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About Me

Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Thursday, April 8, 2010

HOT SPINACH AND ARTICHOKE DIP (from Katie Lee Joel's The Comfort Table)

Whenever my mom had dinner parties, she would employ me as her "caterer." My hot spinach and artichoke dip was always on the menu, and her regular guests have come to expect it on every occasion. It is fantastic
for entertaining because it can be assembled ahead of time and then baked just before your guests arrive.

One 8-ounce package cream cheese, at room temperature
One 9-ounce package frozen artichoke hearts (drained jarred or canned, cooked fresh, or frozen, but not marinated)
1 cup steamed spinach (1 pound raw or one to-ounce 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 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup shredded mozzarella cheese

Preheat the oven to 3750 F. Grease a 2-quart 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.


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