Oooo….Memorial Day weekend! Tourist will fill the streets in the District – marching bands, celebrities and locals will honor our hero’s who served and continue to serve our country. Boats on the Potomac. Picnics and Bar-B-Q’s. This weekend we have some fun events to attend, especially getting to our community pool. Swimming has been on all of our minds with temperatures rising to the high 80’s and it’s not even June – yet! Todays temp a low 89!
Food – I also think about food when it comes to Memorial Day. So here is a recipe for a very easy – peasy appetizer.
*Hot Artichoke Spinach Dip
1 (14 oz.) can Artichoke hearts – drained
1/3 cup grated Romano cheese
1/4 cup grated Parmesan cheese
1/4 teaspoon minced garlic
1 (10 oz.) frozen chopped spinach, thawed and drained
1/3 cup heavy cream
1/2 cup sour cream
1 cup shredded Mozzarella cheese
**preheat oven to 350 degrees Grease 9×13 baking dish
In a bowl blend artichoke hearts, Romano & Parmesan cheeses and garlic (you can use a food processor or blender) I like to use my kitchen shears to cut until chopped – not ground.
In another bowl blend spinach, Mozzarella cheese, sour cream and heavy cream – blend together until smooth. Add artichoke mixture . Spoon into prepared baking dish.
Bake in preheated oven for 20-25 minutes – or until cheese becomes bubbly.
Use pita chips, tortilla chips or bread for dipping.
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