I am a 40 something year old wife to one, mother of two. One girl and one boy. By the way, did I mention that the kids have both left for college....need I say more!?!? I work full time, outside of the home and try my hardest everyday to adjust from having a full house to an empty nest!!
Almost every Sunday during Football season, my husband request what we like to call "Football Food" And this is one of our favorites. I would like to introduce you to none other than THE.BEST.SPINACH.ARTICHOKE.DIP.EVER!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
INGREDIENTS 1 onion, chopped 2 tablespoons olive oil 1 can Rotel tomatoes with green chiles 1 (4 ounce) can sliced black olives, drained 1 can artichoke hearts, chopped 1 (10 ounce) package frozen chopped spinach, thawed and drained (I defrost mine in the microwave and let it cook for about 5 mins then drain) 10 ounces shredded Colby Jack cheese 1 (8 ounce) package cream cheese, cubed 1 cup half-and-half cream 1 tablespoon red wine vinegar salt and pepper to taste
DIRECTIONS Preheat oven to 400 degrees F (200 degrees C). Saute onion in skillet over medium heat in oil until softened, about 4 minutes. Stir in Rotel, black olives and cooked spinach mix well then add vinegar, half-and-half, salt and peeper. Let simmer for a min or so until heat through then add Colby Jack cheese, cream cheese. Spoon mixture into shallow baking dish. Bake in the preheated oven until the dip is bubbly and the top is light brown, about 35 minutes.