Wednesday, November 20, 2013

Fancy Pants Apps : Spinach and Artichoke Dip

Print Friendly and PDF
I had one of my patented "great ideas" a few weeks ago.  Well, to be fair, I had this "great idea" back in like February but then forgot about it and it resurfaced again when I got all of my holiday ornaments from Mom's house.  I saw our cheap stockings and remembered that I wanted to make my own stockings this year.  Nice ones, you know.  Ones we could keep forever and still use in like 50 years.  What I always forget to remember when I think up these "great ideas" is that I am NOT a crafty person.

But, I had suspended that notion and started to get "crafty".  John and I picked stockings that were supposedly "beginner" needlepoint kits ("so easy, anyone can do it"), we purchased them and last week they came.  Excited, last Sunday I started on my stocking, thinking I could practice on mine and then make John's just about perfect.  It took about an hour for me just to figure out the directions.  There are 3 different charts and you have to consult all of them to determine what you're supposed to do.

Then, there are about 4 different stitches in needlepoint.  How do you know what stitch goes where?  You have to consult a chart.  What color should you use?  Consult a different chart.  How many threads to use at a time? You guessed it, another chart.  After all these charts, I did about 35 stitches, in about 30 minutes.  Not bad.  But then I held it up to John who was less than impressed with my lopsided stitching.  So, I went back to doing something I'm good at - making appetizers for the big game.
Spinach and Artichoke Dip
Serves:  4
1/2 cup marinated artichokes
1 cup spinach
1 clove spinach
8 ounces cream cheese
1 teaspoon salt
2 teaspoons black pepper
1/4 cup mozzarella cheese, shredded
4 tablespoons parmesan cheese, shredded

Preheat the oven to 350 degrees F.  In a small food processor, pulse artichokes, spinach, and garlic, until spinach is bite-sized.  Beat into cream cheese with salt, pepper, mozzarella cheese, and parmesan cheese.  Spoon into a small casserole dish (I like using 6-ounce ramekins).  Bake for 10-15 minutes, until the cheese is bubbly and the mixture is hot all the way through. Serve with tortilla chips and other dippers, if desired.  I especially like it with granny smith apples!  Weird, but delicious!

Until the next time my oven is on...



1 comment:

  1. Oh you poor dear! Next time look for pre-stamped stocking kit. That Is what I used to do my daughter's eons ago. I hope they still make them. Being very honest, I have been carrying around my husband's half finished stocking for 20 years now. My intentions are good. Speaking of good, this dip looks wonderful.

    ReplyDelete

©2009-2013 All photos, recipes, and content on thegrowingfoodie.com are copyright protected. Do not copy, distribute, or use without permission. Related Posts Plugin for WordPress, Blogger...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
Powered by Blogger.

Get Recipes Right to Your Inbox!

Football Fun!

Search

Archive

UA-39675793-1