Last week was the week from hell. I was so sick, throwing up for days and missed a bunch of work and my first week back to school. I never thought Gatorade and water could taste so good when I could finally keep it down.
And now I'm finally back to eating foods!
I slowly but surely crawled my way back into a bacon and sushi-filled life. It's good because I was missing the old me!
And just in time for The Secret Recipe Club and to make and enjoy this delicious dip from Rachel at The Avid Appetite. She's the cutest! I really enjoyed reading her blog and getting to know her better... sounds like we both share a love of food, our men, and trying new restaurants! I bet we'd be good friends.
Plus the girl knows how to cook a mean dip. That's the kinda friend you definitely want by your side.
Spinach and Artichoke Dip
adapted from The Avid Appetite
- 1 teaspoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 10 oz fresh spinach, rinsed, drained, and chopped
- 1 (14 oz) can artichoke hearts, chopped
- 1/2 cup milk
- 8 oz cream cheese, softened
- a few dashes of Frank's Red Hot Sauce
- 1 cup shredded or grated parmesan cheese, divided
- salt and freshly ground black pepper
- tortilla chips, crackers, veggies and more for dipping
- cooking spray
Preheat oven to 425 degrees.
Meanwhile, add milk to the saucepan and warm over low heat, being careful not to boil the milk. Whisk in the softened cream cheese. Mix the spinach mixture back into the milk mixture. Add 1/2 cup parmesan cheese, hot sauce, salt and pepper. Mix well and pour into a baking dish lightly greased with cooking spray. Top with remaining 1/2 cup parmesan cheese and bake for 20 minutes or until lightly browned and bubbly.
This is the perfect dip for the big game coming up! Who are you guys rooting for? I love me some Peyton Manning :)
Linking up here.