TravelTalkOnline Forums People Talk Recipes Recipe for hot artichoke dip?

These go together really easy, but of course pre-made cheesecake would be quicker. The sharpness of the gorgonzola and the sweet of the apples and cranberries gives it a really interesting flavor.

I will see what my final menu ends up being, and see what kind of time I have. I do want to try those sometime, even if I can't do it for this party, as they sound scrumptious!

Italian Hoagie Dip

1/2 lb. bologna
1/2 lb. cooked ham
1/2 lb. salami
1/2 lb. American cheese
1/2 lb. Provolone cheese
2 diced tomatoes
1 head of lettuce, shredded
1 diced onion
1/4 c. light olive oil (add more if desired) with a pinch
of oregano

1 round high top Italian bread, hollowed out
2 French baguettes, sliced thin

The night before, stack meat, cheese, cheese, meat in stacks 2-3 inches high. Wrap in Saran wrap and refrigerate overnight. Dice the stacks. At the last minute, mix with lettuce, tomato and onion. Toss with olive oil/oregano. Put the mixture in the hollowed out loaf of bread to serve (or just put it in a glass bowl!) You can get the baguettes sliced at the bakery or use an electric knife to slice them.

For how long and at what temp.?

350 till toasted to your taste. Not sure exactly how long.

not always Elaine...we're in the hamptons, ny here, and if we have a good season, we get decent sized bay scallops...i wrap in bacon without a problem...yum!! pre-cook the bacon a bit ( i just nuke it a minute or two), wrap the scallops and put under broiler for a few minutes...nothing beats our bay scallops!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />

Peconic Bay Scallops (and Gardiners Bay Scallops) are the absolute sweetest you'll ever taste! YUMMMM!
too bad the season isn't for a few months from now (usually early November)!~

carol, i'm amazed that you're taking on the catering yourself. we just had an openhouse with approximately the same number of guests and with all the other planning it involved i think catering it myself would've sent me over the top.

something to consider is making a timeline, which i like to do when planning for a party; it really helps to break the recipes down by days, hours. for example, truffles are relatively simple to make although not everyone realizes it and it can be made well in advance. brownies are another simple dessert that most people love. i have a good recipe, if you're interested in dessert recipes.

The open house is at the office, so I don't need to worry about cleaning before hand, like I would at home! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Smile.gif" alt="" /> And this is a small town and I don't really know any catering companies around here that I would trust to do it, but it's going to be mostly simple stuff anyway.

Carol, I'm not a great fan of hers but Paula Dean is making a 3 cheese hot artichoke dip on her 12 noon show today. Was looking at the daily listing and thought of your party. It must be good, most of the reviews gave it a 5 (73 reviews). I'm also sure it's not low calorie! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

Oh, anything she makes is for SURE not low cal! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" /> I will look online to see if I can find the recipe.

I found the recipe and it looks delish! If you're going to watch the show, I'd be interested to see if she uses 1 cup of mayo or 2, as some of the comments to the recipe say that Paula actually uses 2 cups of mayo.

Carol, Watched the show. She used 2 cups of mayo. But I would read the reviews, most say 2 cups made the dip too greasy. The recipe calls for one cup and thats what I would use. It does sound delish! Hey, why don't you make her deep fried mac and cheese also. LOL, I added 50 points to my cholesterol just watching that one. <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />

Dear god, deep fried mac and cheese?? <img src="http://www.traveltalkonline.com/forums/images/graemlins/Sick.gif" alt="" /> I think I will go with the one cup recipe, but I will need to double the recipe a couple of times..

Carol, this dip is always a big hit:
http://www.recipe.com/mexican-seven-layer-dip/
Buy thick tortilla chips.
Ellen

Here's an idea how to present the pre-made cheesecake...Cheesecake Pops! They go fast, very popular!

Maybe someone will volunteer to help you make them...because the perks of taste testing are delicious <img src="http://www.traveltalkonline.com/forums/images/graemlins/Wink.gif" alt="" />
http://www.bakerella.com/cheesecake-pops/

and then there are the infamous fried cheesecake bites served at Mohegan Sun Casino Buffet that are delicious. <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Yikes.gif" alt="" />

OOH, those look good for sure! I got the stuff yesterday to make a trial batch of the phyllo tarts above and I had forgotten about this recipe for a chocolate covered pretzel 'cookie' that I made at Christmas. Yummy and easy to make and you can freeze them!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/circle.gif" alt="" /> So we'll see how the phyllo tarts work out and then go from there..

Those look awesome! http://www.stephanieskitchen.com/?s=peanut+butter+pretzel+bites
Definitely will try 'em. Let us know how the phyllo tarts turn out.

They are really good. Trying the phyllo tarts next week.

I mixed this up this evening, taking it in to the office tomorrow, to bake and try out on some folks, to see how it is..

Also doing this recipe tomorrow.. Will report on this also.

You know Carol, you will have to do a photo journal , complete with recipes, of the event!

Of today, or the actual party?? <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> I do intend to take pictures at the actual party, if I remember! I may be so frazzled that I forget! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Blush.gif" alt="" />

OK, the hot artichoke dip was fabulous! I took a picture of it before we dug into it, and also took a picture of the plate I served to various people around my office. The phyllo cups I thought were only good, but everyone else seemed to love them, so I guess everyone's tastes are a little different. Everyone loved everything, so it looks like I am fairly set on my menu. Eric's not here now, but will post a couple of pics after he uploads them for me.

And the picture of Paula Deen's hot artichoke dip, which was fantastic!



And a pic of the platter of appetizers which I did, which included the dip, some Barefoot Contessa style shrimp, the phyllo pastries from Orange Burst, and the chocolate cookies from Periwinkle. The pic don't really do them justice, as particularly the cookies look kinda yucky in the pic, but they were good! I will be serving some other things, but I wanted to try these recipes out on some folks before the party. Everyone loved everything!

Everything looks so good...
Carol what is the appy pictured top center in the cups? Paula Deens dip in what kind of cups?

Carol, Have you thought about making Gravlax? Extremely easy, start it a few days prior to the party, stick it in the fridge and when its done, slice thin and serve with party rye and sliced cukes. A delicious no-brainer!

The 'cups' are just Tostitos 'scoops'. I wasn't 100% happy with them, but they are really heavy, so they stand up to the dip very well.

I am not a big fan of salmon. Eric had suggested maybe buying some smoked salmon, which I don't like at all. We'll see how the rest of the menu goes, but I probably won't do it because I don't like it.

Everytime I make this someone will ask for the recipe.

1 block cream cheese, softened
1 can chicken, mix in food processor
1 package dry Ranch dressing mix.

Mix together, chill and serve with crackers.