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!

Onion rings with tasty dipping sauce

Oil for frying

2 large sweet Vidalia onions, very cold cut into thick rings

2 cans evaporated milk, very cold

1 cup ATK flour

1/2 teaspoon dried mustard

1/2 teaspoon cayenne pepper

1 teaspoon sweet paprika,

1/3 palm Kosher salt

Natures seasoning after frying

Dipping sauce:

1 cup sour cream

1/4 cup sweet chili sauce

1/2 teaspoon cayenne pepper

1/2 teaspoon ground cumin

Heat oil in a large frying pan over medium high heat.

Cut onions across into 1-inch rings and separate. Pour cold evaporated milk into a small, deep bowl. Mix flour with seasonings in a dish deep enough to cover rings.

Dip onion rings in milk, then coat in flour, put back into milk and flour again for a thicker crust.

Fry in hot oil until golden brown. Remove from oil to a wire rack on a cookie sheet lined underneath with paper towels to catch oil . Salt and use natures seasoning to dust lightly after frying. Place wire rack on cookie sheet and keep warm in a preheated 250° oven.

For dipping sauce, combine all ingredients in a bowl and stir.