The countdown for eating perhaps a little more mindfully will begin soon for many of us. I have to say I am not tired of party food, holiday food, excess and variety. I just love it. Home sweet home tomorrow night for me, and kids of various ages watching the ball drop from our Casco living room television, and this is one treat we’ll enjoy. Not quite as good as my niece Alicia’s, but it’ll do until she parts with the recipe. It was next to her equally delectable buffalo chicken dip on this table, and didn’t last long.
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Artichoke & Spinach Dip Restaurant Style
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Submitted By: TERRAD
Photo By: kt
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4 cloves garlic
1 (10 ounce) package frozen chopped
spinach, thawed and drained
1 (14 ounce) can artichoke hearts,
drained and chopped
1 (10 ounce) container Alfredo-style
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pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 (8 ounce) package cream cheese,
softened
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| 1. | Preheat oven to 350 degrees F (175 degrees C). |
| 2. | Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins. |
| 3. | In an 8×8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese. |
| 4. | Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm. |
| ALL RIGHTS RESERVED © 2011 Allrecipes.com | Printed from Allrecipes.com 12/30/2011 |
We miss our wonderful Migis Lodge kitchen in the quiet months from November to April, but we see the days getting minutes longer now, so our first function in the spring is a tiny bit closer. If you are looking for a 2012 lakeside Maine wedding venue, or a productive group meeting in a charming and restful setting, Robyn still has a few dates left. Give her a call at 207-655-4524 and see if you can work something out!
I will take a brisk walk around the Lodge tomorrow and take a few pix as 2011 comes to an end. Happy New Year to you all, and we look forward to welcoming you in 2012!
Mary