Foggy Gardens: Artichoke & Jalapeno Dip Recipe

Half Moon Bay Garden Club - Seaside Balcony Garden - June 2010 San Mateo County Fair

The Half Moon Bay Garden Club

Proudly Presents:

A Seaside Balcony Garden

Featuring:

A creative re-use recycled Weber BBQ grill encrusted with beach pebbles and re-purposed as a seaside planter. Playfully splashing out from the “water” is a succulent salmon, created by Edie Phillips and Cid Young using the

following plants:

Fish Face is Sedum hispanicum

Fish Fins are small Aloe plicatilis (Fan Aloe)

Fish Eye is a Sempervivum arachnoideum (Big cobwebs houseleek)

Fish Tail are both Sedum spathlifolium & Sedum hispanicum

“Seaweed” in Weber is Disocactus and Senicio mandraliscae

& other mixed succulents

Ship Funnel “smoke”: is Stipa tenuissima (Nassella or Mexican feather grass)

Other plantings include:

Dischidia in hanging escargot shells

Aeonium arboretum, Ornithogalum (Orange Star) with Bromeliad species and Campanula portenschlagiana (Bellflower -Get Mee)

Carnivorous plants in oyster shell planter are: Dionaea muscipula (Venus Fly Trap); Sarracenia leucophylla (White Topped Pitcher Plant); Drosera capensis ( Octopus Plant or Sundew)

Seashells plantings include: Sedum rupestre & Senecio, Haworthia fasciata, Crassula coccinea, Crassula erosula “Campfire”, Cotyledon species, Echeveria, species Graptopetalum, Sedum rubrotinctum, & Pachyphytum .

Saturday, July 3, 2010

Artichoke & Jalapeno Dip Recipe

Artichoke and Jalapeno Dip

Ingredients:

•1 (4 oz) jar chopped pimentos

•1 ( 14 oz.) can artichoke hearts, drained & diced

•1 1/2 c. mayonnaise

•1 ( 7 oz) cans diced green chilies

•6-8 fresh jalapenos less if you don't like it hot

•4 oz. Monterey Jack cheese, grated

•1/2c. Parmesan cheese ( the grated kind)

•Additional Parmesan cheese to cover

Directions:
*Spray 1 1/2 qt casserole dish with Pam.
Drain and reserve 2 teaspoons of pimiento. Mix remainder pimiento, artichokes, mayonnaise,, green chilies, jalapenos, Monterey Jack cheese and 1/2 cup Parmesan cheese. Spoon into a shallow casserole ( 1 ½ quarts) Sprinkle with additional parmesan cheese and pimientos. Bake uncovered at 325 degrees for 30 minutes or until bubbly.

Serve with crackers or baguette bread slices

Note: You may use canned jalapenos instead of fresh. The canned jalapenos are not hot. This is a "chunky" dip that can be made as spicy hot as you want! This dish is a crowd pleaser & will serve quite a few people.