The Cooking Corner: Sides

Thursday, April 8, 2010

Spinach and Artichoke Dip

SPINACH AND ARTICHOKE DIP

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My family and I loved this.

I would have to say that I liked it MORE then the dip they have at Applebees and Chili's

Now thats amazing. haha

MmKay.. now back to the recipe.

I found this recipe and loved it. It makes a whole 13 X 9 casserole dish, so feel free to cut it in half if need be.

So What you see is what you get. 1 bag of Spinach - thawed and squeezed of any extra water. 2 cans of artichokes-chopped. 8oz of sour cream, and 1 or 1.5 bricks of cream cheese. then a bunch of shredded parmasan cheese. Yum. Mix it all together. Place in casserole dish. Bake at 350 for about 30 min. right before its done I put more cheese on top with chopped tomatoes. do not over cook or it will be dry. Serve hot! Enjoy!

I would love to know if you had time to make this, and how it turned out. Anything that you may have added extra to it, to spice it up a bit, I would love to know.

Cooking Quotes

"Anybody can make you enjoy the first bite of a dish, but only a real chef can make you enjoy the last."

-Francois Minot

"I was 32 when I started cooking; up until then, I just ate."

-Julia Child

"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."

-Luciano Pavarotti

"I feel a recipe is only a theme, which an intelligent cook can play each time with a variation."

-Madame Benoit

"Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life."

-Georges Blane

"Food, like a loving touch or a glimpse of divine power, has that ability to comfort."

-Norman Kolpas

"No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers."

-Laurie Colwin

Wise Words from the Great Alton Brown

"Final Thoughts:
In my opinion:
1. My motto as a cook is primum non nocere, 'first, do no harm.'
2. When flight attendans serve me meals they always apologize. That's funny.
3. I rarely spend more than $20 on a plate of food.
4. Kids should take Home Ec. No exceptions.
5. Chickens don't have fingers.
6. I never criticize a meal unless it's served to me with pretension. That really sets me off.
7. I meet a lot of people who tell me they're 'gourmet cooks.' I still have no idea what that means.
8. Boys are starting to have cooking birhtday parties. That's cool.
9. Girl Scout Thin Mints, frozen...'nuff said.
10. I don't understand why we need canned chili from China, or dog food, or toothpaste for that matter.
11. If we don't diversify our seafood portfolio, I suspect in a hundred years there will be no seafood left but farmed shrimp and krill.
12. Americans need to worry as much about how things live as how they die.
13. There are two kinds of food: good food and bad food.
14. Kids' menus are, by and large, a bad thing.
15. It wouldn't hurt us all to be a little more grateful."

"Tidbit: If you're not 'the sharpest knife in the drawer', then you may also be a 'few peas short of a casserole."

"Tidbit: An old kitchen proverb states that it takes three cooks to make a vinaigrette: a miser for the vinegar, a spendthrift for the oil, and a wise man for the salt."

"I predict that one day all the fashionistas will be sporting chickens."
---taken from the book Good Eats: The Early Years

Thursday, April 8, 2010

Spinach and Artichoke Dip

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