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Tender artichoke hearts — antipasto, dips, pasta, pizza
Compact sous vide circulator with app — Bluetooth control, 1100W
Large cypress tub — season sushi rice for parties and large batches
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
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Tender artichoke hearts — antipasto, dips, pasta, pizza
Compact sous vide circulator with app — Bluetooth control, 1100W
Large cypress tub — season sushi rice for parties and large batches
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
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Mix all ingredients and spread into a 1 L casserole dish. Bake uncovered in a preheated 350°F oven for approximately 30 minutes (or until heated). Serve with sliced crusty French bread, crackers or tortilla chips. (As my friend and I learned, this recipe is also wonderful served cold the next day - but we did find that it was a little oily [from the cheese], so make sure you mix it really well or drain off some of the oil if you're re-serving this.). Note: I have no idea how many servings there actually are - I'm "guesstimating" 1/4 cup per person, but that's completely a guess!