Wow. Well, sorry for my incredibly long absence. I know I was JUST apologizing for being away from Not Crocker for a long time and here I am again after an epic stall. This time of year is bringing up a lot of sadness and I’ve been somewhat sapped of motivation. The funny thing is, it isn’t that I haven’t been baking and cooking, I just have been having a tough time getting to the computer to write up the recipes and prepare the photos. Sigh. I am going to try my best to get back on track, I promise.
I had a beautiful visit at home with my mom. I was only home for a whirlwind weekend and would have loved to have spent the summer lounging on the deck, taking in the sun, but it was not possible this year. We had a wonderful dinner party with all our friends, and things felt close to normal. Dad’s absence was/is startlingly noticeable and the times that I sit there and feel him not being here (if that makes any sense) are overwhelming. It’s almost been a year since his passing. The shocking thing is that it feels like there is no way this is real, even today, a year later I often feel like I can just call him up for a chat or advice or sass, but I am also achingly aware of how long it has been since I’ve heard his voice. I love my dad and am so thankful to have had him.
Back on a food note, I made this Shrimp and Artichoke Dip because the grocery store had a clearance on their fresh baby shrimp that weren’t going bad for almost a week, always ready to take advantage of those kind of deals! Also, I had left over artichokes that needed using. This combo with some cheese and some time in the oven makes a rich dip that can act as a dinner itself (served with some crisp dipping veggies). I was going for a flavour combo that exists in one of my Auntie Janice’s recipes for a shrimp cheese ball (which I will one day also make for the site!). I was pretty successful in translating those flavours to a hot dip, and I know that this could be enjoyed cold as well.
Shrimp & Artichoke Dip
- 16 oz cooked baby shrimp (or equivalent amount of chopped regular shrimp)
- 2 tbsp butter
- 1 tsp minced garlic
- 1 tbsp crushed red chilli flakes
- 8oz cream cheese, softened
- 1/2 onion (I used white), finely diced
- 1 cup marinated artichoke hearts, chopped
- 1/3 cup mayo
- 1/3 cup sour cream
- 2/3 cup sharp cheddar, shredded
- salt and pepper to taste
- Heat oven to 400°F.
- Heat butter in a large skillet over medium-high heat. Sauté the shrimp, garlic, and crushed red chilli flakes for 5-10 minutes until fragrant. Add the cream cheese to the pan and remove from heat, allow the cream cheese to melt while you prepare the other ingredients.
- In a large bowl stir together the remain ingredient. Add the shrimp mixture and stir until well combined.
- Scoop the mixture into a casserole dish and bake for 15-20 minutes until golden and bubbling.
- Serve with scooping veggies.