Hi Moon Foodies, what a gorgeous start to fall it has been here in the WV mountains! Warm days, cool nights, dwindling daylight - all the perfect feels for a cozy snack and refreshing mocktail. Whether you are hosting a Halloween event or having a quiet evening, these recipes are just the addition you need.
I have given an autumn twist to a classic spinach and artichoke dip. My recipe swaps out the spinach for finely chopped roasted brussel sprouts. I’m sorry, but this just might permanently ruin the traditional version - it’s that good, trust me. Warm, cheesy, garlicky goodness and add in a green veggie.
Roasted Brussel Sprout and Artichoke Dip
(Serves 2-3)
Ingredients:
1/2 cup artichokes hearts, chopped
3/4 cup brussel sprouts, halved
3 tablespoons cream cheese, softened
1/3 cup Gruyère cheese, grated (Swiss, cheddar, low moisture mozzarella all work)
1/4 cup fresh mozzarella, cut into small pieces
1/4 cup Parmesan, freshly grated
1-2 garlic cloves, grated (depending on taste preference)
3 tablespoons mayonnaise
3 tablespoons Greek yogurt (or sour cream)
1/4 cup fresh parsley, chopped
2 sprigs thyme
1 tablespoon honey
1 tablespoon lemon juice
Kosher salt and black pepper
Olive oil
Directions:
Toss brussel sprouts in olive oil to coat—season with salt, pepper, and the leaves from 2 thyme sprigs.
Air fry at 350 - for 5-7 minutes (or until crispy). Flip halfway through cooking.
Roast on a sheet pan 400 for 10-12 minutes. Flips halfway through cooking.
They may also be cooked in a skillet, but you will lose some crispiness. Set aside to cool slightly. Once cooled, chop finely, toss with the honey and lemon juice.
Combine cooked Brussels sprouts with the remaining ingredients. Season the mixture with a generous amount of freshly cracked black pepper (ground works too). Place in a butter-coated baking dish. Bake at 300 until the cheese is bubbly and just beginning to turn golden.
Garnish with additional chopped parsley. Serve with veggies, crackers, bread, pretzels, and chips.
What more could you ask for? Ok, well, a beverage is a fair ask. No worries, I have you covered with a Spicy Orange Maple Margarita. Yes! The spicy citrus cuts through the richness of the dip, delivering the best balance. Pure maple syrup drops just the right amount of sweetness and another punch of fall flavor. I do think you will love this combination.
Spicy Orange Maple Margaritas
(for 2 drinks)
Ingredients:
6 ounces orange juice
2 ounces lime juice
3 teaspoons maple syrup (more for the rims)
1 chili pepper (Serrano, jalapeno, Fresno)
1 bottle of sparkling water ( I use Topo Chico)
Tajin, lime slices, pepper slices for garnish
Moon shots of choice ( I use a 20mg D9 and 25mg CBD)
Ice
Directions
In a shaker, add orange juice, lime juice, maple syrup, chili pepper (chopped into a few pieces), Moon Shots, and ice. Shake until frosty.
Dip the rim of two glasses into maple syrup, then roll the coated rim in Tajin.
Fill each glass with ice. Divide the shaker mixture between the two glasses. Top each glass with Topo Chico.
Garnish with lime and chili slices.
Enjoy October, eat delicious food - until next time. Peace friends.
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