Chew on This | Artichoke Spinach Dip

Hi there.

It's about -6℉. The wind chill makes it around -25℉. 

Is this even news any more? 

Are you sitting there thinking to yourself...Big deal, Lucille. It's cold here, too…?

Well, okay. No need to get testy.

There are other things going on. For instance, my kids are home today. Because of the dangerous wind chills. Also, my kids will be home tomorrow. Because of the dangerous wind chills. So there's all that.

But really….that's about all that's going on around here. It's delightful.

Keep warm.

Cares

Here's our recipe:

Sure, it seems like there's not much going on except this crazy weather, but there surely must be. Like, maybe a big football game?? Make this dip and delight yourself and your guests. Enjoy!!

Artichoke Spinach Dip

4-5 strips bacon, cooked and crumbled (bacon fat reserved in the sauté pan)

6-7 C loosely packed, fresh baby spinach

1 T butter

salt and pepper

1/2 C plain Greek yogurt

1/2 C softened cream cheese

1/2 C grated parmesan cheese

1/4 C mayonnaise

2 cloves minced garlic

salt and pepper

1 (12 ounce) jar artichoke hearts, drained and chopped

Preheat your oven to 350℉. Butter a small (7x7) baking dish.

In a large sauté pan over medium-low heat, cook your bacon until crispy. Remove bacon from pan, crumble and set aside for later use. Keeping the bacon fat in the pan, add your baby spinach and butter and stir. Keeping the heat at medium-low, the spinach will cook down very quickly. Add salt and pepper to your taste. Drain any liquid and set the spinach aside to cool. Once cooled, finely chop your spinach.

Next, in a mixing bowl, stir together your yogurt, cream cheese, parmesan, mayonnaise, garlic and salt and pepper until smooth. Fold in your artichoke hearts, spinach, and bacon.

Pour dip into your prepared baking dish and place in the oven. Bake dip about 20-25 minutes, or until bubbly. Serve with pita chips, crostini, tortilla chips, or serve in a bread bowl. Enjoy!