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Message
re: The very best spinach artichoke dip you’ll ever make
Posted on 1/28/15 at 1:28 pm to LouisianaLady
Posted on 1/28/15 at 1:28 pm to LouisianaLady
quote:
I would have to purchase 11 of those ingredients.
That I can understand. The herbs are not cheap if they're not something you cook with regularly. You can get some of those in small quantities at Whole Foods. Central Market in TX has a ton of seasonings you can by in the quantities you need for next to nothing. I wish more stores did that. It's so convenient.
Right now, I'd have to buy the chives/green onions,spinach and the Reisling if I didn't decide to just sub a pinot grigio in a WTH move. I happen to have everything else on hand. I keep all of those dry seasonings around. I use the tomatoes for salads and I almost always have marinated artichoke hearts for one reason or another. I keep too much on hand.
2
Posted on 1/28/15 at 1:28 pm to LouisianaLady
quote:
Just counted and I would have to purchase 11 of those ingredients.
That would be my issue. I don't mind the work, I just don't need a big grocery list for a dip.
And if number of ingredients aren't an issue, why not minced celery instead of celery salt?
(That question really is for GG).
Posted on 1/28/15 at 1:29 pm to Gris Gris
quote:
I keep too much on hand.
I need this problem!
That's why I love cooking at my mom's house. She always has everything.
Posted on 1/28/15 at 1:31 pm to LouisianaLady
RE: needing to buy herbs...every person in LA with as much as a porch or sunny sidewalk should plant some rosemary. It will live reliably for 3-5 years, depending on weather and soil conditions.
Posted on 1/28/15 at 1:32 pm to LouisianaLady
quote:
Also, I hate Riesling, so I would drain pour the remainder.
You could just substitute it with another white wine instead of being so dramatic.
Posted on 1/28/15 at 1:33 pm to Gris Gris
quote:I don't get why you're not. It's so ridiculous I thought it was a joke at first. I'd have to make a special trip for most of that, then never use it again.
I don't get that y'all are thrown by the ingredient list
Posted on 1/28/15 at 1:36 pm to Gris Gris
quote:
Right now, I'd have to buy the chives/green onions,spinach and the Reisling if I didn't decide to just sub a pinot grigio in a WTH move. I happen to have everything else on hand. I keep all of those dry seasonings around
I would think most home cooks would have the majority of those ingredients. Those are fairly common items. Maybe have to pick up 4-5 of those ingredients which is pretty normal for just about anything.
I'd also sub the reisling.
Posted on 1/28/15 at 1:37 pm to AlxTgr
quote:
I'd have to make a special trip for most of that, then never use it again.
That's a valid reason not to make it. I cook a lot, so I keep a lot on hand and it's likely I will use whatever I buy for a recipe again, though I admit that I don't worry much about that. I get your reasoning, though.
I also have fresh herbs in the yard, so I use those a lot, though I keep dry on hand, as well. I like the Litehouse herbs. They're much closer to fresh than I've seen. I keep them in the fridge.
BB, I like celery salt for certain things. I also use celery seed for certain recipes. If I can get cutting celery, that's really a great sub for dry celery seasoning. I need to plant some. You can sub those ingredients with whatever you like. The flavor might be different, but likely still good.
I thought y'all were thinking it was just hard or time consuming due to the list of ingredients. My apologies for misunderstanding.
This post was edited on 1/28/15 at 1:40 pm
Posted on 1/28/15 at 1:41 pm to Trout Bandit
quote:
You could just substitute it with another white wine instead of being so dramatic.
WTF? I offered a reason why some people mentioned the ingredient list.
It was a JOKE about the wine. JESUS CHILD.
This post was edited on 1/28/15 at 1:42 pm
Posted on 1/28/15 at 1:42 pm to AlxTgr
quote:
1 Tbsp. olive oil
1/2 red onion, chopped
1/2 sweet onion, chopped
2 Tbsp. balsamic vinegar
1/3 cup Riesling white wine SUB Pinot G
4 cloves garlic, minced
1 Tbsp. dried rosemary, crushed finely with mortar and pestle
1/2 tsp. freshly ground pepper
1 pinch red pepper flakes
1 Tbsp. dried basil
1 Tbsp. paprika
1 tsp. celery salt
1 (8-oz.) package cream cheese
1 1/2 cups Parmesan-Romano cheese
1/2 cup mayo
1 Tbsp. chopped chives (optional)
14 or 15 out of 16 are items that don't go bad quickly and used in so many things. Onions/garlic/chives are almost always on hand in my house.
