This past Saturday, we welcomed local artisans selling their goods just in time for the Holiday season. We enjoyed a great turn out and offered light food and wine pairings for guests to enjoy while they shopped. Special thanks to Vince & Lore DiSalvo for their offering of the marscapone-berry treats which were as delicious as they were beautiful! One favorite of the crowd was the three cheese artichoke dip and, as promised, here is the recipe:
8 oz. block of cream cheese softened
1 block of Yancey's Fancy Bergenost Cheese shredded
1/2 cup of shredded Parmesan cheese
1 jar of marinated artichokes, drained and coarsely chopped
3/4 cup of sour cream
3/4 cup of mayonnaise
4 scallions chopped
salt, pepper and crushed red pepper flakes to taste
Combine ingredients into a crock pot and put on high until warmed through and cheese has melted. Serve with crostini or tortilla chips along with Deer Run Riesling!
I am the newest addition to the Deer Run Winery family. Scott and I married in 2014 and I transitioned from a hospitality manager to a grape farmer's wife.