Or, what I like to call “Southern Queso”…..
In today’s world, the expectation put on women is beyond ridiculous. We are supposed to cook, clean, take care of our children and/or dogs and pets, oh yeah…..all while bringing in the dough. As much of a compliment it is that people think I am capable of being Wonder Woman, the fact of the matter is, I am not. And news flash…I don’t want to be. I like to do things well, and in order to do that I must be able to concentrate on a limited number of tasks.
I digress…… my point is, with limited time, it is important to have a handful of recipes that you make really really well, these are your signature dishes, the ones you become known for. These are ones that you practice constantly, so much so that you begin to memorize the recipe. This is what is going to save you time when you get last minute invites to parties or friends’ houses. You have one of your signature recipes that you bust out, and can make it in a flash, you know exactly what you need from the store, and only need to check the recipe maybe 2 times, 3 tops. For me, one of those recipes is Spinach Artichoke Dip. It does not have an extensive list of ingredients, doesn’t have a lot of prep work, and you can throw it right in the slow cooker. And if for some really odd reason, you live in the South but don’t own a crockpot, you can fix that large problem immediately right here.
So here it is…practice it, memorize it, master it!
10 ounces of fresh Baby Spinach, chopped (if you don’t have salad choppers, here ya go)
14 ounce can of artichoke hearts, drained and diced (I also chop off the stems)
¼ cup of water chestnuts, drained and minced
8 ounces of low fat cream cheese (cut into cubes)
1 cup sour cream
2 cups mozzarella cheese
1 ½ cup of shredded parmesan cheese
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon nutmeg
½ teaspoon black pepper
¼ teaspoon salt
Put all ingredients in a lined or oiled crockpot (I recommend lined as it is much less clean up, if you don’t know what crockpot liners are you can learn about them here). Cook on low 3-4 hours, or on high for 2 hours. I start stirring about 30 minutes in and then stir regularly after that. Serve with bread, pita chips or tortilla chips.