Spinach, Artichoke and Cheese Dip, Kalamata and Goat Cheese Dip and Pumpkin Bread (gluten free)

We had a busy couple of weeks, but we enjoyed the family and the good food!!

I love to eat with dips and breads.....It is fast and fun!.....and we can have a variety of flavors....

I don't buy food in cans, but this recipe calls for artichoke in can....I bought it in glass jar...

Spinach, Artichoke and Cheese Dip

120 g parmesan cheese grated

15 g olive oil

5 cloves of garlic chopped

320 g artichoke hearts in oil chopped

170 g fresh spinach leaves washed and chopped

75 g Havarti cheese grated

75g cream cheese room temperature

60 grams whipping cream

1 tsp salt 

1/2 teaspoon oregano

1/2 teaspoon hot paprika

In a pot, heat the olive oil and add the chopped garlic. Add the artichokes and the spinach, and sautee them for 7 minutes. Add salt, oregano, and hot paprika. Let it simmer for 2-3 minutes. Add the whipping cream, along with the cheeses. Let the cheeses melt down during 4-5 minutes at low temperature. Stir it well. Serve it warm!

Kalamata and Goat Cheese Dip

2 garlic clove chopped

1 1/2 teaspoon of fresh oregano chopped

90 grams pitted Kalamata olives chopped

220 grams goat cheese, in pieces

20 grams extra virgin olive oil (extra to drizzle)

Place everything together in a jar, and combine it with a hand blender. I didn't add salt because of the olives. Serve it cold with a drizzle of olive oil. ENJOY!!

Since one of our friend is gluten-free. I made this gluten-free pumpkin bread from Angie, and it was delicious!!