Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

December 14, 2011

TT w/Linky: On The 11th Day of Christmas ~ Baked Parmesan Dip

On the 11th day of Christmas came, Baked Parmesan Dip.  This is another easy, go to recipe that would please anyone at a Christmas party.  It's all about the cheese for me.











photo and recipe courtesy Safeway
Baked Parmesan Dip

Ready In:
About 40 minutes
Servings:
About 3 cups; 12 servings

Ingredients

  • 1 package (10 oz.) frozen chopped spinach, thawed, or 1 13.75 oz. can water packed artichoke hearts, drained and chopped
  • 1 cup reduced-fat or regular Mayonnaise
  • 1 package (3 oz.) cream cheese
  • 1 onion (6 oz.), peeled and minced
  • 1 clove garlic, pressed or minced
  • 1 cup plus 2 tbsp. Shredded Parmesan Cheese
  • 1/8 tsp. pepper
  • 1/2 tsp. paprika
  • 2 Baguettes (8 oz.), thinly sliced

Directions

Squeeze spinach to remove liquid. With a mixer, beat spinach, mayonnaise, cream cheese, onion, garlic, 1 cup of the parmesan cheese, and pepper until thoroughly combined.
Mound mixture in a 3- to 4-cup baking dish. Sprinkle evenly with 2 tbsp. parmesan cheese and paprika.
Bake in a 350° oven until hot in center and lightly browned on top, 25 to 30 minutes.
Serve hot to spread on baguette slices.

On this Thankful Thursday, I am definitely thankful for creamy, nutty cheese!



Link up with anything you’re thankful for! And if you’re not a blogger, just let us know in the comment section what you happen to be thankful for on this day.



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