A Favorite Recipe: Spinach and Artichoke Dip from Tama Fortner
Food is the centerpiece of all holidays in the South, but never more so than at Christmas. For our home, the feast tends to be more of a “grazing” affair than a huge sit-down dinner.
We were doing charcuterie boards long before they were trendy—though ours tend to be clustered in crystal bowls and plates handed down from grandmothers and greatgrandmothers, rather than spread out across a wooden board (And, yes, I use all the family heirlooms. Seeing all those little dishes brings back sweet memories of Christmases past).
We fill them with pickles and sausages and crackers and everyone’s favorite things.
One of those favorite things is this simple for a Spinach and Artichoke Dip. It tosses together so quicky and easily with just a few ingredients, yet tastes far more elegant than the efforts would imply. Warm and savory and just right for wintery celebrations. I hope you enjoy it too.
May you have the merriest of Christmases this year!
Spinach and Artichoke Dip
Ingredients: 1 14-oz jar artichoke hearts, drained and chopped, 1 10-oz package frozen spinach, thawed and drained, 1 cup shredded Mozzarella cheese, 1/8 tsp. garlic powder, dash of cayenne pepper, 1 cup Parmesan cheese, 1 cup mayonnaise, ½ tsp Worcestershire Sauce.
Preparation: Mix all together. Spoon into lightly greased 1-quart casserole dish. Bake at 350 degrees for 30 minutes.
Serve with toasted bread, crackers, or tortilla chips.
Thanks to Tama Fortner for her recipe.
Tama Fortner is an ECPA award-winning author with more than fifty titles to her credit, including her latest Simply Christmas: A Busy Mom’s Guide to Reclaiming the Peace of the Holidays and My Advent Nativity for children. To learn more, visit www.TamaFortner.com.