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

Ingredients:

• 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

Directions:

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.