Surprised you think it is such a ridiculous list.
Posted on 1/28/15 at 1:43 pm to Gris Gris
quote:
I don't get why you're not. It's so ridiculous I thought it was a joke at first. I'd have to make a special trip for most of that, then never use it again.
Seriously...if you wouldn't ever use any of it again, why are you hanging out on a food message board? Sundried tomatoes last forever--the oil packed kind, anyway. The herbs/spices will keep for up to a year, properly stored away from heat and light.
I've never understood the argument on avoiding recipes because you have to buy ingredients (besides poverty). Sure, you'll have some leftovers--but that's why you look for additional recipes using those ingredients. You keep cooking....stocking a kitchen isn't about making one recipe and then never going back into that room of your house ever again. Nothing on that ingred list is so exotic or difficult to use...you just (gasp) *make other things* using the leftovers.
Regarding the white wine: it won't make a damn bit of different which variety you use. Put some in the dip and drink the rest of the bottle. Or just skip the wine and use a little lemon juice (wine contributes brightness/acidity) instead.
Posted on 1/28/15 at 1:48 pm to hungryone
quote:
(besides poverty).
Well, I think you think I'm richer than I am
FWIW, I'd make this dip no problem if I liked spinach and artichoke dip enough. I was just offering another reason someone might think it is too many ingredients. When people said that, I assumed they meant because of how much they'd have to purchase initially.. not because the prep took too much energy.
This post was edited on 1/28/15 at 1:51 pm
Posted on 1/28/15 at 1:53 pm to LouisianaLady
Sounds like you can't take a joke CHILD.
Posted on 1/28/15 at 1:55 pm to Trout Bandit
I think we are both missing the sarcasm.. we suck.
Posted on 1/28/15 at 1:56 pm to Gris Gris
quote:
My apologies for misunderstanding.
Just don't let it happen again.
At some point, a recipe can have too many ingredients. 20 is too much. One could argue that you are masking some ingredients with others at that point.
Just my .02
Posted on 1/28/15 at 1:57 pm to colorchangintiger
Looks awesome
Posted on 1/28/15 at 1:58 pm to hungryone
quote:
Or just skip the wine and use a little lemon juice (wine contributes brightness/acidity) instead.
Even using the zest of a lemon would add brightness.
Not everyone cooks as much as we do, HO, and you probably do it more than I do. I know you bake more than I do because I don't like baking breads and the like. Just don't enjoy it.
Anyway, I don't think it's wrong to be a message board about food because you don't cook as much or you limit some of what you make. You can still get and give ideas that are worthy to some folks here. Some are here to learn to start cooking. This recipe isn't advanced. A new cook could make it easily, but I do understand that a new cook might not be ready to invest in the herbs (that's why the stores that offer small purchases are so great) and might not have an herb garden. I get that.
Posted on 1/28/15 at 2:00 pm to BayouBlitz
quote:
At some point, a recipe can have too many ingredients. 20 is too much. One could argue that you are masking some ingredients with others at that point.
That really depends on the recipe. 20 ingredients is not too much for me if I want to try the recipe. I don't decide on recipes based on the number of ingredients. I decide based on what the ingredients are and what the recipe is. We differ on that, for certain.
Posted on 1/28/15 at 2:04 pm to Gris Gris
I don't mind a lot of ingredients, but there are certain types of things I keep on hand.. and I generally look for recipes that work with that.
I cook often, and often very involved "different" dishes.. but there are absolutely recipes I look at online and exit out of because more than half the list needs to be bought. For example, I make very little Mexican food. I don't keep a lot of those things on hand, so a lot of Mexican recipes end up pricey for me.
Now.. French or Italian food.. I usually have Sauv Blanc, garlic, butter, capers, lemon, etc. on hand.
I cook often, and often very involved "different" dishes.. but there are absolutely recipes I look at online and exit out of because more than half the list needs to be bought. For example, I make very little Mexican food. I don't keep a lot of those things on hand, so a lot of Mexican recipes end up pricey for me.
Now.. French or Italian food.. I usually have Sauv Blanc, garlic, butter, capers, lemon, etc. on hand.
This post was edited on 1/28/15 at 2:06 pm
Posted on 1/28/15 at 2:08 pm to LouisianaLady
I have a tendency to buy seasonings just have them "in case". Probably not the best idea for those that aren't used often in my cooking, but it's an addiction I have and fortunately, I can handle it financially. I tend to use those things when I'm making up something for fun. I wouldn't have done that when I was in college, though. My addiction was milder then as were the finances.
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