Tuesday, February 8, 2011

Super What?

On Sunday, Chris decided to go watch the big game with people that knew the difference between a touchdown and a touchback (is that a real thing or did I just make that up?) and so Colin and I were on our own. I threw together this little appetizer, based on my dear friend Donna's classic spinach and artichoke dip. My version just has a little added zip from sun-dried tomatoes. You may remember them from such classic Martha Envy recipes as this.

Spinach, Artichoke and Sun-dried Tomato Dip 
Serves 6-8

  • 2 cups shredded mozzarella cheese
  • 1/2 brick of cream cheese (4 oz)
  • 1/4 c. grated parmesan
  • 1 c. marinated artichoke hearts
  • 1/2 package frozen spinach, thawed and drained 
  • 1/2 c. sun-dried tomatoes
  • 2 tbs. mayonaise
  1. Preheat oven to 350 degrees. 
  2. Set aside a scant handful of mozzarella. Whirl together rest of ingredients in food processor. 
  3. Spoon out in to ovensafe dish. Top with reserved mozzarella. 
  4. Bake for 20-30 minutes, until cheese is bubbly and begins to brown. Serve with chips, crackers, etc.

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