Prior to four weeks ago, I had completely forgotten how much time a newborn takes up. I currently have five recipes worth of photos I need to share with y'all but a certain little lady likes to eat as often as possible and be constantly snuggled. And I'm pretty much convinced that I need to snuggle little Miss Cuteness as much as possible. Who cares if the dishes get done or if I wear yoga pants up until 10 minutes before the husband gets home from work? Snuggling is pretty much the top of my priority list these days.
So I've got a lot of new recipes just sitting on my computer waiting to be shared. And I totally planned on doing so but I happen to be way too excited about something I threw together for the Patriots football game this past weekend.
I wasn't planning on blogging this recipe but my brother-in-law was watching the game with us and not only declared it the best spinach artichoke dip he's ever had but he also wanted the recipe. And I figure if a guy who rarely cooks is hitting you up for a recipe, you should probably hand it over.
Ultimate Spinach Artichoke Dip
1 tbsp. butter
3-4 cups baby spinach
2 green onions, thinly sliced
1/2 cup chopped tomatoes
1/3 cup chopped marinated artichoke hearts
1/8 tsp. garlic powder
5 oz. cream cheese
4 oz. monterey jack cheese, grated
kosher salt and black pepper to taste
Preheat oven to 350. Spray a small (2-3 cup) baking dish with nonstick spray.
In a skillet, melt butter over medium heat. Add in baby spinach and green onions, cook until spinach has wilted down. Season with salt and pepper. Add in tomatoes, artichokes, garlic powder and cream cheese. Cook and stir frequently until the cream cheese has melted down. Remove pan from heat. Stir in monterey jack cheese.
Pour the dip into your prepared dish and pop it in the oven for 15 minutes. Serve piping hot with pita or tortilla chips.