Friday, May 27, 2011

Eating Out A Shortie

Hi gang!  What a series of adventures the past week and half have been!  After a year I think we're past the point of apologies and you all understand I'm a naughty blogger flake when the real world starts a' knockin' at my door.  Between taco adventures in Coalinga (I finally am able to order entirely in Spanish!), meeting some awesome local martial artists and the usual scramble to get to Central Valley Buzz! in time for the show and remembering all of my ingredients.  Your forbearance is much appreciated! 

Today we did a very special appearance on the Friday show since we get broadcast all over the Valley via channel 43.  And in true Pook style, I was able to singlehandedly knock the entire feed off the air with but one twist of my toaster oven's dial.  Who's got the skills to pay the bills?  You know it.

But with too many lovely ladies and alot to catch up on, my recipe today didn't really get hollared out as loud as some viewers would have liked, so I promised to post the recipe for today's Creamy Cheesey Spinach Dip of Doom, so that all you party feelin people can wow 'em this weekend at your Memorial Day get togethers. 

Creamy Cheesey Dip of Doomheesey and Spinach
(serves 2)

Two cups of fresh spinach steamed or 1/2 cup of frozen spinach (chopped)
1/8 cup mayonnaise
1/4 cup sour cream
1/2 cup greek style yogurt
1/4 cup parmesan cheese (grated)
1/4 cup asiago cheese (grated)
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon sweet paprika
1/4 teaspoon homemade chili powder
1 pinch white pepper
1 teaspoon dried dill weed

Preheat oven to 400 degrees.  First take your steamed or defrosted spinach and squeeze all of the water out of the leaves.  It's suprising how much water you'll wring out.  Then roughly chop the spinach and add to a mixing bowel.  Then, simply add in and throughly mix the remaining ingredients.  Then spoon the mix into an oven safe ramekin or pyrex baking dish.  If you like you can sprinkle a little more parmesan over the top for a nice looking crust.  Place in a 400 degree oven and cook for 20 minutes or until the mixture is starting to bubble a little and the top begins to brown.  Remove and let rest for 5-10 minutes, so as not to serve pure lava hot napalm dip. 

Surround with tortilla chips, pita chips, torn hunks of bread, fresh veggies, old ceiling tiles, a car tire.  It won't matter what folks have to put it on.  They'll start eating their own fingers to make sure that they're able to get their share of this insanely good dip.  Although in that case, I'd sternly forbit double dipping.

Happy Memorial Day y'all!  May it be fun, fabulous and free of harm.

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