Spinach Artichoke Dip

I absolutely love Spinach Artichoke Dip!  This is by far my favorite recipe and you will love it.  Warning: this makes A LOT of dip.  It’s probably enough for a party of 30-40 people.  Or, in our case, a small party and snacks everyday for a week:).

Spinach Artichoke Dip

1/4 cup butter

6 cloves garlic (chopped)

2 (10oz) pkg. frozen chopped spinach (partially thawed is easier)

2 (14 oz.) cans artichoke hearts, drained and broken up

1 1/2 pkg. (8 oz) cream cheese, softened

1 (16 oz.) container sour cream

1 cup Parmesan cheese

salt and pepper to taste

(Optional add ins I’d like to try next time: red pepper flakes, and/or bacon bits)

Melt butter in a large saucepan and pour in the chopped garlic and let simmer for about a minutes.  Stir in the spinach and artichoke hearts. Cook until tender, about 5 minutes.  Add and stir in the remaining ingredients.  Cook, stirring occasionally, until thickened, about 10-15 minutes.  Scoop/pour into blender and let blend to better combine the ingredients and to remove all chunks, but don’t over blend.

Bacon Wrapped Smokies

I decided to support my husbands love of Football by putting together a snack spread for a little game day party.  These were a HUGE hit and disappeared pretty quickly, so I ended up making a second batch.  I think my 6 year old son even ate 10 of these guys by himself.  They are yummy!

Bacon Wrapped Smokies

1 package lil smokies

1 package bacon

brown sugar

skewers

Preheat oven to 350 degrees.  Cut all of the bacon strips into thirds.  It’s fastest to just lay them out just as they were in the package and cut them all at the same time.  Wrap each smoky in one of the bacon thirds and place on skewer.  Each of my skewers could hold about 6.  Sprinkle brown sugar over each of the little piggies and cook in oven for 20-25 minutes.  (These would be great grilled too!)  Take them out when the bacon looks browned and well cooked.  Now wipe the drool from your mouth and eat up.  .  . you may want to share some too. :)

Crescent Wrapped Asparagus

I’m really not a healthy eater, but I wish I were.  I go through spurts where I try and do better.  I think I would eat healthy all the time and love it if someone else would cook it for me.  I guess I just don’t want to spend the time it takes to cook healthy when I’m pretty certain that I’ll be the only one who eats it.  I guess for now I will attempt to make healthy things unhealthy enough to still be yummy for the rest of the family.  Here’s my attempt at yummy asparagus:

Crescent Wrapped Asparagus

8 asparagus

1 tube refrigerated crescent rolls dough

1/3 cup butter (melted)

1/2 tsp minced garlic

1/2 cup parmesan cheese

1/2 cup bacon bits

1 tsp. Italian Seasoning

1/2 tsp salt

Preheat oven to 400 degrees.  Cut off the ends of the asparagus.  Stir the garlic into the melted butter in a small bowl, set aside.  Combine cheese, bacon bits, italian seasoning, and salt on a plate, set aside.

Unwrap the crescent rolls and cut each triangle in half, lengthwise.  Take one piece of the dough, dip into butter mixture, lay both sides into the crumb mixture, wrap around the asparagus from the bottom, till half way up.  Grab another half piece of dough dip, lay, and wrap around the other half of the asparagus.  Repeat with each asparagus.  Lay on baking sheet.  Bake for apx. 15 minutes, until the dough is golden brown on top.