Let’s Talk Dip

I’m sure that dips go back to the very first human

dipping his drumstick in fatty juices. My, have we come a long way!

We have barbeque sauce, hummus, fondue, ranch dressing (one of my personal favorites), guacamole, spinach & artichoke dip, pumpkin dip, pizza dip, Mississippi sin dip, zucchini onion with dill dip- the list is as extensive as it is delicious.

Whatever the occasion, Super Bowl, graduation or birthday- dips fit in perfectly.

I’m officially naming today Dip Day, so see below for a yummy-for-the-tummy spinach & artichoke dip and stay tuned for more dip thoughts throughout the day.

Ingredients:

• 14 oz can artichoke hearts
• 10 oz package frozen, chopped spinach (thawed)
• 2/3 cup sour cream
• 1/2 cream cheese
• 1/2 cup Romano cheese
• 1/2 cup Mozzarella cheese
• 1/2 teaspoon minced garlic

What’s Next:

Go ahead and preheat your oven to 375.

In a small baking dish mix together: artichoke hearts, spinach, sour cream, cream cheese, Romano, Mozzarella and garlic. Cover loosely with aluminum foil.

Bake in preheated oven 25 - 30 minutes, or until heated through & bubbly.

I love some baked French bread to dip with, or bagel chips. Whatever you choose, it’s sure to be delightful.

Eat well & Laugh often!