Food Lust People Love

Sunday, December 28, 2025

Spicy Baked Artichoke Dip

This spicy baked artichoke dip is creamy, cheesy and delicious but oh, so easy to make! It can be prepared ahead and baked when you are ready to serve.

It was four days before Christmas. As I finished checking out at my local grocery store, the self-check employee wished me a merry Christmas. I returned the good wishes and then laughed, saying, I’m sure I’ll be back before then!

I was, in fact, there at least two more times. And my daughter was there once. We have lists! We plan ahead! And, yet, multiple trips to the store seem to be unavoidable somehow. Tell me it’s not just me, please.

With the goal of not having to go out again for a while, I challenged my fellow Sunday FunDay bloggers to share appetizer recipes that can be made with the store cupboard and/or refrigerator/freezer items they usually have on hand. I’m thinking for New Year’s Eve but, truly, any party would do.

Spicy Baked Artichoke Dip

This recipe calls for mayonnaise. DO NOT substitute Miracle Whip or salad cream – they are too sweet.

Ingredients

1 cup or 240g mayonnaise

1 1/2 cups or about 190g finely grated Parmesan

1 can (14oz or 400g) quartered artichoke hearts, drained weight 8 1/2oz or 240g

1 small hot red chili pepper

Optional additions: Sometimes we like to add crabmeat, cooked shrimp or crispy bacon before baking the dip to bubbling richness.

To serve: crackers or toasted baguette slices

Method

Preheat your oven to 350°F or 180°C.

Lay the drained artichoke quarters out on folded paper towels so they can dry while you prepare the rest of the ingredients.

Mince the chili pepper.

Measure the mayonnaise and Parmesan into a mixing bowl.

Chop the artichokes roughly, discarding any tough pieces of the outer leaves.

Add them into the mixing bowl along with the chili pepper and mix all the ingredients together.

Spoon the dip into the baking pan.

Bake in the preheated oven for about 25-30 minutes for a smaller, deep ovenproof dish. Or for a little less time in a bigger, shallow pan. The dip should be golden on the top and bubbling hot.

Serve the dip with crackers or sliced baguette. Leftovers are great in a baked potato or piled on toasted baguette slices and warmed in an oven.

Enjoy!

It’s Sunday FunDay and today, as I mentioned above, we are sharing appetizer recipes made with ingredients we usually have on hand (and hope you will too!) Check out the links below.

Baked Sweet Potato from Sneha's Recipe
Buffalo Chicken Stuffed Celery from Palatable Pastime
Go-to Queso Dip from Amy's Cooking Adventures
Jalapeño Popper Dip from A Day in the Life on the Farm
Savory Chevre Truffles from Culinary Cam
Spicy Baked Artichoke Dip from Food Lust People Love
Tomato and Boursin Bruschetta from Karen's Kitchen Stories

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

Pin this Spicy Baked Artichoke Dip!

Sunday, December 21, 2025

Gingerbread Cookie Bars

These gingerbread cookie bars are an easy way to enjoy delicious gingerbread cookies without all the faff of rolling and cutting. Decorate with royal icing to finish.

When my girls were younger, seasonal Christmas baking always included sugar cookies of various colors and designs and gingerbread men with royal icing features and M&M baking bit buttons.

We loved baking and decorating them almost as much as eating our creations. Also, fancy cookies make great gifts for friends and neighbors. Who doesn’t like to get a small plate of festive Christmas cookies?

I must confess that I’ve gotten lazy now though. I rarely make any cookies that require rolling out and cutting, then re-rolling the scraps and cutting again. Even when I make sugar cookies, I make a sausage out of the dough so I can just slice and bake.

The dough for these gingerbread cookie bars isn’t stiff enough to do that though, so I just bake them and cut them apart. Still so easy!

Gingerbread Cookie Bars

For the molasses, use unsulphured, as in the ingredient list, NOT black strap which is very strongly flavored and will overwhelm the spices. I use Grandma’s brand. This recipe was adapted from one on Sally’s Baking Addiction. The royal icing ingredients make way more than you need to decorate these cookie bars but the balance can be kept indefinitely in the freezer.

Ingredients for 24 cookie bars

For the cookie bars:

2 1/4 cups or 281g flour

2 teaspoons ground ginger

1 1/2 teaspoons baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

3/4 cup or 170g unsalted butter, melted and cooled

1/2 cup, packed, or 100g dark brown sugar

1/2 cup or 100g sugar

1/3 cup or 80ml (113g) unsulphured molasses

1 large egg, at room temperature

1 teaspoon vanilla extract

For the royal icing:

1 1/4 cups or 156g powdered sugar

1/4 teaspoon cream of tartar

pinch fine sea salt

1 large egg white (about 40g)

Important: Uncooked egg whites should not be served to anyone with a compromised immune system, unless those whites are from pasteurized eggs. Substitute an equivalent combination of powdered egg whites and water, according to the package instructions.

Method

Preheat your oven to 350°F or 180°C and prepare a 9x13 in or 23x33cm pan by lining it with baking parchment. I dab a little butter or oil in each corner and in the middle to help anchor the paper to the pan. This keeps it from sliding around as much.

In a large mixing bowl, whisk to combine the flour, ginger, baking soda, cinnamon, allspice, cloves, nutmeg and salt.

In a medium bowl, whisk the melted butter, brown sugar, sugar, egg, molasses and vanilla together until no lumps remain.

Sift the flour mixture into the butter mixture folding as you go.

Spoon the dough to the prepared baking pan.

Use a spatula to spread and press it into a smooth, even layer.

