Spinach dip - trust me, you'll like it!

Thanksgiving - you'd think it would only be about the turkey. Nope. My family and friends enjoy the apps I make ALMOST as much as they enjoy the main dish. 

I make a loaf of bread from Artisan Bread in Five to go with this...it's flippin' delicious!

SPINACH DIP
Makes about a cup and half

10 ounces frozen chopped spinach
½ cup sour cream
½ cup mayonnaise
2 tablespoons thinly sliced scallions, white parts only, from 3 medium scallions
1 tablespoon chopped fresh dill leaves (or 1 teaspoon dried)
½ cup packed flat-leaf parsley leaves
1 small garlic clove, minced (if you don't mince it, you'll have big chunks in the dip!)
¼ teaspoon hot sauce (Tabasco, Frank's, whatever)
½ teaspoon salt
¼ teaspoon ground black pepper

Thaw spinach in microwave for 3 minutes at 40 percent power. (the idea is that you can serve it right away). Squeeze partially frozen spinach of excess water (use a clean tea towel - something not fuzzy, of course!). In food processor, process spinach, sour cream, mayonnaise, scallions, dill, parsley, garlic, hot pepper sauce, salt, and pepper until smooth and creamy, about 30 seconds. Transfer mixture to medium bowl and serve. (Dip can be covered with plastic wrap and refrigerated up to 2 days.)

Cheddar Bay biscuits - copycat

If you follow me, you should know that I'm an inconsistent blogger, at best. You can either embrace it or not - your choice. I just won't do any better and I know that. 

However, when I DO post, you'll get something yummy!

We don't go out to eat often...and this recipe is one reason why. When I serve it with clam chowder, there's really no reason to go out to a Red Lobster! 

I can't remember where I found this recipe, but if I do, I will give credit where credit is due. Let's be honest - it's probably Cook's Illustrated. :-D

Cheddar & Scallion Drop Biscuits

2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp sugar
1/2 cup shredded cheddar
1/4 cup thinly sliced scallions
1 cup cold buttermilk (like, measure it and put it back in the fridge 'til you need it, cold)
8 Tbsp butter, melted and cooled slightly (about 5 minutes)
2 Tbsp butter, melted (optional)

Heat oven to 475F and put oven rack in the middle position. Whisk flour, baking powder, baking soda, sugar, salt, cheese, and scallions in a large bowl. Combine buttermilk and the 8 Tbsp butter in medium bowl, stirring until butter forms small clumps. Add buttermilk mixture to dry ingredients and stir with spatula until just incorporated and batter pulls away from sides of bowl. Using greased 1/4-cup dry measuring cup, scoop level amount of batter and drop onto parchment-lined rimmed baking sheet. Repeat with remaining batter, spacing about 1 1/2" apart. Bake until tops are golden brown and crisp, 12-15 minutes. Brush biscuit tops with remaining 2 Tbsp melted butter (sometimes I even sprinkle a little garlic powder into the butter!) if desired. Transfer to wire rack and cool 5 minutes.