Hot Artichoke and Spinach Dip

Whip this up and you'll be a rockstar, at least to those you serve this to.
1 5-oz bag fresh baby spinach leaves
1 15-oz can artichoke hearts, drained
2 green onions, chopped

1 8-oz brick cream cheese
1/4 cup good real mayonnaise
1 tsp Worcestershire sauce
1 tsp favorite hot sauce, or to taste
4 oz monterrey jack (or pepper jack) cheese, grated
1/2 cup grated parmesan cheese

Preheat oven to 375F. Sauté the spinach leaves in a dash of olive oil until completely wilted. Press in a colander to remove any excess water. Add spinach to a food processor. Add the artichoke hearts and green onion and pulse a few times to chop.

Add remaining ingredients and pulse just to mix well. Turn dip into a shallow baking dish (or multiple smaller ramekins) and bake until browned and bubbly, about 15-20 minutes.

Serve with favorite chips, crackers or veggies.

Cheesy Chorizo Caramelized Onion Dip

This is easy to prepare in advance and keep in a warm oven until your guests (or ravaged sports horde) arrive.  You can use the what meltable cheese you love, or mixes thereof. Flavor with cumin or coriander or chili powder or nothing (as here).  When you can afford the calories, you sportiffs - go for it!
1/2 sweet onion, finely diced, about 1/2 cup
3-inches cooked chorizo, (or andouille) sausage, finely diced
1/2 fresh red chili (or jalapeño) pepper, diced
2 cloves garlic, minced
2 green onions, sliced

1/2 lb cheese, grated (I used half smoked Gouda, half Fontina)
1/4 good real mayonnaise

Preheat oven to 375F. Heat a dash of olive oil in a skillet. Add the onions and cook for about 12-15 minutes over medium heat, gently turning the onions brown to caramelize. Keep heat on medium so as not to over brown (or burn) the edges. Halfway through, add the chorizo. When the onions have turned golden, add the pepper, garlic and half the green onions. Cook another 2-3 minutes.

Toss cheese into a mixing bowl and stir in the cooked onion mixture.

Add the mayonnaise and transfer to a baking dish.

Garnish with the remaining green onions.

Pop dip into oven and bake for about 20 minutes, or until browned and bubbly. Finish under the broiler (optional), watching carefully, if you want an extra browned effect.

Serve with favorite chips or crackers.

Gorgonzola Dip

Grilled wings, here we come.

OK, or maybe just celery, baby carrots, broccoli, match-sticked fennel, orange pepper, snap peas or, look, just Fritos, for goodness sake!  This is fantastic all around.
3 cloves garlic, peeled
1 large green onion, coarsely chopped
4 oz blue cheese Gorgonzola, chopped
1/2 cup Greek yogurt
1/4 cup sour cream
1 Tbsp prepared horseradish
1/2 tsp Kosher salt

Place garlic and onion in a small food processor and pulse to mince. Add remaining ingredients and process until mixed well but still a bit chunky.

Makes about 1 cup dip.

Cook's Note:  Really, seriously, I just love Fritos with this dip!

Edamame Hummus

Why don't we make hummus more often?  A question we would often ask at our son's bike races.  We needed fast, fast food, full of energy and enough substance to sustain you.  It takes just minutes to make, it travels well, and you can prepare so many varieties, you'll never get tired of the same old thing.

To be precise, hummus is really the term for a chick pea and sesame butter (tahini) purée originating in the Middle East.  But you can assemble the same basic preparation with most any bean, including edamame.  You can also vary the tahini with other butters such as peanut or almond.  Be inventive and don't be left empty-handed in times of fast-food need!
12 oz frozen shelled edamame
2 cloves garlic
3 Tbsp peanut butter
Juice of 1 lime
2-3 Tbsp soy or almond milk, or water
1/2 tsp cumin
1/4 tsp ground coriander
1/8 tsp cayenne pepper
Palmful cilantro leaves
1/2 tsp salt

Boil the edamame in a few cups of water for 5 minutes. Drain and immerse in cold water to cool. Drain well.  Place the garlic in a food processor and pulse to mince well.

Add the remaining ingredients and processes until very smooth, scraping down the sides of the bowl from time to time. Add more water as needed to form the consistency you like.

Tip into serving bowl and serve with your favorite dippers.

Makes about 2 cups.

Guacamole Rustica

Thank God it's Friday!  Make some guacamole. Relax.
2 ripe avocados, peeled, seeded and cubed
2 fresh ripe tomatoes, cubed
2 cloves garlic, minced
palmful cilantro, chopped
1/2 to 1 jalapeño, chopped, according to taste
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp salt
juice of 1 lime

Tip everything in a bowl. Fold together gently and allow to sit for 20 minutes to meld flavors.

Serve with tortilla chips, or your favorite dipping device.  Serves 4 weary warriors as a quick pick-me-up on a Friday night.

Fresh Salsa with Mint

With peppers and herbs coming to a close - so many uses, so many varieties.  Freeze the excess - it goes a long way into a long winter!  In 3-5 months time, let's talk about spicing up grilled salmon or roasted chicken.
6 little sweet peppers, 2 red, 2 orange and 2 yellow, trimmed and chopped, about 1-1/2 to 2 cups
1 jalapeño pepper, cubed, or equivalent pepper
1/2 purple onion, skinned and cubed
kernels of 1 fresh ear of corn
2 green onions, coarsely chopped
3 cloves garlic,coarsely chopped

small palmful cilantro leaves
1 small palmful parsley leaves
1 small palmful fresh mint leaves

1-1/2 lb fresh ripe tomato, cored and cubed, or equivalent cherry heirloom tomatoes
1-1/2 tsp salt
1 tsp ground cumin
1/4 tsp ground coriander
2 Tbsp sherry (or cider) vinegar
1/2 cup olive oil

Pulse the first group of veggies together in a food processor until you have a very fine grind, but nowhere near a purée. Tip veggies into a mixing bowl. Add the leaves and pulse to chop up and then add the tomatoes, spices and the remaining ingredients. Pulse to form a coarse salsa of the same consistency as the veggies. Mix the tomato mixture with the veggies.

Makes about 3 cups.

Cook’s Note: This salsa really benefits from sitting for a few hours to allow the flavors to blend. It can even sit overnight in the refrigerator.

I used a mix of peppers from our CSA,

...and heirloom cherry tomatoes.