Thursday, December 20, 2012

Spinach Artichoke Dip

  • 1 box frozen boxed spinach, thawed
  • 1 cup light sour cream
  • 1/2 cup grated Parmesan cheese
  • 1 cup part-skim mozzarella
  • 8 oz reduced-fat cream cheese
  • 4 gloves garlic, crushed
  • 1/2 teaspoon pepper
  • 1 teaspoon hot pepper sauce, plus more to taste
  • 1 (14 oz) can artichoke hearts, drained


  1. Preheat oven to 350 degrees.
  2. Squeeze all excess liquid from spinach, place in food processor with sour cream, Parmesan, 1/2 cup of the mozzarella, cream cheese, garlic, pepper and hot sauce.
  3. Process until blended but still slightly lumpy. Add artichokes and pulse to form a chunky mixture.
  4. Place in 1-quart baking dish. Top with remaining mozzarella.
  5. Bake until bubbly, about 30 minutes.

Crab Dip

A co-worker was looking for a crab dip recipe and emailed me, suspecting I'd have a good one.  In fact, I do.  Several years ago at my husband's prior job, the company's diversity team put together a cookbook; it was filled with recipes contributed by employees.  This crab dip is one of the recipes I have made from the cookbook.  It's a hit every time I make it.

You'll notice that there are no exact measurements for some of the ingredients.  I just do it to taste, which I'm sure differs each time I make it.  Nonetheless, it always comes out great!

2 1/2 - 8 ounce bars of cream cheese, softened
1/4-1/2 cup heavy cream
2-3 T. horseradish
6 ounces pepper jack cheese (shredded)
2 ounces cheddar cheese (shredded)
Old Bay
Emeril's Essence
1 1/2 pounds lump crab meat

Preheat oven to 350.
Mix cream cheese and heavy cream with a mixer until a smooth consistency.  Fold in horseradish.  Add Old Bay and Essence to taste.  Add 4 ounces of pepper jack and all of cheddar.  Fold in crab meat.  Spread mixture in a buttered baking dish.  Bake until bubbline.  When ready to serve, add remaining pepper jack cheese on top.  (I like to add the cheese at the end so it melts.) 

Serve with crackers, tortilla chips, or crusty bread.