So, you all need to go over HERE and visit Colleen. She has been hosting a recipe swap for the last several weeks. She started back in the Fall with a Back-To-School Recipe Pool and now she is having a Homemade Holiday Recipe Swap Go and check it out.....
I know for some, when they think of "Holiday Food" they think SWEETS!! Well, not me...I am ALL about the appetizers. I am definitely a CARB kinda girl!! Give me some hot cheesy dip and chips or some sticky wings and I am a happy camper. Unfortunately for my waistband, that's not such a good...LOL!! So, whenever I think of my favorite appetizers I always think of this tried and true recipe. This is definitely my "go to" dish!!
Let me introduce you to the BEST.SPINACH.ARTICHOKE.DIP.EVER!!!!!
~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
~2 (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)
~1-2 cups 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
~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 pepper.
~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.
Hope you all enjoy as much as we do!!
Til Next Time...Hugs!! Carrie♥