Let’s Talk Dip

February 9, 2006 | Posted by Allison as The Facts / History, Recipe at 2:40 pm |

Dips.bmp

I’m sure that dips go back to the very first human dipping his drumstick in fatty juices. My, have we come a long way!

We have barbeque sauce, hummus, fondue, ranch dressing (one of my personal favorites), guacamole, spinach & artichoke dip, pumpkin dip, pizza dip, Mississippi sin dip, zucchini onion with dill dip- the list is as extensive as it is delicious.

Whatever the occasion, Super Bowl, graduation or birthday- dips fit in perfectly.

I’m officially naming today Dip Day, so see below for a yummy-for-the-tummy spinach & artichoke dip and stay tuned for more dip thoughts throughout the day.

Ingredients:

  • 14 oz can artichoke hearts
  • 10 oz package frozen, chopped spinach (thawed)
  • 2/3 cup sour cream
  • 1/2 cream cheese
  • 1/2 cup Romano cheese
  • 1/2 cup Mozzarella cheese
  • 1/2 teaspoon minced garlic

What’s Next:

Go ahead and preheat your oven to 375.

In a small baking dish mix together:  artichoke hearts, spinach, sour cream, cream cheese, Romano, Mozzarella and garlic.  Cover loosely with aluminum foil.

Bake in preheated oven 25 - 30 minutes, or until heated through & bubbly.

I love some baked French bread to dip with, or bagel chips.  Whatever you choose, it’s sure to be delightful.

Eat well & Laugh often!

 

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