Spinach-Artichoke Dip

Good morning beautiful people!

This week dragged bottom for me. The days felt so long and then by Wednesday I was thinking we were different days and things were just off. How was your week?

On Wednesday I shared this Classic Tomato and Basil Bruschetta with you and said to stick around for it’s counterpart, today. We’re here!

A little back story as to why I love these two appetizers together.
Years ago when I still lived at home, and even when I was in college, my mom and I spent every Saturday morning on a local Italian restaurant’s patio drinking wine and chatting about everything under the sun. I cherish those memories more than anyone can ever imagine. It was our routine to beginning the weekend.
More times than not, we would just have appetizers and soup. This restaurant makes the very best Spinach-Artichoke and Bruschetta. I really appreciate how they serve it unassembled and with goat cheese. The perfect bite is toast with the goat cheese spread, then spinach-artichoke dip, all topped with the bruschetta. It is heavenly.
I mean, goat cheese in it’s self is already one of God’s gifts to the world and then you pair it with the other flavors and your entire life suddenly makes sense.

Our lunches fueled our day of shopping and giggling and aimlessly driving throughout the area blaring Keith Urban and Usher. Not together, obviously.

Nowadays, we gather for brunch at another local Italian restaurant and still have our same time together but with age, the time between those afternoons seem to grow with scheduling. Although now it is more common for the four of us, my parents, Caleb, and me, I yearn for our Mother-Daughter days more than ever.

So, in honor of tomorrow’s Mother’s Day, this one is for you Momma!

I love you with all of my heart and I am beyond thankful to be your daughter. Regardless of how much I grow, I value your direction and guidance. Thank you for all that you do.

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Oh and Mom, can we please, for the love of goodness, return to our patio!?
It’s been a year and half.
I’m beginning to get cranky.

Happy Saturday and Happy Mother’s Day to all of your wonderful Moms,

“A mother is the truest friend we have, when trials heavy and sudden fall upon us; when adversity takes the place of prosperity; when friends desert us; when trouble thickens around us, still will she cling to us, and endeavor by her kind precepts and counsels to dissipate the clouds of darkness, and cause peace to return to our hearts.”

Washington Irving

 

Spinach-Artichoke Dip
Serves: 6-8 folks | Time: About 15 minutes

Ingredients
1/2 Teaspoon of Ghee
1 Bag of fresh Spinach
1 Can of Artichoke Hearts, quartered
3 Cloves of Garlic, minced
2 Tablespoons of mayo, homemade or store bought
1/4 Cup of Almond Milk
1/2 Teaspoon Nutritional Yeast
1/4 Teaspoon Italian Seasoning
1/4 Teaspoon Paprika
Salt and Pepper, to taste

Directions

  1. In a food processor or on a cutting board, roughly chop the spinach into smaller leaves. Do the same for the quartered artichokes.
  2. Warm a medium size pot or skillet to medium- high heat.
  3. Warm ghee and add the spinach, artichokes, and garlic. Cook until the spinach is nearly wilted and garlic fragrant.
  4. Add mayo, almond milk, and the remaining ingredients. Stir to incorporate.
  5. Once mixed and warm, transfer to the serving bowl of your choice and serve with plantain chips, toasted sweet potatoes, and bell pepper.

For an added bonus, pair with this Classic Tomato and Basil Bruschetta.

 

 

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