Tuesday, August 7, 2007

Spinach & Articoke dip

I had my family over for dinner last night and I made this spinach and articoke dip. All I can say is OMG....it is sooooo good!! Eric, Kevin and I almost finished it off before the rest of my family arrived. The last ones to arrive lost out on having any... ( sorry Rusty and Amanda...you snooze, you lose ;) ). I highly recommend trying this next time you have a need for a hot dip. Its very easy, only takes about 10 mins prep time..and 20 mins to cook.




1 can (14 oz.) artichoke hearts, drained, finely chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
3/4 cup KRAFT 100% Grated Parmesan Cheese
3/4 cup KRAFT Mayo Light Mayonnaise
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese
1/2 tsp. garlic powder
PREHEAT oven to 350°F. Mix all ingredients until well blended.
SPOON into 9-inch pie plate or quiche dish.
BAKE 20 min. or until heated through. Serve with TRISCUIT Reduced Fat Crackers and assorted cut-up fresh vegetables.





4 comments:

Nirmala said...

This looks just delicious. I love spinach in unhealthy dishes!

(I Love Indian Food) Prabhudesai said...

I have been interested in baking a perfect bread for a long time. Have any of you gals ever baked a bread which is light and fluffy? My breads are normally dense and heavy. Would appreciate any hints.
Thanks.

Kath said...

My grandmother from Finland use to make a coffee bread from scratch. I have to say it is the most delicious bread I've ever had. Its the kind that you have to let rise ( from the yeast ) and you braid it before you bake it. This is one recipe I have not tried to make yet. Maybe this winter when Im snowed in =).

Michelle said...

I have made bread a few times before but my success comes with using either a bread machine to make the dough or my stand mixer. I think the key to light and fluffy bread it not to handle it too much or over mix it. What type of bread are you thinking about making?

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