November 20

Leftovers and Approximations Thereof

Menu

• Ribs, leftover from the Rain Forest Cafe
• Chips
• Spinach Artichoke Dip [View Recipe]

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  Ingredients

  • 1 cup spinach
  • 9 ounces artichoke hearts
  • 8 ounces cream cheese
  • .25 cup mayonnaise
  • .5 cup cheese (freshly grated with microplane)
  • 1 clove garlic
  • .5 teaspoon basil
  • salt & pepper
  • .25 cup cheese (freshly grated on box grater)

  Instructions

  We start by preheating the oven to <temp val="375"/>. The frozen spinach and artichoke hearts are put in a large microwave safe bowl, covered with plastic wrap, and cooked for 3 minutes. We want the spinach and artichokes to be defrosted and warm. We spoon the mixture a little at a time into a "ricer" and squeeze the liquid from the vegetables into a garbage bowl. The dry spinach and artichokes and placed on the cutting board. We continue until all the defrosted vegetables are used and then we coarsely chop them on the board.

  On a microwave safe plate, we put the cream cheese block, discarding its foil wrapper. We cook in the microwave for 30 seconds and then 30 more seconds. We want the cream cheese softened but not melted.

  We combine the cream cheese, mayonnaise, parmesan and romano cheeses in a large clean bowl (we clean the bowl the veggies had been microwaved in). We stir well and then squeeze in the garlic clove using a garlic press. We also add the dried basil, salt and pepper. Finally, the spinach and artichokes are added and mixed well. We taste for seasoning and adjust.

  We spray our 9-inch glass pie plate with olive oil using our "Misto", pour in the cheesy mixture, spread with a spoon, and then top with the mozzarella.

  We bake the dip for about 30 minutes until it is bubbling and golden brown on top. We serve on a trivet with chips.

• Salad
• Chicken Fingers, leftover from the Rain Forest Cafe