Happy Foodie Friday! These recipes come courtesy of Penny and Eleazar Martinez.
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Each of our Taste Test Reviews comes with the original recipe and the tester's notes/changes listed with the ingredient list in blue. We hope you enjoy!
Lately, I have found myself gravitating towards artichoke hearts. Whether on pizza, in salads, or added to a grain bowl, this versatile vegetable can do it all. However, this spinach and artichoke dip takes the gold! The flavors mingle together and create what may be the best spinach and artichoke dip I have ever tasted. If you are looking for an easy appetizer, give this one a try. Anyone who tastes it will be asking you where the recipe came from! Just make sure you set out your frozen vegetables and the cream cheese in advance of making the recipe so they have plenty of time to thaw.
Makes 3 Quarts
Preparation Time: 10 Minutes
Cook Time: 30 Minutes
Cost: $12
Ingredients:
*3 pounds chopped, frozen spinach, thawed and squeezed
*2 pounds frozen artichoke hearts, thawed and chopped
*3 pounds cream cheese, room temperature
*1 tablespoon garlic powder
*1 tablespoon onion powder
*1 cup grated Parmesan cheese
*Salt and pepper, to taste
*Chips - assortment of your choice
Preparation:
*Place all ingredients in the bowl of an electric mixer, except the Parmesan cheese. With the
paddle attachment, mix all together until combined.
*Preheat oven to 375F.
*Pour mixture onto a 9 x 12 inch baking dish and bake for 20 minutes, uncovered.
*Sprinkle the grated parmesean cheese, then return to oven and bake for 10 more minutes or until the cheese melts.
*Garnish with fresh parsley, serve and enjoy.
Recipe and Taste Tester - Alina Gersib