Serve the dip with tortilla chips, pita chips or even vegetables.
This week's column was submitted by an avid Georgia Tech fan, my buddy Rachel Spurling.
Let me be the first to tell you Rachel and I agree to disagree on my love for the Georgia Bulldogs and her love for the Georgia Tech Yellow Jackets. She and my husband Kevin, also a Tech fan, think it's funny to gang up on me about it. But that's OK -- Rachel is married to a Bulldog fan. We've all had some good laughs.
Rachel is an excellent cook. A few years back when I was doing some wedding planning on the side I had asked Rachel to cater a couple of weddings with me. She did a fabulous job.
Her food isn't just good -- it is great, and she does a wonderful job of presenting the final product as well.
If you are ever invited to her house to eat, go ahead and wear sweatpants and be prepared to be filled to the brim when you leave.
I asked Rachel for her spinach dip recipe because football season is here, and if you are a football family like we are, you are gearing up for tailgating.
So, I guess all there is left to say now is -- go Dawgs!
Start to finish: 35 minutes (10 minutes active)
One can of artichokes, cut up
Two packages of frozen cream of spinach, thawed
cup of mayonnaise
cup of sour cream
teaspoon of white pepper or regular pepper
Juice from one lime
2 cups of mozzarella cheese
2 cups of Parmesan cheese (set aside 1 cups for topping)
Heat oven to 400 degrees.
Mix all ingredients together.
Top with Parmesan cheese and place into the oven.
Cook for 25 minutes or until bubbly and cheese on top is a golden color.
Serve with pita chips or tortilla chips.
Tip: This recipe can work with low fat and/or reduced fat products and you can use pita chips or vegetables in place of tortilla chips.
Want to submit your favorite recipe to the Recipe Box? E-mail your submissions to: firstname.lastname@example.org or mail them to The Recipe Box, c/o The Rockdale Citizen, P.O. Box 136, Conyers, GA, 30012.