Hello March! This month is pure madness and not just talking about basketball. We are gearing up for our Spring Club run which kicks off our busy season. This month's activities include a Paint Nite fundraiser for Chenoweth Community School on the 11th, regular Paint Nite on the 16th, and a pouring at Business After Hours at Freebridge Brewing on the 17th.
To kick off spring, we are having our Spring Club Party (club member only event) which is on Saturday April 2nd. If you're not part of the club, you should be! You can ask any of our Sunshine Mill ladies for more information. Needless to say, it’s going to be one for the books. We’ll have wine, wine cocktails, Solstice Pizza and more.
Our monthly special is pure madness! It’s our smooth 2010 Syrah and our juicy 2014 Riesling for $45! This pair will surely impress your guests for Easter dinner.
Last but not least, we want to share our artichoke dip recipe. One of seven items on our artisan appetizer menu, this tasty treat is a huge hit with the locals. It’s homemade weekly and oh-so cheesy and delicious.
1/2 minced yellow onion
1/2 cup sour cream
1/2 block cream cheese
1/2 cup of parmesan cheese
1 (14 ounce) can artichoke hearts, drained
1/4 blue cheese
Preheat oven to 400 degrees F (200 degrees C). In a medium-sized mixing bowl, stir together cream cheese, sour cream, Parmesan cheese and onion. When these ingredients are combined, mix in artichoke hearts, blue cheese and chives. Transfer mixture to a shallow baking dish. Bake at 400 degrees F (200 degrees C) for 20 minutes, or until light brown on top.
Once done serve up with some toasted bread or crackers and enjoy!