Artichoke Bread

14 oz. Can Artichoke Hearts, drained and chopped
2 Green Onions, sliced
1 tsp. Garlic Powder
4 oz. Cream Cheese, room temperature
¼ Cup Mayonnaise
½ Cup Sour Cream
½ Cup Shredded Mozzarella
¼ Cup Parmesan, grated
1 Loaf Italian Bread, sliced in half lengthwise

• Mix the artichoke hearts, green onions, garlic, cream cheese, mayonnaise, sour cream, mozzarella, and Parmesan, reserving some of the cheese.
• Hollow ½ an inch out of the center of both halves of the bread.
• Spread the mixture into the hole in the bread slices and top with the reserved cheese.
• Bake in a preheated 350 oven, covered in foil for 20 minutes.
• Remove the foil and continue to bake until the cheese is melted and golden brown.

Source: Closet Cooking

Gruyere Fondue

1 Cup Dry White Wine
12 oz. Grated Swiss
12 oz. Grated Gruyere
2 tbsps. Cornstarch
1 tsp. Dry Mustard
1/8 tsp. Nutmeg

• Bring the white wine to a low simmer in a fondue pot.
• In a large bowl, toss the cheeses, cornstarch, mustard, and nutmeg together.
• Add in handfuls to the simmering wine, whisking to melt before adding more.
• Continue to add until all of the cheese has melted and the fondue is thick and smooth, 2 to 3 minutes.
• Serve with dippers.

Source: Girl Meets Farm

Chonk Burger

1 lb. Ground Beef
Salt and Pepper, to taste
Guacamole, see Skol Kokebok
Cheese Turds
Sliced Colby Jack
Sliced Pepper Jack
2 Brioche Buns

• Make 2 half pound beef patties. Salt and pepper the patties.
• Cook the burgers.
• Top with cheese slices, cheese turds, and guacamole.

Inspired by Ms. Molly McToots (April 16, 2000 – September 25, 2020)

Hot Reuben Dip

8 oz. Cream Cheese, softened
½ Cup Thousand Island Dressing
1.5 Cups Shredded Swiss Cheese, divided
1 Cup Chopped Corn Beef, divided
1 Cup Sauerkraut, drained
Black Pepper
Bagel Chips, for serving

• Preheat oven to 350.
• In a medium bowl, stir together cream cheese and dressing until combined, then fold in 1 cup of Swiss, almost all the corned beef, sauerkraut, and season with pepper.
• Transfer dip to a small baking dish and top with remaining Swiss and corned beef.
• Bake until golden and bubbly, 18-20 minutes.
• Serve with bagel chips.

Source: Delish

Crab Artichoke Dip

8 oz. Cream Cheese, softened
1 Cup Mayonnaise
1.5 Cups Shredded Monterey Jack Cheese, divided
½ Cup Freshly Grated Parmesan
14 oz. Artichoke Hearts, drained and finely chopped
1 tsp. Garlic Powder
12 oz. Lump Crabmeat
2 Green Onions, thinly sliced
2 tsps. Worcestershire Sauce
Salt and Pepper
Garlicky Crostini

• Preheat oven to 425.
• In a large bowl, stir together cream cheese, mayonn1 cup Monterey jack cheese, Parmesan, artichoke hearts, garlic, crabmeat, green onions, Worcestershire, salt, and pepper.
• Transfer mixture to an oven-safe skillet and sprinkle with remaining ½ cup Monterey jack.
• Bake until golden and bubbly, 15-20 minutes.
• Serve with Garlicky Crostini.

Source: Delish