Spinach Artichoke Dip (Best ever!!!)

As I ease into my very first "Yumminess" section post, I thought I would share a recipe that I have been making for years--Spinach Artichoke Dip! 

I absolutely love ALL spinach artichoke dips, and try them as often as I can, anywhere I can.  Some have Alfredo sauce and some have sour cream (this one has neither), and they are all beyond delicious, but this is the recipe that has never once failed me.  I must warn you--there is nothing healthy about this version (although, you are more than welcome to substitute *lighter* versions of each ingredient), but this is my fave way to make it.  Comfort food all the way!!!

Spinach Artichoke Dip

 

8  oz. Monterrey Jack cheese, shredded

1 c. Parmesan cheese, shredded (NOT grated!)

1 c. Mayonnaise (NOT Miracle Whip!)

5 oz. Frozen chopped spinach

2 jars (6.5 oz. each) Marinated Artichoke Hearts (NOT in water!)

1/2 tsp. Garlic Powder

Tortilla Chips, Veggies, or Sourdough Bread for dipping

Because, for some weird reason, I can't seem to find pre-shredded jack cheese in our supermarkets, I have to grate by hand.  Hopefully you can find pre-shredded, and can skip this step! ;-)

Hint: I like to measure out the 1 cup of mayo in the Pampered Chef measuring cup thingy (don't know the "official" name), then I pull it down to the 2 cup level to measure out the Parm cheese.

 

 

In a large mixing bowl, thoroughly mix jack cheese, Parmesan cheese, mayo, and garlic powder.

Remove frozen chopped spinach from package and put in microwave safe bowl.  Thaw in microwave for approximately 2 minutes (on high.)  Squeeze out as much liquid as possible.  Shred spinach (with fingers--caution, it may be hot!), then add to bowl with other ingredients.  Mix well.

 

 

Drain marinated artichoke hearts.  Hint: Line a cup (disposable or not) with a ziploc bag. Drain the marinade/oil into the ziploc bag. When drained, you can zip up the bag and toss it in the trash without any fear of it leaking all over your trash can/bag!

Coarsely chop drained marinated artichoke hearts. Add to cheese/mayo mixture.

 

Spoon mixture into a 2-quart casserole dish.

 

 

Heat, uncovered, in a 350 degree oven for approximately 20 minutes, or until bubbly.

 

 

 

Serve with tortilla chips, sourdough bread pieces, or veggies.

 

Enjoy!!!  <3

Has it really been that long?!?

Wow!  It's amazing how fast time flies by!  Logging in to attempt another blog post, and I realized it's been a whopping 5 months since my very first post!  Eeek!!! 

Well, life really has been busy.  This summer was all about the kiddos--keeping them entertained, keeping them educated...and keeping them from fighting with each other. ;-)  We actually tried to keep the summer very low-key. 

As much as we would love to travel, I feel like the summer is our time to recover from school work and all of their activities.  My middle girlie did do a one-week gymnastics camp, and we participated in VBS (my two girls were crew members, while my son and I were crew leaders for the Preschool Games--holy smokes those little cuties wore us out!!!)  Other than that, we took it easy. 

No fixed plans each day, just go-with-the-flow, spending quality time together, and taking the time to relax and actually have conversations with each other (imagine that!)  There's nothing like the relaxing/lazy days of summer.  But, boy-oh-boy, by the end of our 8 (eight!) weeks of summer, we were ALL ready to start school and activities.  I tend to forget how amazing it is to be on a schedule!!!

Funny thing is, we started the year as slow as possible--easing back into homework schedules, not signing up for activities...but, at the end of the month, the three kiddos are signed up for 5 activities in all, and we are pondering signing up for another 4-5 more!!!  Why do we do this to ourselves?!? :-P  On top of that, hubby's job is picking up, requiring more travel, and my Three Sweet Smiles Designs business has been growing in wonderful ways! :-)

I guess that's what keeps us going--busy-ness!  Laziness is impossible if you don't even give yourself the *chance* to ponder the thought of stopping.  As long as we are keeping our lives balanced, and keep our distance from the border of being busy and being burned out, I think we'll be okay. <3