For New Year’s Eve I hosted my family for appetizers, desserts, and drinks. I even got them to play a round of the Newlyweds game. It was a big success minus the few quarrels between couples disputing their answers. I made this spinach artichoke dip based off Paula Deen’s recipe. It is easy to assemble and I don’t know anyone who doesn’t like this dip. My sister made red velvet cupcakes with cream cheese frosting which I think will be making a blog appearance soon. They were insanely good. Isaac put it best when he told Jenny that he could take a bath in the frosting. Nasty.
The best part of New Year’s Eve was watching the ball drop with my family in my living room wearing sweatpants and then falling into bed at 12:20 am. That’s my idea of a fun New Years. I guess I am in fact getting old. Enjoy the recipe and Happy New Year’s to all my faithful readers.
Creamy Spinach Artichoke Dip:
1 (10 oz.) frozen package of chopped spinach, defrosted
3 (7.5 oz.) jars of canned artichokes, drained of liquid and chopped
1/2 cup mayonnaise
1/2 cup sour cream
1 cup grated parmesan cheese
1 cup shredded pepper jack cheese
6 dashes of hot sauce (optional)
tortilla chips for serving
Directions: Preheat the oven to 350 degrees. Grease a pie plate with cooking spray. Take the defrosted spinach and drain excess water. In a large mixing bowl, combine spinach, chopped artichokes, mayonnaise, sour cream, parmesan, and hot sauce if using. Mix well until combined. Spread mixture into the pie plate. Top with pepper jack cheese. Bake for 30 minutes until the cheese is melted and bubbly. Serve warm with tortilla chips for dipping.