Welcome to Friday Feast in the Tavern!
As you can tell by the flag, we are true fans of the 49er's football team. I've been a fan most of my life and can say the same about my knight. Even though it's only pre-season, we've enjoyed watching a few of the games. A chance to view new and old players. There's almost a giddiness at the start of the football season. Even the family is taking bets on who will lead the pack.
For me, football signals the seasonal return of autumn, too. And you all know how much I adore this time of year. Yes, we're in the middle of a heatwave. Yes, they do call this month the dog-days of summer. And yes, I know autumn is not officially here. However, I love getting ready for game day, even in the month of August.
Meals on a Sunday are usually made in the crockpot with another light appetizer on the side. It's a lazy, comfy day.
This artichoke dip is delicious warm. I've been known to substitute Monterey Jack for the Mozzarella, and have added a chopped jalapeño pepper to the dip. As always, feel free to tweak to suit your taste.
Warm Artichoke Dip
1 12-oz jar of marinated artichoke hearts
1/3 cup sliced green onions
2 ½ tablespoons green salsa
½ cup shredded Mozzarella cheese (often, I add a wee bit more cheese)
¼ cup sour cream
½ teaspoon red pepper flakes or a dash of Cayeene pepper (optional)
Drain artichokes and coarsely chop them.
In a small saucepan add the chopped artichoke hearts, green onions, and salsa.
Cook on warm until heated through
Remove from heat and stir in cheese, sour cream, and red pepper flakes.
Serve with crackers, vegetables, or a sliced baguette.