Okey Dokey Artichokey!

This recipe comes from Kraft Food & Family magazine. I was going to link to the site where you can sign up to get the magazine because it used to be free, but now they charge for it! I still get the magazine without having to pay for it, maybe because I've been subscribed for so long, but now it's $12 for a year :-( That's still not a bad price, but I was hoping to hook you all up. Sorry.

Anyway, I've made this recipe a few times. It's so simple and comes together rather quickly. So easy that even my husband who only makes sandwiches and cinnamon toast can make it and has! And he prides himself on it too. That's how good, easy and impressive it is.

Make it this weekend for your Memorial Day BBQ or potluck. Everyone will love it- I promise!



Cheesy Spinach and Artichoke Dip
from Kraft

1- 14 oz. can artichoke hearts, drained and chopped

1- 10 oz. pkg. frozen chopped spinach, thawed and drained

3/4 cup grated parmesan cheese

3/4 cup mayonnaise

1/2 cup shredded mozzarella cheese

1/2 tsp. garlic powder

Heat oven to 350 degrees F. Mix all ingredients; spoon into 9-inch quiche dish or pie plate.
Bake 20 min. or until heated through. Serve with crackers and assorted fresh cut vegetables.


NOTE: I used a red pepper blend parmesan cheese for a spicier version. If you want it hot, you can add a few pinches of cayenne pepper or red pepper flakes.
I also added a topping to add a little crunch. I mixed 1/4 cup panko bread crumbs with a heaping tablespoon of mayo, salt and pepper to taste. Sprinkle on top before baking.

Have a good, safe and cheesy weekend!