This is my favorite time of the year, I run through my favorite recipes, test new ones, make lists and generally live the entire holiday through in my mind, weeks ahead of the actual one. This year is no exception, except that I am trying to find my Sweet Potatoes Brulee recipe with no success...
Here's one of my favorites, good any time of year but a special hit with my gang at home.
Hot Spinach and Artichoke Dip
1/2 C. grated Parmasean or Romano cheese
1 large clove garlic
1 (10 oz.) package frozen chopped spinach, thawed, firmly squeezed to remove moisture
1 (6-1/4 oz.) jar artichoke hearts, drained, patted dry
1 (8 oz.) container of soft garlic-chive cream cheese
2 large eggs
1 C. shredded mozzarella cheese
Preheat oven to 375 F. Put Parmasean cheese in a food processor with metal blade. Turn motor on and drop garlic through feed tube to mince. Stop machine and add spinach, artichokes, cream cheese and eggs. Process until thoroughly blended; turn into medium bowl. Fold in mozzarella and transfer to a 2 to 3 cup baking dish; bake until heated through, 20-25 minutes. Serve hot with tortilla chips, sour cream and salsa. Makes 16 servings. Make sure you serve with Picante sauce and sour cream and crispy tortilla chips.
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