Spinach and Artichoke Dip

Photo courtesy MyRecipes.com

Okay, so you caught me. Once again, I am picture-less. But I just had to post this recipe for you, it's so good and so easy! I've been making this over and over again for more than a year now, and there are some great reasons why. First of all, it's yet another of my favorites from Cooking Light, so it's a little healthier for you than traditional Spinach and Artichoke Dip. In fact, I like this version much, much better than anything I've had in restaurants lately since it's not greasy. It's creamy and delicious, with a slight tang from the artichokes, and I promise that you won't miss the full fat cream cheese at all. Also, I dare you to find a better way to eat your spinach!

My biggest piece of advice when making this dip is to make sure that you thaw the spinach (overnight in the fridge or a few hours on the countertop works) and drain it really well. Put it in a kitchen towel and squeeze out as much liquid as you can - this will keep the dip from being too watery.

Make this today! You won't regret it. It would be perfect for a football party, or as an appetizer at your next holiday gathering. Trust me, if you put a bowl of this out with some chips or crudites, it will be gone in no time!

Spinach and Artichoke Dip

adapted from MyRecipes.com

Ingredients

• 2 cups lowfat mozzarella cheese, divided
• 1/2 cup fat free sour cream
• 1/4 cup grated Parmesan cheese, divided
• 1/4 tsp black pepper
• 3 garlic cloves, crushed
• 1 14oz can artichoke hearts, drained and chopped
• 2 8oz blocks neufchatel cheese (or reduced fat cream cheese), softened
• 1 10oz package frozen chopped spinach, thawed, drained, and squeezed dry
• Pita chips, baked tortilla chips, or vegetable crudites (optional - for serving)

Directions

1. Preheat the oven to 350 degrees F.

2. Drain and squeeze the spinach dry. Set aside.

3. Drain the can of artichokes and chop them into bite sized pieces. Set aside.

4. Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, pepper, garlic, artichoke hearts, and spinach in a large bowl until well combined.

5. Spoon mixture into a baking dish and top with remaining Parmesan and mozzarella cheeses.

6. Bake at 350 degrees for 30 minutes or until it's bubbly and the cheese has melted and is slightly golden brown.

7. Serve with chips or veggies and soak up all the compliments!

Bridal Shower Menu

Okay, so I remember I promised that I would post this glorious and beautiful post filled with pictures and amazing recipes from the bridal shower that I threw this past Saturday.Unfortunately, I realized I hadn't taken any pictures when the party was over and all of the food was half eaten! But, I thought I'd post anyway. I really liked my menu and thought it worked out really well for a casual mid afternoon shower. This one was actually an "Around the House" theme, where each guest was assigned a room to buy for. We ate, played a couple of games, and just enjoyed each other's company. It was a great way to spend an afternoon!Most of my menu comes from chefs from FoodNetwork.com, with one original recipe inspired by a restaurant in Chattanooga, TN.

Bridal Shower Menu

• Mascarpone Mini Cupcakes with Strawberry Glaze - These cupcakes take a short cut by using a doctored up white cake mix, but they are so good. I couldn't find any mascarpone at the store I was at, so I subbed cream cheese and they came out just fine. The strawberry glaze gives them a light pink color, and anything mini is just cute. Perfect for a bridal or baby shower, or a girl's birthday. You can find the recipe here: http://www.foodnetwork.com/recipes/giada-de-laurentiis/mascarpone-mini-cupcakes-with-strawberry-glaze-recipe/index.html
• Stuffed Mushrooms with Sausage - This recipe comes from Tyler Florence. And just like every other recipes of his I've tried, this one didn't fail me. I was a little skeptical of some of the ingredients, like raisins, but these turned out really well. If you love mushrooms, you'll love this recipe: http://www.foodnetwork.com/recipes/tyler-florence/stuffed-mushrooms-with-sausage-recipe/index.html
• Brie en Croute - This is a Paula Deen recipe. You really can't go wrong with ooey, gooey melted cheese tucked inside flaky puff pastry. The Brie inside is topped with pecans and raspberry jam, and makes for a unique and delightful treat. I made mine up in the morning and popped it in the oven just before guests arrived so it was nice and warm and melted inside. http://www.foodnetwork.com/recipes/paula-deen/brie-en-croute-2-recipe/index.html

And lastly, here is the one recipe I made up. It's inspired by an amazing sandwich I ate at a restaurant in Chattanooga, TN called River Street Deli. It's owned by a New Yorker and it's just one of those simple, amazing hole in the wall places. You might think this is an odd combination at first, but its great!

Mini Open Faced Ham, Cheddar, and Green Apple Sandwiches

Ingredients

• 10 slices of Pepperidge Farm Very Thin white bread
• 1/4 c. apple butter (approximate)
• 1 large or 2 small Granny Smith apples
• 1 package Sargento sliced Medium Cheddar cheese (or any deli sliced cheddar cheese)
• 1 package good quality deli ham or proscuitto
  

Directions

Preheat your oven to 350 degrees. Cut the crusts off your bread slices, and then half them. Put all of the bread slices on a cookie sheet, and spray with a little bit of cooking spray. Put them in the oven until just toasted. This took about 5 minutes for me, but check them often. You want them to be barely browned. Next, core and slice your granny smith apple into very thin slices. I didn't peel mine because I liked the color. I also put mine in a bowl of cold water and lemon juice after slicing so they wouldn't turn brown. After slicing your apples, you'll want to slice up your cheese into rectangles that fit perfectly on top of your bread slices. Make 20 cheese rectangles and you can nibble on the scraps. After the cheese is done, you're ready to assemble your appetizer. Spread each bread slice with a thin layer of the apple butter. Top with a slice of cheese, a slice of apple, and then with the ham or proscuitto. I just layed the ham prettily atop the apple, but if you have proscuitto you can wrap it around the sandwich. Just experiment and see what looks good. Arrange on a tray and wrap with plastic wrap until guests arrive so the cheese won't dry out around the edges. I would make this one the day of so its fresh.
Enjoy!