Caramelized Onion Dip and Pretzel Roll Dippers

Can you believe it's already December 31st!?  I absolutely cannot.  I recall last NYE, prepping for an epic party while secretly hiding my pregnancy.  

This year is looking much different than last in that my husband and I are going to be staying in with the baby.  We will put her to bed and then break out the bubbly and a few appetizers to watch the ball drop...or at least attempt to stay up that late!  Is there anything better than little appetizers?  I seriously don't think so.  Tastefully Simple makes it so easy on a mama to make them too!  I recently tried out the Caramelized Onion Dip and Salted Pretzel Rolls and wow was I blown away.  

 Start with this luscious Caramelized Onion Dip Starter 

 Pour it in a medium bowl with a block of cream cheese.  I popped the cream cheese in the microwave for 30 seconds to soften it.

 Add Swiss cheese and combine

 Pour it into a small slow cooker (sprayed with cooking spray to prevent sticking) and put on high or low heat depending on when you would like to devour it.

 For the Salted Pretzel Rolls: combine warm water (yes I know you can't really tell there is water in there)

 And the yeast packet

 Give it a good stir and let it rest to bloom

 Pour in the other mixture and stir

 It will look something like this

 Then get in there with your paws and give a good knead.

 Until it is completely combined

 Cover and let it rest

 After the dough has rested, combine warm water and baking soda to make a little cozy bath

 Divide the dough into 12 balls (I ended up with 16) and dip them into the baking soda bath.  This helps create that unmistakable pretzel crust

 Snip with a  scissors

 And sprinkle with the pretzel salt.  Uh I love pretzel salt!

 Bake and TA-DA! They will come out all golden brown like this.  Word to the wise, make them in better balls than I did, mine were seriously misshapen!

 By the time the Salted Pretzel Rolls are done, the dip will be too, if you put it on high.  Give it a quick stir and it is ready to serve.

 See, cheesy goodness!

 How cute is that!?

 And tasty I do have to say!  That dip has so much flavor and I can only imagine how much more flavor it would have if I let it cook longer.  But let's be honest, there isn't much "time" these days with the baby!

And those Salted Pretzel Rolls have the awesome soft pretzel exterior and fluffy interior! Love.

What will you be making for New Year's Eve this year!?

Caramelized Onion Dip

1/2 cup Caramelized Onion Dip
8 oz cream cheese
1/2 cup shredded Swiss Cheese

Combine all ingredients.  Pour into a small slow cooker that has been sprayed with cooking spray.  Ready in about 15 minutes if you cook on high.


Salted Pretzel Rolls 

1 box Salted Pretzel Roll Mix
3 cups warm water
3 tablespoons baking soda

Combine the yeast packet and warm water and let bloom.  Add in the mix and stir until combined.  Knead for 2-3 minutes.  Let rest.  Combine warm water and baking soda.  Roll dough into little balls and dip into the baking soda water mixture.  Place on a baking sheet (I used mine lined with a Silpat Mat) and bake at 350 degrees for about 10 minutes or until golden brown.

Artichoke Jalapeño Dip

It's December! YAY!  Tis the season for holiday parties!  I'm someone who never likes to show up to a party empty handed...even if the host has said everything is covered.  I like to bring something to contribute either an appetizer, side dish, wine or a nice scented candle if everything really is taken care of.  

Today I have a tasty appetizer dip that takes about three seconds to whip up.  It is an attempted copycat recipe from Costco but to be honest, it really isn't like the dip at Costco.  This one is a. healthier and b. lighter in texture.  With the green flecks of jalapeño, it is perfect for this holiday season! 

Start with a jar of these guys.  I love the marinated artichokes from Trader Joe's!

Pop them in a food processor

And give them a good pulse.  You want them to have a little texture so don't blend them to death.

Add the artichokes to a medium bowl along with cream cheese

Parmesan cheese

Mayo

A good dash of pepper and garlic salt (not pictured)

Give it a quick stir

Then get to work on the jalapeños.  I have contacts so I use a food processor to break down my jalapeños.  If you have contacts...you feel my pain.

I added in the jalapeños and gave it a stir and a taste.  It wasn't really spicy enough for me so...

I added another jalapeño and tasted it.  It was juuuust right.

Serve it with pita chips

And it is the perfect holiday appetizer.

Artichoke Jalapeño Dip

8 oz (or 1 cup) marinated artichokes (if you can't find the marinated kind, that's okay)
1 block (8 oz) cream cheese (reduced fat is okay!)
1/2 cup shredded parmesan cheese
1/2 cup mayo (light is okay!)
1/4 teaspoon pepper
1/2 teaspoon garlic salt
2-4 jalapeños, depending on your taste

Start by draining the artichokes and placing them in a food processor.  Pulse a few times to break them down but do not completely pulverize them, you want the dip to have some texture.

