Artichoke and Spinach Dip

This is a delicious party dip. You can make more and keep on hand in the freezer for a last minute gathering.

Ingredients:
1 cup packed fresh spinach
1 cup sour cream
1/2 cup grated Parmesan
1 cup shredded mozzarella
1 8-oz package cream cheese, softened
4 cloves garlic
crushed 1/2 teaspoon freshly ground black pepper, plus more as needed
1 teaspoon hot pepper sauce, plus more as needed
1 (14-ounce) can artichoke hearts
Tortilla chips, for serving

Preparation:
Preheat oven to 350 degrees F.
Place sour cream, Parmesan, 1/2 cup of the mozzarella, the cream cheese, garlic, pepper and hot sauce in a food processor. Process until just blended but still slightly lumpy. Add artichokes and spinach and pulse to form a chunky mixture. Place in a 1-quart baking dish. Top with remaining mozzarella. Bake until bubbly, about 30 minutes. Serve with tortilla chips.
Note: You can make sour cream by simply stirring 1 tsp of white vinegar into one cup of heavy cream and let it sit overnight at room temperature.

Candied Walnuts

Those walnuts are very versatile. They go great with Cheese platters, as a garnish for a simple baby greens salad, or just as a plain old snack. They keep well for two weeks in an airtight container.

Ingredients:
1/2 cup powdered sugar
3/4 teaspoon cayenne pepper
1/8 teaspoon salt
1 heaping cup walnut halves

Preparation:
Preheat the oven to 350 degrees F.
Line a baking sheet with parchment paper and lightly spray with vegetable oil.
In a medium sized bowl, mix together the sugar, cayenne and salt.
Bring a small saucepan of water to boil. Add the walnuts and blanch them for 3 minutes.
Drain well and then immediately roll the walnuts in the sugar mixture until thoroughly coated. The sugar will melt slightly. Transfer the walnuts to the baking sheet and bake, stirring occasionally, until they are golden brown, about 20 minutes. Watch carefully because the sugar can burn easily.
Let cool completely before serving.