The Rehab Lounge has a kitchen I just found. Join in my adventures in picky eating.
So my friend Danyel makes this fantastic spinach artichoke dip that no one can get enough of. It's better when she makes it, but she's a busy girl, so I've got to do it myself. And whenever I want it, I have to work for it. She sent me the recipe via that ghost town known as Myspace, and so I have to search through the messages. But no longer. It is here.
This is what I decided to make for my special Thanksgiving offering for my dinner with Bryan, Jenny and Sawyer. I prepped the night before in Rory's mom's kitchen...it took a while, and the noises it made when I stirred it grossed me out. And then I cooked it and ruined Jenny's oven. But damn, it was delish.
Here's the recipe. Enjoy!
Danyel's Famous Spinach Artichoke Dip(abridged)
Preheat oven to 450
1 large bag frozen chopped spinach(defrosted and drained
1 jar/can artichokes(in brone not marinated)
24 oz sour cream
16 oz cream cheese(softened)
3 cups shredded mozerella cheese(1/2 cup for top)
Garlic powder or fresh garlic to taste
salt to taste
Mix all together putting cheese in last. Put in over dish and top with remaining cheese. Bake until cheese is golden(if the dish is not to deep, this means it is heated all the way through).
1 large bag frozen chopped spinach(defrosted and drained
1 jar/can artichokes(in brone not marinated)
24 oz sour cream
16 oz cream cheese(softened)
3 cups shredded mozerella cheese(1/2 cup for top)
Garlic powder or fresh garlic to taste
salt to taste
Mix all together putting cheese in last. Put in over dish and top with remaining cheese. Bake until cheese is golden(if the dish is not to deep, this means it is heated all the way through).
Recipe courtesy of Danyel Siler.
No comments:
Post a Comment