Artichoke Spinach dip

1-2 fresh artichoke

1 package fresh spinach

3/4 cup mayonnaise

2 1/2 cups of cheese (parmesan, mozzarella, asiago or Monterey jack or blend of cheeses) any kind of white cheese should work.

1/2 diced onion

3-4 garlic cloves

2-4 oz cream cheese

1/4 cup sour cream (full fat)

Salt and pepper to taste

Dash of cayenne

Dash of celery salt

Dash of smoked chipotle Tabasco

1 tsp garlic powder

1 tsp onion powder

1 tsp liquid smoke

My pressure cooker came with a canning rack which comes in handy and keeps the artichoke from sitting in the water at the bottom. I cook the artichoke in a pressure cooker for 10 minutes on the steam setting with 1/2 cup of water in the bottom not going over rack at the bottom. You can season if you like but there is really enough seasoning in the dip and you don’t want to end up with an overly salty dip.

Cook down the spinach with onions and garlic in a pot on the stovetop. Add liquid smoke and Tabasco to have some liquid in the pot until onions and garlic have cooked and are no longer crunchy. Salt and pepper the spinach to taste. Once with spinach is wilted add in the sour cream, mayonnaise and cream cheese. Continue stirring on low heat until all incorporated and it is thick and creamy.

Once the artichoke has finished cooking in the pressure cooker and is cool enough to handle, scrape the meat off the leaves, chop up the heart and stem adding all of it to the spinach mixture.

Add in your choice of cheeses and stir all together on low until cheeses are stringy and melted.

Set oven to broil and place the mixture into a shallow dish. Top with more cheese which will brown under the broiler creating a beautiful toasty dip.

Eat with chips, pork rinds for keto people, vegetables or crackers.

Enjoy!

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Brazilian chebe rolls

This is such a versatile dough, it can be made into small or large rolls, pizza crust or desserts.

2/3 +2 tbsp milk

1 1/2 tbsp unsalted butter

1/2 cup of oil, (I used olive oil)

12 oz (3 cups) weighed Tapioca starch

1/4 tsp baking powder

2 tsp kosher salt

2 lg eggs, room temperature

3 1/2 oz. Pecorino cheese, finely shredded (asiago)

3 1/2 oz. Parmesan cheese, finely shredded

Egg Wash:

1 egg

1 tsp water

1/4 tsp kosher salt

Start with 12 oz. of tapioca. It’s often difficult to get a true cup measurement because tapioca is so lightweight it’s hard to get a true cup measurement for it.

Put tapioca starch, baking powder, and kosher salt in a mixer bowl. Mix together until incorporated.

Heat on stovetop 2/3+ 2 tbsp milk in pot with butter and oil. Bring to boil and pour directly into mixer bowl while very hot. The steam will help create a glutinous texture to the bread. Continue mixing with a beater attachment until it begins to look like frosting. Incorporate eggs one at a time until well mixed in. Add in cheese one the mixture looks like frosting. At this point, you will have an extremely sticky gooey dough that needs to be chilled and allowed to rest for approximately 2 hours.

Preheat the oven to 450° then drop down to 375° once you are ready to put the rolls in the oven.

Line a pan with parchment paper and use two baking sheets stacked on top of each other. This will prevent the bottoms from burning and provide an even heat throughout the cooking process.

Divide the dough into donut size or 8 rolls. Wetting hands with water wwhile rolling will help with the stickiness of this dough.

Roll them like meatballs and place on the parchment paper on top of your double stacked pans.

Use the egg wash on top of the rolls before putting into the oven.

Drop temperature down to 375° and put in oven for 20 minutes. Spin the pan around and cook for 20 more minutes. 40 minutes total.

Cool for 5 minutes before eating.

Makes some wonderfully light rolls.