Artichoke Dip (Dick Clark)

Planning a party where you'll rock the night away? Well then, you'll be needing some hors d'oeuvres for sure. Then break out the Ritz crackers and whip up a big 'ol batch of Dick Clark's...

American Bandstand Artichoke Dip

INGREDIENTS:

1(8 oz.) pkg. cream cheese, softened
1 pint sour cream
1/2 cup shredded parmesan cheese
1 pkg. spinach, thawed, rinsed and squeezed dry
1 tsp. marjoram
1 tsp. ground black pepper
1 tsp. red pepper flakes
1 (about 15 oz.) can artichoke hearts
1 Tbsp. good olive oil

INSTRUCTIONS:

In a small cast iron skillet, heat the oil and add the marjoram, black pepper and red pepper. Heat these until their oils are released, take care not to burn. In a medium size bowl, cream together the cream cheese and sour cream. Add the parmesan cheese and mix well. Stir in the oil/spice mixture. Gently fold in the spinach and then the artichoke hearts.

Serve either warm or cold with bagel chips.

Tea Sandwiches with Lemon, Honey & Ginger (Padma Lakshmi)

Click pic to get this cookbook at AmazonSupermodel and cooking goddess Padma Lakshmi, host of Top Chef knows from good food. Her cookbook, Tangy Tart Hot & Sweet, features a delicate little recipe for some delicious little sandwiches. With such an elegant dish, there's no way you can call these handheld hot sandwiches "sammies" Rachael Ray!

Tea Sandwiches with Lemon, Honey & Ginger

INGREDIENTS:

2 preserved lemon halves*
2 teaspoons honey
1 teaspoon crushed dried red peppers or red pepper flakes
1 tablespoon freshly minced ginger
10 slices of good white bread, toasted
10 thin slices of a hard Italian cheese like pecorino or caciotta

INSTRUCTIONS:

Chop the preserved lemons, being sure to remove any seeds first. Place them in a processor or blender with the honey, red pepper, and ginger; make a smooth paste.

Arrange the toast on a platter.

Spread the paste on the toast and top with a slice of cheese. Diagonally cut each slice to make equal triangles from each slice. You can serve as is or heat in a 350°F oven for a few minutes, just until the cheese melts. Either way, these are wonderful with tea or, even better, a glass of sherry.

Any left over lemon-honey paste will keep in the fridge in an airtight jar for weeks.
SERVES 6-8

RECIPE NOTE: Preserved lemons* are lemons that have been pickled in salt and their own juices, and are often used in North African cuisine. Available in specialty stores or online.

Source

Aunt Pat's Clam Dip (David Letterman)

David's Aunt Pat - makes a mean Clam Dip.  This recipe is from the July 10, 2006 episode of the Late Show with David Letterman. I'm sure if it's good enough for the notoriously private Dave to share - it's good enough to give it a try.

INGREDIENTS:

• 1/4 cup olive oil
• 2 cans chopped clams
• 2 cloves of garlic, minced
• 1 tsp. parsley, snipped
• 1 cup breadcrumbs
• 1/2 cup grated parmesan cheese

INSTRUCTIONS:

Preheat oven to 350 degrees. Sauté clams, garlic and parsley in olive oil until tender. Add breadcrums and cheese. Place mixture in small casserole dish. Bake until lightly browned, about 25 minutes. Serve with lemon wedges and Italian bread.

Peanut Butter Fudge (Loretta Lynn)

  Queen of the country crooners, Loretta Lynn, dishes out the sweetness with her recipe for Peanut Butter Fudge. As seen on the Ellen Show, this delectable dessert sounds delish!

INGREDIENTS:

• 3 Cups Sugar 
• 1 Teaspoon Cocoa 
• 3/4 Cup Water 
• 1 Stick Butter 
• 1 Teaspoon Vanilla Extract 
• 1 Cup Smooth Peanut Butter 

INSTRUCTIONS: 

In a large bowl, mix sugar and cocoa well. In a saucepan, bring water to boil over high heat. Reduce heat to medium and add cocoa mixture. Cook to soft-ball stage of about 10 minutes. Reduce heat to low and add butter and vanilla. Stir until butter melts. Remove the pan from the heat and quickly add peanut butter. Stir just until blended. Pour immediately into a greased 9x9x2-inch baking pan. Score 1-inch squares while warm. Let cool about 20 minutes and cut when firm.