Let’s be honest, he best part of Thanksgiving, or in my case, Friendsgiving this year, is those hours before you eat when things are cooking and you’re snacking on delicious appetizers and socializing! A personal favorite is dips! Who doesn’t like a good dip!?! The main staple from my family is a good warm, cheesy artichoke dip! It’s perfect for the fall and Thanksgiving, plus it’s super easy!
- 1 pkg (8oz) Philadelphia cream cheese softened
- 1 can (14 oz) Artichoke hears, drained and chopped
- ½ cup mayo
- ½ cup parmesan cheese
- 1 clove garlic minced
Mix all, spoon in pie plate bake 350 for 25 min.
**If you’d like add in some jalapeno’s for some extra kick, or bacon for some savory salty goodness. Serve it with some fresh french bread or baguette.
A good pairing with artichoke dip is some brie with fruit. I personally like baked brie for fall paired with apples and grapes. The clean crisp flavor from the fruit balances well with the savory artichoke dip. I also love a good crispy cracker because sometimes that’s what I like my dip and brie on!
A few more staples from Hessinger family Thanksgivings are the good old spinach dip in a pumpernickel bread bowl, BLT dip served with broccoli, and the forever a favorite french onion dip. Now besides the BLT, these are 70’s favorites and I’m sure your mom made them too. They aren’t fancy but sometimes you don’t need to be. But what we do like to do is try something new! This year my new recipe is Caramelized Onion, Mushroom, Apple & Gruyere Bites.
- 2 tbsp. vegetable oil
- 1 large onion, thinly sliced
- 4 oz. baby bella mushrooms, sliced
- 2 tbsp. unsalted butter
- 1½ granny smith apples, cubed into ½” cubes
- 1 tsp. granulated sugar
- 1½ oz. grated gruyere cheese
- 2 tbsp. chives, minced
- ½ tsp. dried thyme
- 1 package (1 pound) of frozen puff pastry, thawed
- 1 egg, beaten
- Preheat oven to 400 degrees. Line baking sheets with silicone baking mats. Set side.
- In a large skillet, heat the vegetable oil and cook the onions (with 1 tsp. of salt) until they’re golden brown, about 30 minutes. Remove and set aside in a large bowl. In the same skillet, sauté mushrooms until tender, about 5 minutes. Remove and set aside in the bowl with the onions.
- In the same skillet, melt the butter and add in the apples with the sugar. Cook until softened, about 10 minutes. Remove from pan and add to the large bowl with onions and mushrooms.
- Add the cheese, chives, and thyme to the bowl and stir to combine the mixture well. Season with salt and pepper, to taste.
- With a pizza cutter, cut the puff pastry into 2-inch squares and place them on the lined baking sheets. Using a pastry brush, brush beaten egg on the squares.
- Using a tablespoon, place filling in the middle of each puff pastry.
- Bake for 25 minutes, rotating the pans halfway through and switching the baking sheet on the top rack to the bottom and the bottom to the top, until the pastry is golden brown and crisp.
- Let the tarts cool a bit before serving, you don’t want people to burn the roofs of their mouths!