White Wine Sangria - Party Sized!

For summer vacation, I went home to Canada for the week. The weather was cooler than Seoul, but it was a refreshing break from the heat. My mom and dad threw me a lovely barbeque filled with food, friends, and fun. I thought it would be nice to make a classic summer drink to enjoy, so I took advantage of the Ontario fresh fruits and whipped up a HUGE party sized white wine sangria.

Fresh veggies from my parents garden!

A delicious artichoke and cream cheese dip.

Ingredients

2 bottles of dry white wine 1 bottle of sparkling dry white wine
2-3 cans of soda water
1 lemon
1 lime
1 peach
1 pear
1 granny smith apple
1/2 cup frozen blueberries
1/2 cup raspberries
1/2 cup strawberries

Cut all of your fruit into slices or small chunks and throw into a large pitcher. Pour one bottle of white wine, sparkling wine, and one can of soda water over top. As you drink the sangria add in more soda water and the remaining bottle of white wine. Don’t forget to enjoy the delicious liquor soaked fruit!

This recipe made enough sangria for about 8 people to have 3 to 4 glasses of it and there were still leftovers!

4 Cheese Baked Spin Dip

I love dips, especially ones involving cheese. I think the following dip might be my favourite kind of dip ever. Almost every time I got to a restaurant and see a spinach dip on the menu, I order it right away. The ooey gooey cheese combined with the salty chips is simply irresistible. I’ve been craving spin dip recently, but it is almost impossible to find in a restaurant in Korea. So without further adieu... enjoy this tasty treat!

Ingredients

-          200g of cream cheese (one container)

-          Large bunch of spinach

-          1 cup grated pepper jack cheese (you can use any cheese of your choice, I just like the spiciness of the    pepper jack)

-          ¼ cup of sour cream

-          ¼ cup of parmesan cheese

-          ¼ red pepper

-          ½ cup of cheddar cheese

-          Pinch of cayenne pepper

Directions

Preheat oven to 205°C (400°F). Mix the cream cheese, sour cream, and parmesan cheese together in a large bowl with a wooden spoon until well combined. Wash and drain your spinach and pat dry. Don’t skip drying your spinach, because it will make your dip soggy. YUCK! Chop the spinach up, toss it into the bowl and mix well. Next, add the pepper jack and mix again.

Spoon the mix into a baking dish and top with cheddar cheese and a sprinkling of cayenne pepper. Pop it into the oven for 20 minutes. Let cool down for 5 minutes and serve with tortilla chips.