Well last night was a great time. Sorry I can't download pictures, but thank you Melanie for taking pictures there are some good ones, but I don't have a cord to download pictures with I have to go to Craig's, he has a card reader. Here is the recipe for everyone who wanted the spinach and artichoke heart dip:
1 8oz package of cream cheese at room temperature
1 9oz package of artichoke hearts (drained jarred or canned, cooked fresh, or frozen, but not marinated)
1 cup steamed spinach (1 lb raw or one 10 oz package frozen chopped spinach, thawed) well drained
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
2 garlic cloves
6 large fresh basil leaves
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 cup shredded mozzarella cheese
Preheat oven to 375 degrees
Grease a 2-qt baking dish
In a food processor, combine the cream cheese, artichoke hearts, spinach, mayo, Parmesan, garlic, basil, salt and pepper. Spoon into the baking dish. Top with the mozzarella. Bake until bubbling and the top is golden brown, 25 to 30 minutes. Serve with crackers, tortilla chips, or toasted rustic bread.
I didn't put the basil leaves in because I don't like basil, but that is up to you. Enjoy!!
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