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Best Spinach Dip Ever<br />
• 1 (16oz.) container sour cream<br />
• 1 cup mayonnaise<br />
• ½ (10 oz.) package frozen chopped<br />
spinach, thawed and drained<br />
• 1 (4 oz.) can water chestnuts,<br />
drained and chopped<br />
• 1 (1.8 oz.) package dry leek<br />
soup mix<br />
• 1 (1 lb.) loaf round sourdough<br />
bread<br />
Mix sour cream, mayonnaise, spinach,<br />
water chestnuts, and dry leek soup<br />
together in a medium bowl. Chill in<br />
the refrigerator 6 hours or overnight.<br />
Slice off the top of the sourdough<br />
round and pull out the soft interior,<br />
leaving a sturdy bread bowl. Fill with<br />
spinach mixture. Tear removed bread<br />
chunks into pieces for dipping.<br />
Avocado Green Goddess<br />
Salad Dressing<br />
• 1 avocado<br />
• 1 juice of lemon<br />
• 1 clove of garlic grated<br />
• ¼ cup plain yogurt<br />
• 1 tsp. Worcestershire sauce<br />
• 2 Tbsp. green onions minced<br />
• 2 Tbsp. fresh basil<br />
• 1 tsp. salt<br />
• ½ tsp. pepper<br />
Place all ingredients in a food<br />
processor or blender and puree until<br />
smooth. Add water as needed. Serve<br />
over green salad or use as a dip for<br />
veggies.<br />
Festive Corn & Broccoli<br />
• 1 pkg. (16oz.) frozen chopped<br />
broccoli, thawed<br />
• 1 can (7oz.) Mexicorn, drained<br />
• ¼ cup butter, cubed<br />
• 1 tsp. dried basil<br />
• ½ tsp. salt<br />
• 1/8 tsp. garlic powder<br />
• 1/8 tsp. pepper<br />
In a large cast iron or other heavy<br />
skillet, combine the broccoli, corn,<br />
and butter; cook over medium heat<br />
until butter is melted. Stir in the basil,<br />
salt, garlic powder and pepper. Cover<br />
and cook until vegetables are tender,<br />
8-10 minutes, stirring occasionally.<br />
Roasted Cabbage<br />
• 2 Tbsp. extra virgin olive oil<br />
• ½ head green cabbage, cut into<br />
4 wedges<br />
• 1 pinch garlic powder, or to taste<br />
• 1 pinch red pepper flakes, or to taste<br />
• Salt and black pepper to taste<br />
• 2 lemons, halved<br />
Preheat the oven to 450 degrees.<br />
Brush both sides of each cabbage<br />
wedge with olive oil. Sprinkle garlic<br />
powder, pepper flakes, salt and<br />
pepper over each wedge. Arrange<br />
wedges on a baking sheet. Roast in<br />
the preheated oven for 15 minutes;<br />
flip cabbage and continue roasting<br />
until browned and charred in some<br />
areas, about 15 minutes more.<br />
Squeeze lemon over each wedge<br />
and serve.<br />
Pesto Penne with<br />
Shrimp and Peas<br />
• 12 oz. penne paste<br />
• 2 cups baby spinach<br />
• 1 cup fresh basil<br />
• 1/3 cups plus 1 Tbsp. extra virgin<br />
olive oil<br />
• ¼ cup grated parmesan,<br />
plus more for serving<br />
• ¼ cup pine nuts or almonds<br />
• 1 clove garlic, minced<br />
• Kosher salt<br />
• Ground black pepper<br />
• 1 lb. peeled and deveined<br />
medium shrimp<br />
• 1 cup peas<br />
• Crushed red chili flakes (optional)<br />
In a large pot of salted boiling water,<br />
cook pasta until firm to the bite.<br />
Drain reserving 1 cup pasta water and<br />
return to pot. Meanwhile, make<br />
pesto: In a small food processor fitted<br />
with a metal blade, pulse spinach,<br />
basil, and 1/3 cup olive oil until<br />
combined. Add parmesan, pine nuts<br />
or almonds and season with salt and<br />
pepper. In a large skillet over medium<br />
heat, heat remaining tablespoon olive<br />
oil. Add shrimp and cook until pink,<br />
about 3-4 minutes. Add pasta pesto<br />
and peas to skillet and toss until<br />
completely combined. Stir in ¼ cup<br />
pasta water and stir until creamy.<br />
Sprinkle with parmesan and chili<br />
flakes (if using).<br />
Hometown MADISON • 53
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