Add the artichokes to a medium bowl along with the cream cheese, parmesan cheese, mayo, pepper and garlic salt.  Give it a good stir.

De-stem the jalapeños and either finely mince them by hand or pop them into the food processor.  Add the jalapeños to the dip and give it a good stir.  Taste the dip.  If it is not as spicy as you would like, add another jalapeño.  I ended up adding 3 and it was not overwhelmingly spicy.  It does get a bit spicier while it sits but not much.

Serve right away or place in the refrigerator until ready to serve.

Enjoy!

Recipe by: Mrs. Schwartz

Stella and Dot Trunk Show and GIVEAWAY!

Yesterday I had the pleasure of hosting my second Stella and Dot Trunk Show and I have to say, it was a great time!  My Stylist (um, isn't it cook that they are called "stylists"!?) Anna Vig is just the sweetest lady and does a fantastic job of styling.  We had such a fun time trying on the jewels and having little bites of simple treats I whipped up.

 I did a quick and easy fruit salad ("recipe") to come :)

 Funfetti Cake Batter Dip (recipe also to come)

An easy fruit and cheese platter

And Mocha Brownie Bites (recipe to come)

 Oh and I had to sneak a picture of my new little niece, Ivy, and my cousin Elizabeth.  Two beauties!

So, Anna was gracious enough to offer two pieces for a giveaway on the blog!  SO fun, right?  These pieces are amazing!!!  Let me tell you a little about them!

The Bryant Park Scarf is a beautiful shade of blue and is super light and airy.  I'm someone who gets hot very easily and found that it's really the perfect weight.  I have the same type of scarf with an elephant and orange print :)

The second item we are giving away is the Eleanor Bangle which just happens to be sold out so you can't buy it any more! I was a little skeptical of this bracelet since I have bigger wrists and bracelets never a. fit and b. look right.  Well to my surprise, this one not only fit bit looked awesome!  I can only imagine how great it would look with a tan!  Kinda want to keep it for myself :) But I guess I won't….

To enter the giveaway there are a few options which are listed in the Rafflecopter widget.  You must use the widget to enter.  The cool thing about it is if you place an order through the Trunk Show I'm hosting (here is the link: http://www.stelladot.com/ts/omip5) you can earn FIVE entries!  The contest goes from today, July 1st to midnight on Monday, July 8th).  Email me at: MrsSchwartzsKitchen(AT)gmail(DOT)com if you have any questions. Good Luck!!! 

a Rafflecopter giveaway

Easy Artichoke Bread

Ready for one of the easiest appetizers of all time?  Well friends, here it comes.  I was craving artichoke dip after devouring it post-bar last weekend during a Bachelorette party.  It was creamy, delicious and the best food I have ever eaten.  I'm sure it didn't have anything to do with the fact I slung back a few shots and a couple (hundred) beers.  

So last night I wanted to re-create things a bit.  I didn't have the recipe from the other night but I did have a good idea of what was in there.  I have to say, this version has a bit more flavor (if I'm remembering correctly--it's a bit foggy) due to the red pepper flakes.  This recipe would be perfect for entertaining or like we had it, on a random Wednesday night with a big salad.  

Start with a block of cream cheese.  I used 1/3 the fat variety.

Grab a jar of these guys.  I love these artichoke hearts from TJ's.

Give them a good chop.  Toss them in the bowl with the cream cheese

Grate in a few cloves of garlic.  If you don't have a microplane, just give them a really good mince.

Toss in some parmesan cheese

Season All Salt

Black pepper

Red pepper flakes

And some dried parsley for a bit of color.  Give it a good stir.

And slather it all over a loaf of ciabatta bread

Sprinkle with a little more parm and into the oven they go

This is the end result.

Yep

Slice it up

And mow it down

Easy Artichoke Bread

8 oz cream cheese (1/3 the fat is okay)

8 oz marinated artichokes, chopped 

1 cup parmesan cheese + 2 tablespoons or so for topping

1/2 teaspoon Season All Salt

15 cracks of black pepper (or about 1/8 of a teaspoon)

A large pinch of red pepper flakes 

3/4 teaspoon of dried parsley

1 loaf of ciabatta bread 

Start by preheating the oven to 400 degrees. 

Combine the cream cheese (it's easier if it's at room temp), artichokes, parmesan cheese, Season All Salt, pepper, red pepper flakes and dried parsley.  Stir until fully combined.  

Cut the ciabatta bread in half and spread the artichoke dip over the inside of the loaf.  Sprinkle with additional parmesan cheese.  

Place on a baking sheet and put into the oven for 25 minutes.  After 25 minutes, check to see how it is doing.  Bake until the top starts to turn golden brown and is heated through.  

Slice into strips and enjoy!  

Recipe by: Mrs. Schwartz 

**Note, if you don't want to serve the dip ON the bread, you can put it in a baking dish and bake for about 20 minutes or until the top turns golden brown and is heated through. Serve with chips or sliced crusty bread.**