As many of you know, since moving to California I’ve been living the life of a housewife. As even more of you know, I don’t cook. But since I’ve started doing the whole homemaker thing, I’ve been a little bored and have started channeling that boredom in teaching myself how to cook by actually using those dusty cookbooks that have been sitting on my counters. Since it’s been going pretty well, I thought I would start sharing what I’ve learned.

Today’s recipe is Spinach and Artichoke Dip. I’ve tried a few different recipes for this, always hoping to find something that tastes just as good as it does in restaurants. The one I’m about to share is it. And, it’s pretty easy to make at home. Perfect for a party or just weekend snacking, it can be prepared in just 15 minutes and cooks up in about 20-25.

Ingredients:

6 oz marinated artichoke hearts, drained and coarsely chopped
1 package (9-11 oz) frozen creamed spinach, thawed
1/4 cup mayonnaise
1/4 cup sour cream
1 small garlic clove, pressed
1/2 cup grated Parmesan cheese

Directions:

1. Preheat oven to 375 degrees.
2. Put all ingredients into a bowl and stir.
3. Spoon into round pan. (I use a 9″ round silicon pan, but any pan of similar size will work.)
4. Bake 20-25 minutes or until heated through.

This recipe makes about 2 cups of dip and can be served with toasted pita bread chips or tortilla chips. Enjoy!