Hey Everyone!
So classic me (seriously so classic its not even funny) I let my spinach go bad. I assigned Brian to clean and cut the Spinach so I thought I was all good to go. I start melting my cheesy goodness together and Brian tells me he doesn’t believe this spinach is the best… and we should throw it away. So what am I going to do with all these Spinach and Artichoke dip ingredients with out SPINACH?! First we thought we would just eat it with out the spinach, but something Brian has learned about me is I always add something to my recipes… so I couldn’t settle for that. I looked around at what we had…celery, that would be yummy, so I gave that to Brian to chop. He was working at chopping into tiny pieces when I remembered bacon makes everything better… so we fried some up and crumbled it in the dip. THEN sauteed the celery in the bacon grease (healthy I know). Anyway in conclusion yum. Brian loved it and I think it turned out well.
Since this is such a classic recipe for me I really eyeballed and made up how much of everything I put in the dip.
1 block of cream cheese
16 oz of Sour cream (I left about 1\4 in the tub, but if you like more sour cream feel free to add, Brian likes a little less)
1\2 cup Parmesan Cheese (how ever much you want, I did about 1\2 a cup I’d say)
3\4 cup Mixed shredded Mexican cheese (approx- really whatever was left in my bag)
4-6 slices of bacon (depending on the size- check my picture I think I had 4 or 5)
1 can of artichoke hearts
Salt to taste
1-2 tablespoon(s) Parsley (or whatever good smelling green seasoning you have, that’s the beauty of these recipes)
Melt the cheese together. We had to chop our artichoke hearts a little bit more, then ad them to the mixture. I melt and keep these on low heat (3). Cook the bacon a little crispy so it can crumble easily. Cut the celery and then drain most of the bacon grease, we didn’t want a bunch of extra grease in the dip. Saute the celery for about 5 minuets. Crumble the bacon in and add in the celery. Enjoy with chips or toast!
Cooking with Courtney 