Food52
This Extra-Cheesy Spinach-Artichoke Dip Is Any Party’s Favorite Appetizer

This Extra-Cheesy Spinach-Artichoke Dip Is Any Party’s Favorite Appetizer

A Big Little Recipe has the smallest-possible ingredient list and big, BIG everything else: flavor, ideas, holy-cow factor. Psst: We don't count water, salt, pepper, and certain fats (say, olive oil to dress greens or sauté onions), since we're guessing you have those covered. This week, we’re making a five-ingredient spinach-artichoke dip. Can you guess the other three?

Here’s a holiday party hack: Instead of bringing the host a bottle of wine, bring some spinach-artichoke dip and box of crackers. Because eleven other people are already bringing wine and everyone in the world loves spinach-artichoke dip. That’s a fact.

Read More >>

You Can Do *What* With Leftover Pickle Brine?

You Can Do *What* With Leftover Pickle Brine?

We’ve all been in this pickle: You've finished crunching the last dill, munched the lone cornichon, fished out the final gherkin from the jar—and now you have a half-full (let’s be positive here) glass of pickle juice. What do you do with it?

If you're like Senior Editor Eric Kim, you save it for picklebacks. Or maybe you're like contributor Grant Melton, who uses it for this mayo-free potato salad. I’ve saved half-full jars of pickle juice for my mom’s red beans and rice. And then there's Food Writer and Recipe Developer Emma Laperruque, who makes a delightful Pickle Martini. But it's good for many other things, as well.

Read More >>

Facebook Comments