Friday, December 7, 2012


Whenever I am invited to a party, my goal is to be the girl that everyone is talking about at the party.  And, by that, I do not mean I want to be like this girl.....

....but, rather, more like this girl.....

It's true.  I love taking a dish to pass that ends up being the "hit" dish of the night.  You know the dish that you overhear everyone saying, "who made that?"  And then I just sit there pretending like I didn't hear them until someone points at me.  At which point, I casually shrug and claim it is "so easy to make" and "anyone can make it."  But secretly we all know.  It's a Heids McGhee special.  

Usually my guacamole reigns, but this week I think I have found a new contender.

I got this spinach and artichoke dip recipe from the Pioneer Woman.  She is a blogger, author, photographer, tv show hoster that I have been idolizing for years.  And I am nearly positive she has never been arrested for fighting.  Especially on November 29th, like our friend Lindsey was.  The Pioneer Woman is still busy cleaning up her Thanksgving dinner.

Spinach Artichoke Dip
  • 3 Tablespoons Butter
  • 4 Tablespoons Garlic, Minced
  • 1 bag Spinach
  • Salt And Pepper, to taste
  • 2 cans Artichoke Hearts, Rinsed And Drained
  • 3 Tablespoons Butter (additional)
  • 3 Tablespoons Flour
  • 1-1/2 cup Whole Milk (more If Needed)
  • 1 package (8 Ounce) Softened Cream Cheese
  • 1/2 cup Crumbled Feta
  • 1/2 cup Grated Parmesan
  • 3/4 cups Grated Pepper Jack Cheese
  • 1/4 teaspoon Cayenne
  • Extra Grated Pepper Jack
  • Pita Wedges, Tortilla Chips, Crackers
1.  Melt 3 tablespoons butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Crank up the heat a bit and throw in the spinach. Stir around and cook for a couple of minutes until the spinach wilts. Remove the spinach from the skillet and put it in a small strainer. Squeeze the excess juice back into the skillet. Set the spinach aside.
2.  Throw in the artichokes and cook over medium high heat for several minutes, until liquid is cooked off and artichokes start to get a little color. Remove the artichokes.
3.  In the same skillet or a different pot, melt 3 additional tablespoons of butter and whisk in 3 tablespoons of flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook until slightly thickened; splash in more milk if needed.
4.  Add cream cheese, feta, Parmesan, pepper jack, and cayenne and stir until cheese are melted and sauce is smooth. Chop artichokes and spinach and add to the sauce. Stir to combine.
5.  Pour into buttered baking dish. Top with extra grated pepper jack and bake at 375 for 15 minutes, or until cheese is melted and bubbly.
Cook your spinach until it is wilted.

Strain your spinach, save your juice to cook your artichokes.

Cook your artichokes until they are browned.

Make your paste (fancy people call it a roux, Pioneer Woman ain't fancy and Heids McGhee ain't either!)  On a side note, even though I am not fancy, the words "ain't" really bothers me and I spent 5 minutes debating whether to use it or not.

Did I mention this is not a low-fat dish?  

Dump those delicious cheeeses into your roux and stir until melted.

Stir in your spinach and artichoke.  Pour into a dish and bake until bubbly and brown.

I served my spinach and artichoke dip with veggies.  Voila!  Suddenly, it's a healthy AND delish dish!  Perfect for all those holiday parties and you can relish in being the lady (or gentleman) that everyone is talking about!