On a mission to outshine all the other Contessas, Cafè Contessa knew what she had to do. It was time to dish out her favorite appetizer, the ever popular spinach and artichoke dip. But this Contessa was not going to settle for average, she wanted to show the others that coffee isn't the only thing she can brew. Being Limited to a mere kitchenette and no food processor was not going to give Cafè Contessa the jitters.
Ingredients:
-1/2 cup grated ramano/parmesan cheese
-1 clove of garlic (I use frozen)
-10 ounces frozen chopped spinach, thawed and squeezed dry
-1 (6 1/2 ounce) jar marinated artichoke hearts, drained
-8 ounces soft fat-free cream cheese
-2 large eggs (I used egg whites)
-4 ounces shredded mozzarella cheese
What to Do:
- Preheat oven to 375°F.
- Place Romano/Parmesan cheese in a blender.
- While running, drop garlic in the feed tube.
- Start the machine and add spinach, artichokes, cream cheese and eggs, process until thoroughly blended.
- Turn into a casserole dish and fold in Mozzarella.
- Bake 20-25 minutes or until heated through.
- I serve the dip with tortilla chips, but it is also delish with grilled bread.
- Enjoy compliments from everyone at the party!
College Contessa Rating: A Sky-High Stilleto Pump of course!!
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