Superbowl Recipies Recepies

Oregon Blueberry Parfait

• signifies an Oregon product
• 3/4 cup Fresh Oregon Blueberries* (about 6 ounces)
• 1 carton Tillamook or Darigold Vanilla Yogurt* (6 ounces)
• 1/2 cup Bob's Red Mill Granola* (about 4 ounces)

Preparation:

1. Place 1/4 Cup Oregon Blueberries in the bottom of a parfait glass or tall drinking glass.
2. Spoon half of the 6-ounce yogurt container on top of the Blueberries.
3. Sprinkle 1/4 cup of the granola over the yogurt.
4. Repeat the layers, and then top the parfait with the remaining 1/4-cup of Blueberries.

Oregon Dungeness crab Artichoke and Spinach Dip

Makes 6 servings

Ingredients:

• 2 cloves garlic, finely chopped
• 1 10- or 11-ounce package frozen creamed spinach, thawed (see note)
• 2 tablespoons extra-virgin olive oil
• 1/4 cup dry white wine
• 1 61/2-ounce jar marinated artichoke hearts, drained
• 1 tablespoon chopped fresh tarragon (for a different flavor, use 1 tablespoon chopped fresh dill)
• 1/2 pound fresh crabmeat, picked over for shells and cartilage
• Juice and grated zest of 1/2 lemon (2 tablespoons juice and 1 teaspoon zest)
• Tabasco sauce
• Crostini or toasted baguette slices

Preparation:
Process the garlic with the creamed spinach in the bowl of a food processor. Remove the blade from the food processor bowl, add the olive oil and microwave on high for 4 minutes. Remove the bowl from the microwave and refit the blade. Add the white wine, artichoke hearts and tarragon, and process until smooth. Add the crabmeat, lemon juice, zest and Tabasco to taste, and pulse once or twice. Remove the blade and return the bowl to the microwave. Cook on high for 4 more minutes. To finish the dip, taste and adjust the seasonings. Serve warm or at room temperature with crostini or toasted baguette slices. Note: The spinach thaws best in the microwave on high for 2 minutes.