Before I fled the west coast, one of my Davis trips involved dragging up a couple friends to visit Nadia. We were super happy about the opening of Trader Joe’s, so we decided to do a grocery run so we could make a bunch of food.
Our grocery list looked like this:
bread
cream cheese
spinach
figs
artichoke hearts
MEAT
yogurt
MOAR MEAT!
carrots :)
Spinach Artichoke Dip
Ingredients:
-2 packages cream cheese
-2 cans artichoke hearts
-grated cheese
-nutmeg
-dash of hot sauce
-2 packages frozen spinach
-salt, pepper, to taste
-1 head garlic, minced
-green onions
-pat of butter
Instructions:
1) Preheat oven to 400F. Combine cream cheese, artichoke hearts, nutmeg, cheese, nutmeg, pepper and salt together in large mixing bowl.
2) Thaw spinach. (It makes life so much easier. ;_; ) Press the water out, and add to mixing bowl.
3) Cook green onions and garlic together with salt, pepper, and a pat of butter. Mix well and transfer this along with ingredients from mixing bowl to a loaf pan.
4) Bake for 25-30 minutes. Serve on baguettes or, as we did, on toasted slices of herb foccacia bread topped with sliced cucumbers and smoked salmon/prosciutto (I had the salmon, since I can’t have ham).
