Artichoke and Tomato Bruschetta

The heat has been insane lately in Maryland. It's almost too hot to eat anything these days! However, if you're looking for a light, tasty and fresh appetizer that will hold up in this oppressive heat this is it. I saw this post on Proud Italian Cook that included a recipe idea for Artichoke Salsa .

It sounded so good and since I love artichokes I knew it would be a hit. Plus, there is no need to warm up the oven and you don't even have to light the grill if you don't want to! Just cut up some nice French bread to serve this salsa-style artichoke mixture on. I did serve it on grilled flatbread squares, but if you can't stand the heat that extra step is not needed.
This dish is a bit labor intensive - interpreted to mean LOTS of chopping. I chopped everything by hand so it takes a while. But it's worth it. So stay cool and enjoy this yummy bruschetta!

Artichoke and Tomato Bruschetta
Adapted from Proud Italian Cook's blog

1 12 oz jar of marinated artichoke hearts, chopped
1 8 oz jar of pitted kalamata olives, chopped
2 to 3 ripe tomatoes, diced
1/2 of a red onion, finely diced
3 garlic cloves, minced
1 fresh Cubanelle or Banana pepper, diced
a handful of basil, chiffonaded
1/2 of a lemon juiced
3 tablespoons of olive oil
salt and pepper to taste
a loaf of French bread, sliced or pitas cut into triangles

After chopping and dicing your ingredients, combine them all in a bowl. Toss with the fresh squeezed lemon juice, olive oil, basil and salt and pepper. Season to taste - go easy on the salt because the olives will add salt as well as the marinated artichokes.

Grill your French bread or sliced pitas over hot coals until grill marks are formed. Serve artichoke mixture over pieces of grilled bread. Top with more basil leaves if desired.
(It also tastes great topped with a little shredded pecorino Romano cheese)

(Addictive) Cheesy Spinach & Artichoke Dip

I've heard the term "crack dip" used on various cooking blogs. I think it usually refers to the famous Buffalo Chicken Dip everyone loves. For me, almost any hot, cheesy, tangy dip is crack dip. This cheesy spinach and artichoke dip is no exception.

This classic dip has become a staple at holiday gatherings in my family. It is requested mercilessly by my younger brother every time he comes home and devoured completely by crowds whenever I serve it. It's so simple and easy to make, but so delicious too. Seriously - I feel like I should issue a warning with this dip recipe. ***BETCHA CAN'T EAT JUST ONE***.

If you use low-fat cheese and light mayonnaise you can at least cut some calories. And if you're really trying to watch the points, you could eat it with celery or carrot sticks. But since we only have it a few times a year, I usually make it with full-fat cheese (I do use light mayo though since it's the only mayo I ever buy) and serve it with baked sourdough crostini. Thankfully the holidays only come once a year!

Cheesy Spinach & Artichoke Dip

1 10oz package of frozen chopped spinach, thawed and drained of excess water
1 8 oz can of artichoke hearts, chopped or cut into quarters
1 cup mayonnaise
1 10oz block of Monterrey jack cheese, shredded
1/2 tablespoon minced garlic
juice of half a lemon
1/4 cup Parmesan cheese, grated

Preheat your oven to 350 degrees.
In a large bowl, mix all your ingredients together except for about 1/4 cup of your shredded Monterrey jack cheese. Set that aside for topping your dip after you place it in a baking dish.
Once your ingredients are well combined, transfer them to a baking dish. Sprinkle the remaining 1/4 cup of shredded cheese on the top and place in the oven, uncovered, to bake for about 30-35 minutes. You'll know it's done when the cheese starts to brown on the top and the dip is bubbling up on the sides.
Remove, let cool for about 5 minutes and serve with crackers, crostini or crudite. Be careful because this dip really holds the heat at first, so make sure you and your guests blow on it to avoid burnt tongues.
Enjoy!