Happy Mother’s Day ladies! What a special day. As crazy as my children make me at times, and as exhausted as I get some days, I look at these cute little faces and realize this is exactly what I love doing, being a Mom. Wish I could say I was the perfect Mom, but that’s not happening any time soon! Hope you all get to enjoy some pampering, good food and sweet cards today from your loved ones!
I am so grateful for my Mom aka “Mona” as I’ve nicknamed her. She is my best friend and I miss her like crazy! I just wish we could have spent the day together, that would have been perfect. Happy Mother’s Day, xoxox!
Last week I was in pure heaven scarfing down every last bit of my Spinach Artichoke Dip. There is just nothing better than to dip crispy chips into hot and cheesy baked dip full of naughty goodness! You’ll find this dip a breeze to whip up and is oh so good. I hope you will treat yourself to a nice little or even better BIG bowl soon, you certainly won’t be sorry. Enjoy!
1 Tablespoon extra virgin olive oil
4 Cups fresh baby spinach leaves, chopped (or 10 oz of frozen spinach, thawed and drained well)
2 cloves fresh garlic, minced
1/2 Cup reduced fat mayonnaise (I felt a little better this way!)
8 oz softened cream cheese
1 teaspoon Tabasco Hot Sauce
Pinch of salt and pepper
1 Cup fresh grated parmesan cheese (go for the real stuff that you grate yourself, it makes a world of difference here, mmm!)
13 oz can artichoke hearts, drained and coarsely chopped
1 1/2 Cups shredded mozzarella cheese
1. Heat oil into a medium skillet over medium heat. Cook spinach for about 3 minutes or until it’s wilted down. Stir in garlic for 1 minute then remove from heat. Transfer to a large mixing bowl. Add the mayonnaise, cream cheese, hot sauce, salt, pepper, parmesan and artichokes; mix until well combined. Pour into a small baker or 2 individual smaller bakers. Top with shredded cheese. Bake for 25-3o minutes or until hot and bubbly. Serve with favorite chips or sourdough bread, enjoy!
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