Spinach Artichoke Dip

 

Spinach Artichoke Dip - girlheartfood.com

Spinach Artichoke Dip

This Spinach Artichoke Dip is unbelievably easy to put together and tastes amazing!  The pre-bought biscuits, while completely optional, adds a lovely touch and, plus, you have your bread and dip all  in  one!  The prep and cook time is under 30 minutes and makes an impressive dip to bring to get-togethers.  It’s loaded with spinach, artichokes, cheese and a little spice and is sure to become your new favourite! Continue reading

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Lemon Cupcakes with Cream Cheese Frosting, Raspberries and White Chocolate Drizzle

 

Lemon Cupcakes with Cream Cheese Frosting, Raspberries and White Chocolate Drizzle- girlheartfood.com

Lemon Cupcakes with Cream Cheese Frosting, Raspberries and White Chocolate Drizzle

Moist, tart, sweet and delicious (and let’s not forget pretty) are all perfectly acceptable and fitting words to describe these Lemon Cupcakes with Cream Cheese Frosting, Raspberries and White Chocolate Drizzle .  Quite a mouthful, wouldn’t you say?  Every component is yummy on its own, but together they are the perfect bite and sure to put a big ol’ smile on your face. Continue reading

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Seafood Dip

 

Seafood Dip

Seafood Dip

This Seafood Dip is super super easy!  I’ve made this dip so many times before and it is always a winner, plus it takes literally minutes to assemble.  There is no cooking required and the taste is awesome.  You can certainly lighten up this dip by using light cream cheese and light mayo, or lighten it even further with Greek yogurt instead of the mayo.

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Chard, Sun-Dried Tomato & Artichoke Dip

ChardSundriedTomatoArtichokeDip

I love buying local produce!  On a recent trip to a market, I picked up a whole bunch of vegetables, including some wonderful Swiss Chard.  Over the past year or so, I have really increased my use of/eating of greens – Chard, Kale, Spinach, all of that good stuff.  I really enjoy them now, plus they are so good for you!

I remember when I was a kid and we would have Sunday Dinner, affectionately know as ‘cooked dinner’ in Newfoundland.  Like you would have it any other way, right?  The pressure cooker would be used to cook  salt beef and then veg would be cooked on the side in the salt beef broth  – potatoes, turnip, carrot, parsnip & greens. The broth would infuse the veg with delicious salty goodness. Oh, what flavours!   Everything would be piled up on the plate, maybe with some gravy or some mustard pickles and beets.  One thing, though, I would not eat. You guessed it – greens!  I would secretly try to stick them under my plate.  Oh, man, I could not stand  them.  I would suffer to get those down.  No problem now!

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