What is it about cloudy, cold, and rainy weekends that makes you want to lay around and veg-out? The list of things I ate this weekend would include salt and vinegar chips, chips and salsa, ice cream, pretzels, baked potato with plenty of yummy toppings, and an apple just to make myself not feel like a failure. So what did I cook for dinner? Uhh, nothing that could be considered dinner food! A pie dish full of spinach and artichoke dip. Thank goodness, Nate was in the snacking-mood too!
1 10 oz box of frozen spinach, thawed and chopped
1 14 oz can of artichoke hearts, drained and chopped
8 oz cream cheese
1/4 cup sour cream
1/4 cup mayonaise
1/2 cup of Parmesan cheese, shredded
1 teaspoon seasoned salt (Lowry’s)
1/2 teaspoon red pepper flakes (more or less for desired kick)
1/2 a teaspoon garlic powder
More shredded Parmesan cheese for topping
– Optional – a few dashes of your favorite hot sauce
-preheat oven to 375 degrees
-add spinach and artichoke hearts to a medium-sized pot with just enough water to boil for 3-4 minutes. You just want the veggies to be more tender and cook out some of the frozen/canned flavor. Then drain in a colander.
-mix all of the ingredients and add to a baking dish
-sprinkle Parmesan cheese over the top
-bake for 30-45 minutes, until the cheese is melted, bubbly, and starting to brown
**We mixed some of the dip with our baked potatoes. Just imagine, a spinach and artichoke dip, double-stuffed potato! DEE-licious.
***Everything tastes better fresh. Of course, artichoke hearts are definitely worth getting canned and the frozen spinach is a time-saver. But if you’d like to saute fresh spinach, you want to end up with a cup of spinach.