Bake for 23–26 minutes or until the top is set but still looks quite soft. There shouldn’t be any jiggle but do err on the side of under-baking. The bars puff up in the oven, but will deflate and firm up as they cool.

Leave to cool on a wire rack in the pan for about 10 minutes then using side of the baking parchment, slide the baking parchment with bars on top from the baking pan to the wire rack.

Leave to cool for another 10-15 minutes, then slide the baking parchment with bars to a cutting board and cut into squares.

Gently separate the squares and leave to cool.

Meanwhile, make the royal icing. Sift the powdered sugar, cream of tartar and pinch of salt into a mixing bowl. Add in the egg white.

Whisk it in a little at a time from the middle, until all is incorporated.

When the cookie bars are completely cool, spoon some of the icing into your piping bag fitted with a #3 tip.

Decorate as desired, letting some drip off the sides of the gingerbread bars. I like to do diagonal lines across the top. If you don’t have a piping bag and tip, use a Ziploc bag with a tiny corner cut off.

Leave to set.

The royal icing will harden up then the bars can be stored in an airtight container or packaged up to share with friends and family.

Enjoy!

It’s Sunday FunDay and today we are sharing recipes on our holiday cookie platters in celebration of National Cookie Exchange Day which falls next Monday, 22 December. Many thanks to our host, Camilla of Culinary Cam. Check out the links below.

A Panoply of Pistachio Cookies by Culinary Cam
Bakery-Style Holiday Sprinkle Cookies by Karen's Kitchen Stories
Citrusy Ginger Shortbread Cookies by A Day in the Life on the Farm
Egg Free Peanut Butter M&M Cookies by Mayuri's Jikoni
Eggless Piped Chocolate Cookie by Sneha's Recipe
Fruitcake Cookies by Amy's Cooking Adventures
Gingerbread Cookie Bars by Food Lust People Love
Vegan Ginger Cookies by Sid's Sea Palm Cooking

Pin these Gingerbread Cookie Bars!

Wednesday, December 17, 2025

Boursin Zucchini Tart

This Boursin Zucchini Tart, baked in flakey puff pastry and scattered with toasted pine nuts, is a tasty dish that is not only delicious, it's pretty!

We first discovered the magic of Boursin when we lived in France back in the early 1990s, when it was still available in only the original garlic and herb version. Now that soft, creamy cheese comes in several flavors, including the original, Cracked Black Pepper, Shallot & Chive, Basil & Chive, and Caramelized Onion and Herbs, Fig & Balsamic and Lemon & Dill. I think there’s even one with truffles, but don’t quote me.

If you have a box of Boursin, you have the start of a good recipe! And, no, I’m not being paid to say that. In fact, I’d like to tell you that, at least in France, there are store brands of copycat cheese that I often buy instead of the real thing when I’m there, but I’ve never seen that option elsewhere. In addition to the 150g rounds, both the Boursin and store brands also come in little foil-wrapped pats, like butter, perfect for spreading on a slice of warm toast.

We do have Alouette in the US, which comes close, but no store brands that I’m aware of. Please correct me if I’m wrong! Flavored cream cheese is NOT the same consistency.

Boursin Zucchini Tart

Do not skip the salting, draining and drying steps for the zucchini. They do release a lot of extra liquid which will make your tart crust soggy otherwise. I give the weight of my zucchini below to use as a guide. A little more or less will not make a difference.

Ingredients

5.3 oz or 150g Boursin, at room temperature

1 egg, at room temperature

freshly ground black pepper

3 zucchini, approx. weight 14 1/2 ox or 411g

Fine sea salt

2 tablespoons finely minced onion

2 garlic cloves, finely minced

1/4 cup or 60ml olive oil

Ready rolled, all butter puff pastry circle, 8 oz or 227g

For garnish:

1/4 cup or 37g pine nuts, optional

Method

Whisk together the Boursin and egg then add a few generous grinds of black pepper. Chill until ready to use.

Trim the ends off then slice the zucchini thinly.

Put a single layer in a colander and sprinkle with salt. Add another layer and salt again. Continue until all of the zucchini is salted in the colander. Leave to drain for an hour or even two if you have the time.

When draining time is up, give the colander a good shake then dry the zucchini off with paper towels. Tip the slices out onto a clean cloth and spread them out. Roll up the cloth and set aside for a few minutes to dry off completely.

Add the minced garlic and onion into a large mixing bowl with the olive oil. Mix well.

Add the zucchini to the bowl and toss to coat thoroughly.

Preheat your oven to 400°F or 200°C.

Unroll the puff pastry with its baking parchment on a baking pan then roll/fold the edges up to create a raised edge.

Prick it all over with the tines of a fork.

Spread about two-thirds of the Boursin mixture inside the raised edge.

Starting on the outside, line the tart with the zucchini, overlapping as you go.

When you’ve used up all of the zucchini, sprinkle any garlic and onions left behind in the bowl on top.

Drizzle the remainder of the Boursin mixture over the top.

Bake for 10 minutes in your preheated oven then rotate the pan to ensure even baking and bake for a further 10 minutes or until puffed and golden.

Meanwhile, toast the pine nuts in a small skillet over a medium fire, if using.

Shake the skillet frequently so they don’t scorch. Remove from the heat and leave to cool.

When the tart is baked, remove from the oven and cool slightly on a wire rack.

Slide it to a serving plate then sprinkle on the toasted pine nuts.

Cut in big wedges to serve.

Enjoy!

I can hardly believe it but Alphabet Challenge 2025 is coming to an end with this 26th post, brought to you by the letter Z! Stay tuned in the New Year for the 2026 edition. Yes, we all enjoyed this so much that we are going to start over again for the third time on January 7th. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the Z recipes below: