Welcome to another week of Tasty Tuesday here at The Young'ns!
There’s a recipe index under the food tab above if you’re ever looking for a recipe I’ve already blogged.
Every Monday, I plan on trying a new recipe. If it goes well, that’s what I’ll be posting on Tasty Tuesday. If not, I’ll post a tried and true (i.e. something I don’t have to think about too hard) ;)
Haven’t tried any new recipes yet this week, so here’s one that I love to bring or make whenever there’s a gathering of people. It’s oh-so-tasty! Just make sure to bring enough bread and veggies to dip it in, or people will go for a spoon ;) This recipe doubles and triples well too, making it the perfect thing for big or small parties.
Hot Spinach and Artichoke Dip
Borrowed from The Olive Garden and CDKitchen
{Ingredients}
- 1 (8 oz.) pkg Cream Cheese
- 1 can (14 oz.) Artichoke Hearts, drained, coarsely chopped
- 1/2 cup Spinach, frozen chopped, or steamed
- 1/4 cup Mayonnaise (do not use Miracle Whip)
- 1/4 cup Parmesan Cheese
- 1/4 cup Romano Cheese (You can use all Parmesan)
- 1 clove garlic, finely minced
- 1/2 teaspoon dried Basil or 1 tablespoon Basil Fresh
- 1/4 cup Mozzarella Cheese, grated
- 1/4 teaspoon Garlic Salt
- Salt and Pepper, to taste
{Directions}
- Preheat oven to 350 degrees F.
- Allow cream cheese to come to room temperature. Cream together mayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt. Mix well.
- Add the artichoke hearts and spinach (careful to drain this well), and mix until blended.
- Store in a container until you are ready to use. Spray pie pan with nonstick cooking spray, pour in dip, and top with cheese.
- Bake at 350 degrees F for 25 minutes or until the top is browned. Serve with toasted bread, carrots, and celery.
~S
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