Kara's Spinach Artichoke Dip

Kara's Spinach Artichoke Dip

8 oz Artichoke hearts - drained (honestly I would've added another can)
6 oz of Asiago/Parm cheese
6 oz of washed and dried fresh spinach (I just did one of those baby spinach dole salad bags)
1/2 pint of half-half
20 oz of sour cream
24 oz of cream cheese
8 oz of whipping cream

Dump into a food processor or blender and puree until smooth.

I then dumped it into a crockpot and it was all yummy and bubbly w/in a few hours

Lemon Risotto

This is from Smitten Kitchen, one of my favorite sites.

Lemon Risotto Adapted from Bon Appetit, May 2002

Makes 6 first-course or 4 main-course servings.

6 cups canned low-salt chicken broth
3 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 large shallots, chopped
2 cups arborio rice or medium-grain white rice
1/4 cup dry white wine
1 cup freshly grated Parmesan cheese (about 3 ounces)
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel

Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and saute until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.