This last weekend for the Superbowl I made the standby classic, Artichoke Spinach Dip. Jeff really enjoys my recipe for it, but everyone was so full from Skyline Chili Dip and Queso Dip that much of mine was left over. I gladly took it home, and mixed about half of the leftovers with a big glop of pasta last night, making spinach artichoke pasta, yum!
I've included the recipe for the spinach artichoke dip, which if you add some milk in with the saucepan and half you can probably make a pretty sweet cream sauce. I didn't do that, I was too lazy. I got struck by the economy yesterday (sigh) and wasn't up to making much. Though I did make some cookies. Which were quite yummy, I'll post those tomorrow.
Anywho. I'll also prolly do another post sometime with this dip, it's one I plan for my cookbook.
As I was hit by the economy I probably won't have the ability to make as many of things....... we'll see. :( So if my blog posts slow I apologize, but I'll try to make SOMETHING, at least once a week, probably twice. I do still have some plans, and hey, it might all be cheap things, we'll see.
Artichoke Spinach Dip
1 8oz package cream cheese
¼ c sour cream
approximately ¼ c parmesan cheese
approx. ¼ c romano cheese
approx ¼ c any other type of cheese, gruyere, fontina, or something creamier
½ tsp dried basil
a pinch of nutmeg
salt and pepper to taste
1 14 oz can artichoke hearts
½ c frozen spinach, thawed
¼ c mozzarella cheese (or more, if you desire)
a pinch of hot sauce
a dash of cajun seasoning
Oven 350 F
Mix cream cheese, sour cream, cheeses, garlic, basil, salt, pepper, hot sauce, etc. Gently stir in artichoke hearts and spinach. Spread in baking dish, sprinkle with cajun and top with mozzarella. Bake 25 minutes or until bubbly and lightly browned.
To make pasta, boil enough pasta for a group, mix in spinach and artichoke dip (about 1/4 for two people), top with pine nuts and parmesan cheese.
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