Wednesday, November 20, 2013

Fancy Pants Apps : Spinach and Artichoke Dip

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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.


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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)
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