It’s Shark Week so we decided to add a few toy sharks to our charcuterie board tonight. We lay parchment paper down on the counter and used little plates or bowls to keep any meat items away from the vegetarian bits. Our board tonight featured a warm spinach artichoke dip, a pimento and cheddar bowl and lots of fruits and cheeses. Plus a couple of blended greek yogurts make for each fruit sauces. It was a fun presentation all ten of us could find something to enjoy.
Sidebar: Karma spent 90 minutes shopping online for fancy foodie things for the board. Fancy meats, expensive cheeses and as much coupon buys she could find. Then for whatever reason the technology gods were not in her favor, she lost her cart and had to start all over again. Tricia suggested THIS TIME to just get bologna and American cheese. Soooooo that’s what we did. It seemed like a fitting redneck vegetarian shark-cuterie board. Loaded with basic cheeses and oscar mayer … as well as LightLife Veggie Bologna. Because things don’t need to be $fancy$ to be fun or fabulous.
Shark-Cuterie Board!
Ingredients
Spinach Artichoke Dip
Green Olive Cheddar Bowl
Charcuterie Ideas
Instructions
Spinach Artichoke Dip
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Combine the frozen spinach, cream cheese and cubed mozzarella in your food processor and pulse until finely chopped. Then add the drained artichokes, salt and pepper and process until smooth, or leave a bit chunky if you like more texture in your dip. Place in a 8x8 glass baking dish and microwave on medium high power for five minutes until the cheese is melty.
Green Olive Cheddar Bowl
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Combine cubbed cheese, olives with pimento (no juice) and cream cheese in food process and blend until smooth, or slightly chunky if you prefer. Serve chilled.
