October 03, 2010

Hot Spinach Artichoke Dip for Crackers

I've made some fabulous meals this week but they haven't shown up on the website so you might think I've not been cooking anything... I have! It's just the life keeps me so busy that I often times click a photo of the dish I want to share with my readers but I don't get time to actually post it. My files are filled with random images of foods from the kitchen that make it to the pages of An American Housewife.

The night before last I whipped up an impromptu pork chop meal that was quite delicious but I neglected to write down what all I was adding or how much. Typical of me. LOL. I browned the pork chop in a bit of olive oil. I added minced garlic and sliced onions and sauteed them in the pan with the pork chops. I used a Bavarian Spice from Penzey's and some salt and pepper to season. I removed the chops to a plate and deglazed the pan with some left over red wine on the counter. I poured that over the chops and then placed all in the oven, covered, and baked at 375 for about 20 minutes until they were tender.

Today I'm pulling a photo from my file of a spinach dip I made earlier this week - an old standby for our family as it's a favorite. You can mix this up a little and use or omit what you like - it's still going to be good.

Spinach Artichoke Dip

1/2 c sour cream
1/2 c mayonnaise
1/2 c grated parmesan cheese
1/2 c mozzarella cheese (shredded)
1 1/2 t minced garlic
1 1o oz. package chopped spinach
1 14 oz. can artichokes - chopped

Mix all and place in greased casserole dish. Bake 20 minutes at 325 or microwave.

Less garlic, more garlic, omit artichokes, add a bit of onion - it's all up to you. Play with your food!Print Friendly and PDF