I partnered with one of my blogger friends, Susie Drinks Dallas, for a little “I’ll show you mine, if you show me yours.” Okay, that sounded better in my head. What I mean is, I showed her how to make my favorite party appetizers and she showed me how to make some crowd-pleasing cocktails.
Growing up, my mom was not much of a cook, but she was ALWAYS ready to entertain. We always had a fridge full of gourmet cheeses and some go-to party foods just in case I had friends over or she entertained her girlfriends. I absolutely loved that about my mom and they say we turn into our parents, so I always giggle when my friends come over and say I have the best party foods in my fridge (mostly cheese … I’m a cheese freak).
So, in honor of my love of cheese, I decided to make my delish crock-pot artichoke dip and my haute pocket for Susie. The crock-pot spinach artichoke dip is a little more involved than the haute pocket, so it requires a little more preparation. But it’s great for when you have invited guests coming over!
Spinach Artichoke Dip
-1 10 oz bag of frozen spinach (thawed)
-1 can quartered artichoke hearts, drained and chopped
-1 8 oz brick of cream cheese (low-fat if you’d like) cut into 1-inch cubes
-1 cup light sour cream or Greek Yogurt, if you prefer
-1 cup shredded Mozzarella cheese
-1/3 cup finely-chopped white onion
-4 cloves garlic, minced
-salt and pepper
-1/2 cup grated Parmesan cheese
Combine spinach, artichoke hearts, cream cheese, sour cream/yogurt, mozzarella cheese, onion, and salt and pepper together. You can use a separate bowl or just do it right in your crock-pot. When combined, layer Parmesan cheese on top. Cook on low for 3-4 hours or on high for 2 hours.
What’s fun about this dip is you can use anything to scoop up the yumminess. Tortilla chips, pita chips, or crackers are go-tos but if you’re trying to go low carb (like I am), I use celery, carrots and cucumbers. I stole this idea from Hillstone/Houston’s (my fave), but you can also serve it with a side of sour cream and your favorite salsa! And, if by some slim chance you have leftovers, add it on top of your grilled chicken for a delish low-carb dinner!
I call this beauty a haute pocket because I whipped it up for some girlfriends who came over for drinks at the last minute. One of the girls said it was like a really fancy hot pocket. And I said, “Yeah, it’s a ‘haute pocket’!”
Here’s what you’ll need
-1 package (2 sheets) frozen puff pastry (defrosted). This can be a little hard to find at the grocery store if you don’t know where to find it. It’s in the frozen section by the pies.
-2 tablespoon Dijon mustard (I use Grey Poupon because I’m fancy like that!)
-1 package salami (I use the Boar’s Head precut) but you could use pepperoni if you prefer
-1 cup mozzarella (You could substitute with your favorite white, mild cheese … gouda and gruyere are both yummy in this recipe)
-1 beaten egg with 1 Tablespoon of water for egg wash