Moody Thought: “A good plan today is better than a perfect plan tomorrow.”
It’s almost time for the playoffs baby! Between the college football bowl games and NFL postseason play, these next seven weeks I’ll be in heaven. I say, “While in heaven, maximize the moment!” Thus, I’m pulling out all the stops. My first stop is chips and dip. A good chip and dip sets the tone for the remaining festivities. What better way to start things properly than an amazing spinach and artichoke dip?
2 Cloves fresh garlic (minced)
1 Cup Mayonnaise
1 Cup Grated Parmesan Cheese (8 oz)
1 (14 oz) can of artichoke hearts, drained and chopped
Salt and Pepper to taste
(Optional - a tablespoon mozzarella)
It tastes even better than it looks and is extremely easy to make. You’ll need about 35 minutes to make this. Preheat oven to 375 degrees F (190 degrees C). While oven is preheating, drain a can (~14 ounce) of artichoke hearts (quartered or half) then chop them. Be careful not to dice the artichokes. It’s good to have a mix of chopped and hearty pieces of artichoke. Once you’re done chopping, place artichokes in a bowl then add 5 ounces of cooked, chopped spinach (I like to use frozen chopped spinach, drained well after cooking). Ensure that the spinach has been properly drained before adding them to the mixing bowl. Combine two cloves of minced garlic with a cup of mayonnaise and Parmesan cheese to the mixing bowl. Mix everything together carefully and add salt and pepper to taste. Personally, I like to add a lil mozzarella to top off the dip before I bake however, this is optional. Once everything has been thoroughly mixed together and meets your desired consistency, add dip to a small ramekin or oven dish of your choice then bake for 25 minutes or until the top is golden brown. Give it about five minutes to cool and supplement the dip with you choice of chips. I’ve found that salty pita or tortilla chips tend to work best.
I hope you give this a try and enjoy sharing this with folks you care about.