cups flour

4 teaspoons baking powder

1⁄2 teaspoon salt

2 tablespoons sugar

2 eggs, separated

1⁄2 cup butter, melted

1 3⁄4 cups milk

Directions:

In a large mixing bowl, whisk together all dry ingredients. Separate the eggs, adding the yolks to the dry ingredient mixture, and placing the whites in a small mixing bowl. Beat whites until moderately stiff; set aside. Add milk and melted butter to dry ingredient mixture and blend. Fold stiff egg whites into mixture. Ladle mixture into hot waffle iron and bake until golden brown.

Date Squares

 From RicardoCuisine.com

Ingredients:

2 1/2 cups (425 g) Medjool dates or dried dates, pitted and chopped (lightly packed)

1 cup (250 ml) water

2 tbsp (30 ml) lemon juice

2 tbsp brown sugar

1/2 tsp baking soda

1 3/4 cups (175 g) quick-cooking oats

1 cup (150 g) unbleached all-purpose flour

3/4 cup (160 g) brown sugar

1/4 tsp baking powder

3/4 cup (170 g) semi-salted butter, softened

Directions:

With the rack in the middle position, preheat the oven to 350 °F (180 °C). Line a 20-cm (8-inch) square baking dish with a strip of parchment paper, letting it hang over both sides. Butter the other two sides.

Filling

In a pot, bring the dates, water, lemon juice, and brown sugar to a boil. Add the baking soda and simmer for 5 minutes, stirring constantly with a wooden spoon, or until the dates have fallen apart. Let cool.

Crisp

In a bowl, combine the oats, flour, brown sugar, and baking powder. Add the butter and stir to combine.

Spread half the crisp in the baking dish and press firmly. Layer with the date mixture. Cover with the remaining crisp and press lightly. Bake for 55 minutes or until the crisp is golden brown. Let cool on a wire rack for 4 hours. Unmould and cut into 16 squares.

Savory Palmiers

Ingredients:

2 sheets of puff pastry, thawed from the freezer

1 small jar of green pesto (or homemade)

1 small jar of sun-dried tomatoes

1 small wedge of parmesan cheese

Directions:

Preheat the oven to 425°F. Drain the oil from the sun-dried tomatoes. This oil can be discarded or used as a base for a vinaigrette. Finely chop the tomatoes. Unroll 1 sheet of puff pastry, with the long edge closest to you. Spread the tomatoes evenly across it. Grate some parmesan over the tomatoes. Tightly roll the two long edges of the pastry until they meet in the middle. This will give you a long "log". Cut the log into 1/2 inch pieces. Place the cut side on the surface of a parchment or silipat lined baking sheet. Flatten the swirls gently. Repeat for the second puff pastry sheet, but instead spreading pesto onto the pastry in the place of the chopped tomatoes. Grate more parmesan on top of all the palmiers prior to baking. Bake 10-15 minutes or until crisp and golden-brown. These work great as Christmas party appetizers since they are red and green!

Sausage and White Bean Veggie Skillet

I mostly just threw this together one night based on what I had, but it turned out excellent!

Ingredients:

1 lb ground sausage

1 onion, diced

1 large zucchini, quartered and sliced

Other additional veggies (of your choosing)

Salt

1 can crushed tomatoes

2 cans of white beans (drained)

2 lemons, juiced

Smoked paprika

1/2 Tbsp Chicken or beef base

Parsley

Parmesan

Cook the ground sausage in a skillet over medium high heat. Once browned, remove from pan. In the remaining grease, sautée zucchini, onion, and other veggies of your choosing until tender. Season to taste with salt. Add in the crushed tomatoes, white beans, lemon juice, smoked paprika, the reserved sausage, and the base seasoning. Cook until simmering. Stir in some chopped parsley and shredded parmesan. Top with extra parm and parsley and enjoy! 

Southwestern Grilled Sweet Potato Salad

From Two Peas & Their Pod

Ingredients

4 medium sweet potatoes, peeled and cut into 3/4 inch slices

1 Tbsp olive oil

1 ear of corn, husked

15 oz can of black beans, drained and rinsed

1 red pepper, diced

2 green onions, chopped

1/2 cup chopped cilantro

2 avocados, pitted and diced

Juice of 2 limes

Directions

In a large bowl, toss the sweet potato slices with oil. Season with salt and pepper. Place the sweet potatoes on a grill over medium heat. Cook until tender, about 8-10 minutes on each side. When the sweet potatoes are close to being done, place the corn on the grill and cook 3-4 minutes, rotating so that the kernels are charred on all sides. Alternatively, these can be roasted in the oven at 425°F for around 30 minutes for cubed potatoes and 10-15 minutes for the corn. Let the sweet potatoes and corn cool to room temperature. Cut the sweet potatoes into cubes and place in a large bowl. Remove the kernels from the cob and add to the bowl. Stir in the remaining ingredients until well combined. Season with salt and pepper, as needed, and serve.

