June 6, 2004

Artichoke Dip!

The Boy just called me for a recipe: my now famous spinach artichoke dip. Instant joy! He still needs me after all, even if it is just to be his recipe reference. I'll take what I can get.

And just in case anyone else is in need of a recipe, I shall graciously share this one:

1 box frozen spinach
1 cup grated parmesan cheese
1 8-ounce package of cream cheese
1 cup mayonnaise
1 15-ounce can artichoke hearts (not marinated)
  1. Put the cream cheese on the counter to get soft while you do the prep.

  2. Cook the spinach then squeeze it out, small handful by small handful until it is fairly dry.

  3. Open and drain the artichoke hearts. Chop them into small pieces. Squeeze them by small handfuls to get some of the moisture out.

  4. Holding back a little of the parmesan, mix all ingredients in a largish-bowl. Make sure the cream cheese is mashed well in with the other ingredients.

  5. Spread into a shallow dish (like a 6x8 casserole or a bowl works too but then it must be baked longer). Sprinkle the top with the held back parmesan.

  6. Bake in a 350 degree oven for about 20 minutes (or more if it's deeper dish). It's ready when it's kinda toasty on top and around the edges. It'll smell delish too.

  7. Serve with whatever cracker or chip strikes your fancy. We like to use garlic Ritz crackers.

  8. Memorize the recipe so you'll be ready when your son is away for the summer and needs it for a party. Be glad he's not bringing the beer.

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