Baby Bean is Growing

 BabyFruit Ticker

Friday, December 16, 2005

Fake it, don't make it

(Yes, I'm being spammy today. So sue me.)

So, this weekend we have our second pot-luck event of the season, and I'm planning on taking the same thing I took to the first: spinach artichoke dip. It's AWESOME. The recipe calls for baking it in the oven, but for the first party, I cooked it in our mini crock pot and it came out beautifully and stayed warm for the whole party.

So, for my mom who asked for the recipe:

Spinach-Artichoke Dip

From Real Simple

1 10-ounce box frozen cut or chopped spinach, thawed
1 12-ounce jar artichoke hearts, drained and roughly chopped
1/2 cup whipped cream cheese
3/4 cup sour cream
1 cup grated Cheddar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Pita chips, tortilla chips, or sliced French bread
1 lemon, cut into wedges (optional)

Heat oven to 400° F.

Squeeze the spinach between paper towels to remove excess moisture. In a medium bowl, combine the spinach, artichokes, cream cheese, sour cream, and Cheddar. Season with the salt and pepper. Scrape the mixture into a small oven-safe baking dish. Bake until lightly golden and heated through, about 15 minutes. Serve warm with the chips or bread and the lemon wedges, if desired.

Yield: Makes 4 servings

From Lacy: This is NOT low fat, but would probably be really easy to lighten up by using reduced fat dairy products -- cream cheese, sour cream, and cheddar -- and by using artichoke hearts packed in water instead of marinated in oil. Also, I doubled the recipe for the party and it was gone well before the end (about 35-40 people).

To make in the crock pot: assemble all the ingredients and put into the crock pot on low for at least two hours, stirring occasionally.

No comments: