There are days in all of our lives when we are consumed with laziness. My life is one of those
days.
I made a batch of brownies with a layer of marshmallow and chocolate peanut butter Cornflake crunch last night, and it tasted awesome. But I was too lazy to write down the recipe I made up or take pictures.
So today, I knew I needed to post something. But what could I do?
Well luckily, I planned for my own laziness.
When I made my delicious Spinach Artichoke Stuffed Mushrooms, I also made a small batch of dip, and while I already had an area set up for taking pictures of the mushrooms, I snapped a couple of my dip as well.
So learn from me, not by my example of laziness, but of my example of delicious, creamy, tangy Spinach Artichoke Dip.
Ingredients:
8oz canned/fresh Artichoke Hearts (Chopped)
2 Cups Spinach (Chopped)
8oz. Cream Cheese
1 Cup Shredded Mozzarella Cheese (Plus additional to sprinkle on top)
1/2 Cup Feta Cheese
Juice of 1 Lime
1 Tablespoon Minced Onion (Dried flakes or fresh)
1 teaspoon Garlic Salt
Parmesan to sprinkle on top
Directions:
Preheat oven to 400 degrees
Grease a 8 by 8 pan Chop spinach and artichoke hearts and place in medium mixing bowl
Microwave cream cheese 30-60 seconds until warm and smooth. Fold in spinach and artichokes
Add salt, onion, cheeses, and lime juice
Bake at 400 degrees 15-30 minutes, or until cheese browns.
Serve with tortilla chips or pita bread, enjoy!
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