Crème Brûlée

 From The Kitchn

Ingredients:

6 large egg yolks

1 vanilla bean or 1 teaspoon vanilla extract

1 cup powdered sugar

3 cups heavy cream

1/2 cup granulated sugar

Directions:

Heat the oven to 300°F and bring water to a boil. Heat the oven to 300°F. Meanwhile, bring about 3 cups of water to a boil on the stovetop or in an electric kettle. Place 6 (6-ounce) ramekins in a roasting pan or metal 9x13-inch baking pan.

Make the crème brûlée custard mixture. Place the egg yolks in a medium bowl. If you are using a vanilla bean, split it lengthwise with a knife and scrape out its seeds into the bowl. Whisk the egg yolks to break them up. Add the powdered sugar and a pinch of salt, and whisk until uniform. Add a drizzle of the cream and whisk it into the egg yolk mixture to lighten it, then add the rest of the cream and whisk.

Strain the crème brûlée custard mixture into a spouted container. Pour the mixture through a fine-mesh strainer into a pitcher or liquid measuring cup — this will make filling the custard cups easier. If using vanilla extract instead of a vanilla bean, add it now, to the strained custard.

Divide the custard between the baking cups. Pour the custard into the prepared ramekins. Fill the ramekins as close to the edge as you can; you do not want a lot of empty space between the surface of the custard and the top rim of the ramekin.

Add the boiling water to the baking pan. Place the baking dish on the rack in the preheated oven, and pour the boiling water into the baking dish around the ramekins, being careful not to let any water splash into the ramekins.

Bake the crème brûlée for 45 to 60 minutes. The depth of the ramekins will determine how long it takes for the custards to bake. When using very shallow dishes, with the custard less than 1 inch deep, bake for about 30 minutes. When the dishes are narrower and taller, with the custard about 2 inches deep, bake for at least 50 minutes, and up to 60.

Remove the crème brûlées from the water bath and chill. Use tongs to remove the crème brûlées from the water bath to a rimmed baking sheet. Let them cool for about 5 minutes, then refrigerate for at least 30 minutes or until ready to serve.

Prepare the crème brûlées for brûlée. When ready to make the sugar crust, take the ramekins out of the refrigerator. Gently dab the tops with paper towels to remove any moisture or condensation. Even sprinkle the tops with a fine layer of granulated sugar The key here is for the sugar layer to be of even thickness. Shake the ramekins back and forth to distribute the sugar evenly. Tap out any excess sugar; you should be able to almost see the custard through the thin layer of sugar.

Brûlée the crème brûlées with the broiler. Arrange a rack in the oven in the highest position. Place the ramekins on the rack and turn on the broiler. Broil for 5 to 10 minutes, rotating them frequently so that they broil evenly. Take them out when they are golden brown and bubbling.

Refrigerate the crème brûlées again or serve warm. It is traditional for crème brûlées to be served cold. If you like it cold, place the ramekins back in the refrigerator. They can be refrigerated for about 30 to 45 minutes before serving (no longer, otherwise the sugar crust may begin to soften). If, however, you like them lukewarm in the center, as I do, you may serve them after the sugar has set (about 5 minutes).

Fondue

Ingredients:

1-1.5 cups Chicken broth

1 Tbsp Vinegar or acid (I use apple Cider)

2-3 Tbsp Cornstarch

1.5-2 cups Melting cheeses (I've used a combo of mozzarella and brie (with rind removed), Colby is good; Gruyere, Emmental, Beaufort, and Comté are traditionally used, but more expensive)

1/4-1/2 cup Sautéed minced mushrooms (optional)

Directions:

If using the mushrooms, sautée those first with salt and pepper in some olive oil. Once tender, add chicken broth and a splash of your acid. Bring to a boil. Cut your cheese into small pieces and toss in cornstarch. Add cheese to the broth and vigorously mix until the cheese has thoroughly melted. As an extra step, you can scoop the fondue into a shallow, oven safe dish, top with a thin layer of shredded cheese, and broil for 5 min. 

Yummy things to dip!

Broccoli
Carrots
Green Beans
Potatoes
Bread (sourdough :))
Salami
Italian Sausage
Kielbasa
Ham
Apples
Pears