I just had the weirdest dinner. Can’t tell if it’s because I was extremely hungry, or if that glass of wine was just THAT good, but it was strange, and it was awesome. I really think I’m onto something here. Are you ready for this?
Shrimp Marinara Quesadillas.
Personal offense taken if you just cringed at my creation. (Just kidding.) I will admit that I have an unusual affection for marinara. As in I will eat it cold, right out of the jar (I know, more weird things,) but with the sauteed onions and peppers, the crispy garlic shrimp, and the melted swiss and mozzarella on a toasted tortilla, it was borderline magical. Trust me.
But, now that I’ve wasted your time talking about a recipe I will probably never post, let’s talk about a less weird, more socially acceptable concoction. Dip. Does anyone not love dip? Seriously, what’s not to love about warm, cheesy, creamy, goodness? Ya just can’t go wrong with cream cheese people. And with veggies and reduced fat dairy it’s practically good for you. Okay, that’s a lie, but there are worse things.
Spinach artichoke is a classic dip recipe, and in all it’s variations, has always been one of my favorites. While some recipes are a little soupier, this dip is thick and creamy, and in my opinion, is best served on warm sour dough. YUM. It’s also fantastic to put on a toasted sandwich if you’ve never tried that. All you really need is turkey and bread to turn a boring lunch into a fancy panini. I personally like to use reduced fat mayonnaise, sour cream, and cream cheese but you are more than welcome to use regular. One thing that is really important to remember, is to squeeze and drain your spinach and artichokes or your dip will come out a little watery. You don’t want watery dip.
On a final note, I think I jinxed myself when I talked in my last post about how great it was to take pictures in natural light at my parents. You have no idea the struggle bus that ensued when I was trying to take a good photo. One. Good. Photo. It was about 9:30 when I started this recipe, because I had gotten home late, and I really wanted to bring this in for a treat day at work the next day. Fast forward to almost 11 o’clock ON A WEEKNIGHT and me standing on a chair over my counter growing more impatient by the minute. I took about 60 photos and this is all I have to show for it. One measly photo. Oh well, my photography skills may currently be sub-par, but this dip is most definitely not.
- 1 10 oz can artichoke hearts chopped and drained
- ½ cup low fat mayo
- 1 8 oz can chopped jalapenos
- 1 8 oz package reduced fat cream cheese
- ½ cup light sour cream
- 1 cup shredded parmesan
- 1 cup shredded pepperjack
- 2 tsp garlic powder
- 8 oz frozen spinach drained
- Preheat your oven to 350 degrees
- Warm your frozen spinach in the microwave, and once it has cooled, drain the excess water
- Mix all your ingredients in a large mixing bowl
- Smooth mixture into a large baking dish
- Bake for 30-35 minutes