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I'm Dreaming of a...White Chrismtas Cocktail! And How About Some Asiago Artichoke Dip?

by ‎07-02-2015 03:35 PM - edited ‎07-02-2015 03:40 PM

Hello, foodies…


My vacation is almost over, but I hope you've got some fun things planned for the Fourth of July weekend! Anyone going to see fireworks? Are you having a party? How about a Christmas-themed get-together? If not, this recipe might just change your mind. Foodies, say hello to my White Christmas Cocktail!


This quick and elegant drink is ideal for those busy holidays. Flavorful and cold…and only two steps!




White Christmas Cocktail

Makes 2–3 Cocktails


This recipe is prepared with the Nutri-Ninja iQ 1100-Watt Personal Blender (K42358).


Go to David's Recipe Item Page for the full list of items that David has used in his recipes.



  • 2 Tbsp confectioners’ sugar
  • 2 cups ice
  • 1/3 cup Vodka
  • 1/4 cup cold strong espresso coffee
  • 3/4 cup melted vanilla ice cream, cold
  • 1/2 tsp vanilla extract
  • 1/8 tsp ground cinnamon


  1. Spread the confectioners' sugar on a small plate. Dip 2 fingertips in water and wet the rims of your cocktail glasses. Dip the rims into the confections' sugar, coating completely. Set aside.
  1. Add the ice, Vodka, coffee, melted ice cream, vanilla extract, and cinnamon, in the order listed, to a blender and mix until smooth. Pour the cocktail into the prepared glasses and serve immediately.

The most important tip to remember for this drink: take care of your ice! For the best quality ice, freeze water you would normally drink (anything but unfiltered tap water). And be sure to avoid storing it in the freezer near foods like fish, which will make your cocktail taste, well, fishy.


We prepared this drink with Sunday's Today’s Special Value(R), the Nutri-Ninja iQ 1100-Watt Personal Blender. This versatile blender is perfect for those decadent cocktails…or, as my dear friend Jill Bauer shows, a hot Asiago Artichoke Dip. Here’s her recipe!


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Asiago Artichoke Dip


This recipe is prepared with the Nutri-Ninja iQ 1100-Watt Personal Blender (K42358).



  • 1 cup sour cream
  • 1 (8-oz) package of light cream cheese, softened
  • 1/2 cup grated Parmesan
  • 1 (14-oz) can artichoke hearts, drained and chopped
  • 1 cup shredded Asiago cheese
  • 1/2 cup shredded Mozzarella cheese
  • 8 oz dried cured Italian sausage, cubed
  • 8-1/2 oz sun-dried tomatoes packed in oil, drained and chopped
  • 1 cup fresh arugula
  • Salt and pepper, to taste



  1. Preheat the oven to 350°F. Add the sour cream, cream cheese, and Parmesan cheese to a blender and pulse until well blended. Scrape the mixture into a mixing bowl and add artichoke hearts, Asiago cheese, Mozzarella cheese, Italian sausage, sun-dried tomatoes, and fresh arugula. Spoon into 8 oz ramekins. Bake for 12–15 minutes, or until golden and bubbly.


Again, this is one of those recipes that's seasonless...guests will love it no matter if it's cold or warm outside. Go a little crazy and try it with your favorite breadsticks, baked pita, tortilla chips, raw veggies, or Jill's Savory Cheese Wafers!


Have a fantastic Independence Day!




Jill Bauer will be your humble host this Sunday for In the Kitchen with David at 12pm ET. Please join Jill and Mary for some cooking fun!


Keep it flavorful!

— David


P.S. Keep your eye out for America's Test Kitchen's Julia Davison this weekend...she's coming with ATK's brand-new cookbook, Cook's Country Eats Local. Here's a sneak peek at what's inside!


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on ‎07-02-2015 04:38 PM

Hi, David. That cocktail looks delicious. Jill's dip recipe is intriguing. Not sure about the cubed sausage. Happy 4th of July. Hurry back. You are missed. Judy in Phoenix.

on ‎07-02-2015 05:25 PM
Hi David! The dip recipe looks great! Enjoy what's left of your vacation! ! Happy 4th!! -Jeanmarie,NC
on ‎07-04-2015 03:56 PM

Very  nice recipes! Love the idea of asiago and artichoke. I have some little ramekins from Rachael Ray. They'd work great for this dip.  The cocktail looks too yummy. Thanks for sharing! I