So, what are doing this weekend? Anything fun?
To start this weekend, hubby and I are going to rip the carpet out of one of our bathrooms. I don’t know about you, but we don’t happen to like carpet in bathrooms. So we are going to do a little demolition and then a little tile work will happen. It should be nice once it is done. It will be one of those projects that will get worse before it gets better!
And we are going to watch the Super Bowl.
Are you? Or are you having a non-Super Bowl get together? Even if you aren’t a big football fan, the commercials are always fun. Sometimes we eat during the game and watch the tv during the commercials!
Either way, we have a recipe for you for Spinach and Artichoke Dip. Alyssa took a recipe we had found a few years ago, tweaked it a little, and made it much better. This version is a little healthier than the original, but you wouldn’t know it from the taste!
Keep in mind, she works at an organic farm so her preference for the spinach is fresh and organic, but frozen works well too if it’s not in season. The same goes for the artichokes. If you are lucky enough the find them fresh, go for it! Otherwise, canned artichokes work just fine.
Spinach and Artichoke Dip
Ingredients:
14 oz. can artichoke hearts, drained.
3 cups fresh organic spinach (or 1/2 box of frozen spinach, thawed and drained)
2 cloves of garlic, roughly chopped
4 oz. cream cheese, softened
1/2 cup greek yogurt
1/2 cup parmesan cheese
1/2 cup shredded cheddar cheese
1/2 tsp cumin
olive oil
Directions:
Preheat oven to 350 degrees. Warm up a small sauté pan over medium heat. Add a touch of olive oil, and then add in the chopped garlic. Cook until the garlic begins to soften, and then add the spinach. Cook until just wilted. (If you are using the frozen spinach, skip this and move on to the next part. You don’t need to sauté the garlic if you don’t want to.)
Put artichokes, garlic and spinach in a food processor and chop. Mix all the other ingredients in a bowl and add the contents of the food processor. Spread into a small casserole dish and bake for 15-20 minutes. Serve warm with pita chips, crackers or small toasts.
Yum!
Have a great weekend whatever you do!
happy quilting,
Kate