Wednesday, November 29, 2023

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!!


  1. Both dips are fantastic, I love esp. the one with olives though. Perfect to serve with homemade bread!

  2. I would be very happy with either of these dips. They both sound and look delicious. And Angie's breads area always amazing.

  3. Both the dips look delicious. It would be a delight to eat them with pumpkin bread. I have to check Angie's recipe for the bread.