Hello! I'm Laura Joy, the other "writer" for this blog! I've been a little busy over the past few months, but here I am and I'm ready to blog! This past New Year's Eve my husband and I hosted a party to celebrate our new apartment. Mostly, to celebrate my new kitchen! I love to cook & bake, but when your kitchen teeny tiny, it is difficult to make much more than noodles & sauce. But, moving into our new place also upgraded my kitchen! So, I decided to make everything from scratch for this blessed event. Quite an undertaking when you have been out of practice, but still very fun! I am going to share just one of the recipes with you today... Spinich & Artichoke Dip.
Makes about 5 1/2 cups
Ingredients:
2 c. (8 ounces) Shredded Mozzarella Cheese, divided
1/2 c. Fat-Free Sour Cream
1/4 c. (1 ounce) Grated Fresh Parmesan Cheese, divided
1/4 teaspoon Black Pepper
3 Garlic Cloves, crushed
1 (14 ounce) Can Artichoke Hearts, drained & chopped
1 (8 ounce) Block 1/3-Less-Fat Cream Cheese, softened
1 (8 ounce) Block Fat Free Cream Cheese, softened
1/2 of a 10 ounce package Fresh Chopped Spinach
Instructions:
Preheat oven to 350*
Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (through spinach) in a large bowl, and stir until well-blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with 1/2 cup mozzarella and 2 tablespoons Parmesan. Bake at 350* for 30 minutes or until bubbly and golden brown. Serve warm with bread or tortilla chips.
Good luck!
(The base of this recipe is from Cooking Light & myrecipes.com)
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