Sometimes you need a snacky dinner... for the next several Saturdays (and maybe Sundays) we're gonna run you thru a series of easy appetizers that can become meals. The Reuben Sandwich of last week is a good example. Today we're gonna use up the Artichoke Pesto from a few days ago.
Creamy Spinach Artichoke Dip
1/2 to 2/3 cup Artichoke Pesto (recipe on Thursday) $1.10
1 10 oz block frozen spinach, thawed, drained, and patted dry .89
onion, chopped very finely .30
water chestnuts (optional!)
1 oz block Reduced Fat Cream Cheese .49
1/4 to 1/2 tsp garlic powder.10
crackers $1.19
place cream cheese in a microwave safe 4 cup bowl. heat on 50% heat for about 90 seconds to soften - but don't melt! Remove from microwave and stir thoroughly, kind of whipping to add more volume. run a large knife thru the thawed, drained and thoroughly dried spinach several times to chop into smaller pieces. Add everything into the cream cheese, stir really well, and sit in the refrigerator for about 20-30 minutes to "rest" and for the flavors to come together.
Serve with crackers, bread sticks, or even fresh french bread. The best way is with freshly made crustini bread made as we did when we made Bruschetta.
(As soon as I learn how to link you to our previous recipes, I'll link to it for you!)
So I added diced tomatoes and parmesean cheese and then baked the dish. Sorry Kim, I was freezing on this late March day when everyone I know is in Florida, Cabo, Mexico, you get the picture.....I felt like something warm. We actually ate the dip while we were watching a movie.
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