Nordstrom’s Baked Artichoke Dip and A New Gadget
Around here, we have a standard Hot Artichoke Dip that we make often. It’s always a hit at parties. Most of all, I love that recipe because it’s the only recipe that I’ve fully trained my husband to make. He can make it independently and it actually turns out better when he makes it than when I do.
But there’s always room for improvement and diversity in our repertoire. Hence, during last weekend’s Charger game, I tried a recipe from my brand new Nordstrom Entertaining at Home Cookbook. It won rave reviews from my husband, as well as his brother and dad.
And I got the chance to use a new gadget that I bought during a cooking class at Voila! a couple weeks ago. It’s a cheese grater. My instructor, Nadia, says it’s the best way to grate Parmesan and also to chop nuts. Here it is:
This device may take some getting used to. It requires a good amount of hand strength which is a stretch for me since I’m a big wimpy weakling. So the verdict is still out on this gadget. It may become indispensible or it may become the latest unused lump of plastic in my cupboards. We’ll see… Anyone else have one of these devices?
Baked Artichoke Dip
From the Nordstrom Entertaining at Home Cookbook
Serves 12 to 14
1 cup mayonnaise
3/4 cup sour cream
2 cups (8 ounces) freshly grated parmesan cheese, preferably Parmigiano-Reggiano
3 T cider vinegar
2 T chopped fresh basil
2 cloves garlic, minced
1 t kosher salt
1 t freshly ground black pepper
2 cans (13.5 ounces each) artichoke hearts, drained and coarsely chopped
1 red bell pepper, roasted, peeled, seeded, and chopped
1 can (7 ounces) diced green chiles, drained
Preheat oven to 350.
In a bowl, combine the mayo, sour cream , 1 1/2 cups of the Parmesan cheese, the vinegar, basil, garlic, salt, and pepper. Stir until well combined. Using a rubber spatula, gently fold in the artichokes, bell peppers, and chiles. Transfer to a decorative baking dish and, using the spatula, smooth the surface. Scatter the remaining 1/2 cup of Parmesan cheese evenly over the top.
Bake, uncovered, until lightly browned and gently bubbling around the edges, about 45 minutes. Remove from the oven and let cool for 5 minutes before serving directly from the dish.
I do, but I rarely use it. It’s a little hard to turn! I swear by my long microplane grater. It turns a block of parmesan into a fluffy cloud of cheese in minutes. I also use it to zest citrus and break down garlic and ginger.
Comment by Candice — November 29, 2005 @ 9:55 am
Ugghh that dip looks SO good. I haven’t made it in years..mmm.
Candice - For the life of me I can’t find a microplane to buy ANYWHERE! it’s driving me nuts!
Comment by Alicat — November 29, 2005 @ 1:00 pm
Alicat - This site has a lot of Microplane stuff. I like the long, thin grater. http://www.discountcooking.com/brands/39/1/Microplane.html
Comment by Candice — November 29, 2005 @ 1:09 pm
I received a Zyliss cheese grater for a wedding gift and had it for years and years and it was effortless to turn …. maybe they’ve changed the design? Most people swear by their Zyliss’s!
Comment by Rorie — November 29, 2005 @ 2:04 pm
I have one, too. Actually I have a whole drawer full of cheese graters that I have tried and rejected over the years. The Zyliss grates the cheese pretty well, but I find it a little awkward to use. It’s hard to both hold the clamp down tight (at one angle) and turn the crank with the other hand (at a different angle) at the same time. Sort of like patting your head and rubbing your tummy at the same time.
I don’t like taking apart and cleaning all the parts either. Sure, it’s only 3 parts, but I prefer simple things.
Comment by Angie — November 29, 2005 @ 3:48 pm
That dip looks amazing! I’d also love to get my hands on the recipe for CPK’s version - it’s amazing too.
Comment by Georgia — November 29, 2005 @ 4:43 pm
Alicat–I was at a woodworking store with hubby and they carried the microplanes…same brand and everything…so if all else fails…
Comment by LisaSD — November 29, 2005 @ 5:14 pm
Love my Zyliss. I have pretty big hands, though, so it’s not awkward.
Please know that it doesn’t need to have the hole pointing downwards or sideways when you use it. If you hold it a little higher (maybe up in front of you off to the left if you’re right handed), with the handle on the bottom… you might have better leverage to turn the crank. Just dump out the chamber when it fills.
Comment by eryk — November 29, 2005 @ 5:48 pm
I know my French future father-in-law has one of those cheese graters. Don’t know much about the make and the age but I thought it was the best thing ever when I visited France a year and a half ago!!
Comment by Nerissa — November 30, 2005 @ 6:50 am
Thanks Candice and Lisa!!
Comment by Alicat — November 30, 2005 @ 2:19 pm
I used to have one of these, but now I use a microplane. I think it was the cleaning issue that I hated so much, and I used to make my husband crank it for me.
Comment by crystal — November 30, 2005 @ 4:24 pm
I have one of those, I like it but I find it hurts my hand too…mostly the part where you have to push to keep pressure on the cheese so it touches the grater. But I am also wimpy.
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