The Fresh Spinach and Artichoke Dip. Enjoy. 🙂
At almost every gathering, here in Louisiana, you will find at least one dip or spread, and it will almost always be a cold or hot spinach dip. Spinach and Artichoke Dip can get kind of pricey, and contain lots of fat, because some recipes call for lots of butter, heavy cream, mayonnaise, and sour cream, but here, my recipe really s-t-r-e-t-c-h-e-s your dollar if you love to serve this dip, and want to keep your cost down, at the same time as keeping it “oh so good”. This dip is best served warm, with your choice of crackers, fresh celery, or with tortilla chips, and it makes about 5 cups (1 1/4 quarts), which comes out to about 20 1/4 servings, or you can freeze it in smaller batches and defrost when you have a craving. Here we go…..
1 lb fresh spinach (that you will later cut into…
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