This past weekend, my brother and sister in law flew up to escape hurricane Irma. We had an amazing time with them and loved showing them around our neck of the woods. On Sunday we made it out to church and then headed home for some football watching. The windows were open, the crisp air was blowing through the house and the sounds of the game were in the background. It was perfect.
Corina whipped up her famous spinach and artichoke dip and I thought I would document it so that I could recreate it when she’s back home in FL. Also, there are two ways to make this absolutely incredible dip. A healthy/lighter version and a super gooey not-so healthy but out of this world creamy way.
Here are the ingredients and Instructions from my lovely sister-in-law.
Absolutely gooey and delish version
8 oz cream cheese
4 oz butter
8 oz sour cream
15 oz chopped spinach (frozen)
8.5 oz quartered artichoke hearts (canned)
1 cup Parmesan cheese (2 parts)
Pepper to taste (no sat since there’s plenty in the cheese and butter)
Thaw and drain spinach
Melt cream cheese and butter on low to medium heat (make sure not to burn)
Chop up artichoke into smaller pieces
Once cream cheese and butter is melted add spinach artichokes sour cream and 1/2 Parmesan cheese stir and let cook on low heat for about 10 min so that everything combines well and cheese is melted .
Transfer to bowl top with remaining parmesan cheese and broil on high till cheese is light golden brown
Substitute sour cream and cream cheese with 1 16 oz plain Greek yogurt
Or 1 8 oz plain Greek yogurt and half the cream cheese
Substitute butter with avocado oil or coconut oil 1/4 cup (enough to cover the bottom of a medium sized cooking pot)
1/2 the amount of cheese
Salt and pepper to taste
Everything else remains the same
I’m guesstimating with the parmesan cheese amount there’s a good chance there 2 cups because I like to cover the top with a nice layer 😉
Thank you so much Corina! This is my favorite dip of all time and you better believe I’ll be making it while we watch some football tomorrow!
Love you!! (Go Jets!)
We are saying our farewell to summer today and are celebrating with BURGERS and letting the kids have a last run at the sprinklers. Today I’m sharing a super easy way to add a whole bunch of flavor and texture to burgers. I top them with my go-to Mediterranean Tabbouleh and been sprouts and wrap it all up in butter lettuce! There are a few more warm days left of the season and you better believe we’ll be outdoors grilling everything before soup season officially starts.
Here’s to sunshine, to the change of seasons and to my favorite meal of them all… burgers!
It’s no surprise that I love to cook. We have a complete section dedicated just to food on this blog, I share food recipes on my Instagram, and a lot of my work is food related. However, the most fun I have around this topic revolves around cooking for my family. I feel like cooking is a lot like sharing a group hug with those you love. There is love, emotion, and intimacy that goes with sharing a meal. It’s a labor of love and affection for those around you.
Today I’m sharing with you our favorite and most requested chicken recipe. It’s a recipe that has been passed down from generations. It’s simple, nutritious, and it always reminds us of home. This may be the reason why we make it so much. Whenever we’re feeling a little bit homesick I’ll whip this recipe right up, add a side of mashed potatoes and we are transported right back to grandma’s kitchen.