The spring homeschool co-op on Tuesdays has started, and I'm leading two cooking classes again. We made appetizer dips today (it was Winger's request). Here's his favorite recipe:
Spinach-Artichoke Dip
1/4 c. parmesan cheese
1/2 c. sour cream
1/2 c. mayonnaise
3/4 c. frozen spinach, thawed
2 c. Swiss cheese, shredded
14 oz. artichoke hearts, drained and chopped
1 clove garlic, minced
1/4 t. hot pepper sauce
Sprig of fresh rosemary
1. Stir all ingredients together in large bowl.
2. Place in greased 9-inch dish.
3. Bake at 350’ F for 22-26 min.
4. Garnish with fresh rosemary. Serve with crackers or bread sticks.
But the best part was making homemade chips to go with it. Cut corn tortillas into wedges and deep fat fry for 1-2 minutes. Sprinkle with salt. AMAZING!
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