As we settle back into our fall routines and bid farewell to another summer it’s not all doom and gloom. With the changing of the foliage and a chill in the air there are some good things to look forward to.

For sports fans it means that we are approaching one of the best times of year. Just last week the first NFL regular season games were played and we are less than three weeks away from the launch of another NHL season, which means we can get back to Canada’s favourite national pastime, spending Saturday nights and Sunday afternoons sitting on the couch with friends, glued to the TV, moaning about how poorly our teams are playing, and inhaling copious amounts of high-fat foods.

So, as we make plans for the big game and entertaining guests we have to contemplate what decadent, artery clogging, coronary causing, appetizers are to be served. Now I know for several of you that usually involves wheeling the cart through the frozen food aisle of the neighbourhood grocery store, or worse still, paying a visit to one of those convenience stores, where the cooking has already been done for you, leaving you to simply reheat the items come game day.

Others choose to open up a bag of tortillas and drown them in cheese, fire them in the oven or even the microwave and serve them with some store-bought salsa. If that’s your choice then it’s fine by me, but it doesn’t have to be that way.

With a little bit of effort and a little extra time you can make some unique and tasty dishes without spending hours in the kitchen, while still clogging arteries and having your guests reaching for their heartburn medication. This week I share with you two of my favourite snacking dishes to enjoy with friends while watching the game. The first is arguably the best spinach and artichoke dip ever. It was a recipe that we developed upon opening LUX Steakhouse some eight years ago, and to this day I salivate when it hits the table. It requires a little bit of work in preparation, but can almost all be done prior to your friends arriving. The second is a more recent addition to our menu at Century Grill and it is the ultimate in indulgence, sure to leave you wanting more. Oh, and did I mention it’s extremely simple to make? I hope you enjoy them as much as I do, and may your team to lead you to the Promised Land this year, but if they don’t, at least you ate well along the way!

Spinach & Artichoke Dip

Prep Time: 30 minutes

Cooking Time: 10 minutes

Feeds: 10-12 people

Serve with: fresh tortilla chips, crostinis, or torn up French bread

Recommended tools: food processor

1 green pepper, chopped medium dice

1 red pepper, chopped medium dice

½ red onion, chopped medium dice

1 4 oz. can good quality artichokes, drained, quartered

1 lb. fresh spinach, blanched, drained (you can sub frozen)

750 gr. cream cheese

1 cup mayonnaise

¼ cup grated parmesan

1 Tbsp. minced garlic

1 Tbsp. Lea & Perrins

1 tsp. Tabasco

Salt and pepper to taste

If using fresh spinach, place a medium pot of water on the stove to boil, if using frozen, defrost spinach and squeeze all water from the spinach

Prepare an ice bath in a large bowl

Once the water boils, season with salt, place the spinach in the water and stir to cook, allow to cook no more than 1 minute, drain and immediately place in the ice bath to stop the cooking

Drain the cooled spinach and squeeze to remove all water

In the food processor puree the cream cheese, adding the mayo, minced garlic, Lea & Perrins and Tabasco

Then add the spinach and pulse to puree

Add the remaining ingredients and pulse to combine, season to taste

Place in one or several heat proof containers and refrigerate

When ready to serve, preheat the oven to 425F and then place in the oven, cook until simmering and lightly browned on the surface, about 8-10 minutes

Serve with tortilla chips or French bread

Drunken Bread aka Lazy Man’s Fondue

Prep Time: 10 minutes

Cooking Time: 15 minutes

Feeds: 10-12 people

1 loaf French bread, day old works good, large dice

¼ cup white wine

¼ cup melted butter

2 Tbsp. minced garlic

2 Tbsp. minced shallots

1 Tbsp. chopped parsley

¼ cup parmesan, grated

½ Tbsp. dried oregano

Salt and pepper to taste

2 oz aged white cheddar, grated

6 oz. provolone, grated

In a large bowl combine cubed French bread, white wine, melted butter, minced garlic, minced shallots, parsley, oregano, and parmesan

Mix thoroughly to combine, season to taste

Combine the aged cheddar and provolone in a bowl and mix

Using a large heat proof container, lightly layer the bottom with a sprinkling of the cheese mix

Then add about half of the bread, sprinkle more cheese on

Then add the remaining bread and top with all of the remaining cheese

When ready to serve, preheat the oven to 450F

Bake in the oven until golden brown and all of the cheese is melted, about 12-15 minutes

Enjoy this dish and watch it disappear!

Who’s hungry?