What a weekend...

Wow, have I been busy.  Long story short:  Classes for grad school started back up again last week, which means my Monday and Wednesday nights are hectic with work then class until 9pm.  It’s intense, but the class I’m taking (Traumatic Brain Injury) is interesting.  Somewhere in my crazy schedule last week I found time to make copious amounts of cinnamon rolls for my amazingly wonderful coworkers, gluten-free/sugar-free/dairy-free cinnamon raisin bread, and spinach and artichoke dip before spending the weekend in Ithaca for my brother’s graduation from undergrad.

Yayyyyy Aaron!!!!!! 

So let’s start with the dip.  Spinach and Artichoke dip.  You know, like what you find at Applebees.  Except mine is better.  At least, that is what people tell me.  I literally am not allowed to a picnic/party/gathering unless I bring this dip.  And seriously people, this is crazy easy to make.  There are no excuses here: you CAN make this.  And impress everybody. 

Redhead Spinach and Artichoke Dip:

-1 (16oz) bags frozen chopped spinach, thawed, with excess water squeezed out

-1 can artichoke hearts, drained and roughly chopped

-1 cup grated or shredded parmesan-romano cheese mix

-3/4 cup shredded mozzarella cheese

-1 (10oz) jar alfredo sauce

-2 tsp minced garlic

-4 oz cream cheese, softened

 (there's more ingredients than usual in this picture since I made several pans for Aaron's grad party)

Preheat oven to 350 degrees.  Mix all of the ingredients in a large bowl.  Spray a pie pan or any adequate sized baking dish with cooking spray.  Spread dip into the baking dish.  Top with extra mozzarella and parmesan cheese.   

Cover with foil.  Bake 20 mins.  Remove the foil.  Continue baking until the dip is hot and bubbly, and the cheese has thoroughly melted on top.  Yup, it’s that easy.  If you are making this dip for a party where people will be continuously eating, throw the dip into a crock pot, melt everything, then keep the crock pot on warm and stir the dip occasionally to make sure the cheese doesn’t burn along the edges.  You really just want the ingredients to melt and get hot and bubbly.  Microwave any leftovers (ha, like there will be leftovers) for a great snack.  Serve the dip with tortilla chips, crackers, bruschetta bread, whatever!  One girl on my brother’s crew team spread it on a bagel and gobbled it up.