ell folks, it’s that time of the year again....Football Season! With fall right around the corner, and hopefully a bit cooler weather, it’s the perfect time to have a few friends over and root for your favorite team. Of course the food needs to fast, hearty, delicious, and plenty of it. With that in mind, I’ve got a recipe that’s sure to be a winner no matter who wins the game! I created this dish a few years ago when I wanted to enter a recipe contest in Alabama. It won first place in the appetizer division, plus, I had the opportunity to prepare it Live on TV! It’s so quick and easy to prepare - I’m sure you’ll get rave reviews when you serve it at your next event.
Enjoy Y’all! ............................................Lulabelle
Lulabelle’s Hot Spinach Artichoke Dip
1 10 oz. pkg. frozen spinach; thawed, drained and all excess water squeezed out
1 14 oz can artichoke hearts, drained and cut into pieces
1 lb. Pepper Jack Cheese, grated
1 cup mayonnaise
1⁄2 cup sour cream
1⁄2 cup grated parmesan cheese
1 tsp. chopped parsley flakes
1/8 tsp. salt
1/8 tsp. garlic powder
1/8 tsp. white pepper
In a large mixing bowl, combine mayonnaise, sour cream, parsley flakes and spices: stir to blend well. Add parmesan cheese, artichoke hearts and well drained spinach, stir. Add grated Pepper Jack cheese; blend well. Spread mixture in a 2 1⁄2 qt. glass baking dish. Bake in a 350 degree oven for 15 – 20 minutes till hot and bubbly. Serve warm with tortilla chips. Yield 8 -10 servings
Lulabelle’s Tip of the Month
If you try the Spinach Artichoke Dip Recipe and have any leftovers, here’s an easy way to create a quick and easy entrée from them. Boil and drain some jumbo pasta shells and cook till tender. (Be sure and drain the pasta well, patting with a paper towel to remove any excess moisture) Stuff cooked shells with leftover Spinach Artichoke Dip, and place stuffed shells in a baking dish (sprayed with Pam) and top with your favorite marinara sauce. Sprinkle with grated parmesan cheese, cover with foil and bake at 350 for 20 -25 minutes or until piping hot! Yummylicious! -Lulabelle
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