This post is sponsored by Target.
Every year for Thanksgiving, it seems as though I am tasked with bringing appetizers. Most of my family has NO IDEA what I do for a living, so I often skate by without having to be in charge of something important like the turkey. I’m good, but I don’t know if I’m TURKEY FOR THE ENTIRE FAMILY GOOD, ya know?
So I graciously accept my appetizer task, and try to bring something delicious that keeps everyone very, very happy while the kitchen wafts out the teasing aromas of Thanksgiving. With my family, a big ol’ bag of chips and onion dip would keep them totally content and happy, but on big holidays I try to bring my A game.
My absolute most requested appetizer has to be my spinach artichoke dip. I know what you’re thinking: “Big deal! Everyone has a spinach artichoke recipe and everyone claims it to be the best! Whoop-de-doo!”
Well, you’re wrong; mine’s the best. Hands down, in your face, delicious and amazing and utter perfection.
I’ve given out the recipe dozens of times, and no one but me can seem to make it correctly. So I am going to share it with you, right now step by step, and this time I am changing it up a bit and adding a little twist on the classic spinach artichoke dip. That’s right… I’m adding kale. Because, well, kale.
And I am taking a classic cheese ball and making it into jalapeno popper perfection. You’re welcome. Add some crackers, and a simple cheese plate, and everyone is going to be very, very happy.
I was at Target last week and got very inspired by all the Archer Farms products out right now. It’s like last month all over again. I could get lost in the market aisles forever. So I filled up my cart and got into the Thanksgiving mood! And for those out there who are holiday preppers, this cheese ball freezes beautifully and can be thawed in the fridge 24 hours before the party!
Kale & Artichoke Dip
- 1 package of Market Pantry cream cheese
- 1 Archer Farms Parmesan cheese wedge, about 1/2 cup grated on a microplane
- 1 bag of Simply Balanced frozen chopped kale, 2 cups thawed
- 1 can quartered artichoke hearts, chopped
- 3 cloves garlic, pressed
- Salt and pepper
In a large heavy sauce pan, melt the cream cheese over medium heat, stirring occasionally. Add pressed garlic and stir until fragrant. Add kale and artichokes. Season with paprika, and add salt and pepper to taste. Let mixture come to a bubble and then add Parmesan cheese, stirring until stringy.
Serve hot with Archer Farms Garlic Herb Bruschetta Toasts.
Jalapeno Popper Cheeseball
- 1 package Market Pantry cream cheese, softened
- 1 bag Market Pantry shredded cheddar jack cheese
- 6 slices Archer Farms applewood-smoked thick-sliced bacon, cooked and crumbled
- 1/4 cup mild jalapeno slices, drained and chopped
- 1 cup Market Pantry pecan chips
- Salt and pepper
In a large bowl, combine cream cheese, cheddar jack cheese, bacon and jalapenos. Season with salt and pepper and roll into a large ball. Roll cheeseball in pecan chips and press into the cheeseball to adhere. Chill until set and ready to serve.
Serve with Archer Farms Entertainment Assortment Crackers.
Simple Cheese Plate
- Archer Farms Entertainment Assortment Crackers
- Archer Farm Assorted Cheese Slices
Arrange cheese and crackers on a plate and enjoy! (This one was sort of a gimme…)