After all my sandwich making adventures, I was looking to do something different with the last of the French bread on my counter. French toast was an option but I wanted to do something special. Plus, I was thinking ‘snack,’ not so much ‘meal.’ I decided to slice and toast the loaf and apply a spread. But which one?
Hmm….
I wanted something exceptional.
Something rich and creamy, with great color and universal appeal.
I decided on the spinach and artichoke dip; it’s always a winner.
I used a recipe from allrecipes.com but with a few changes.
Spinach and Artichoke dip
1 package cream cheese
½ cup mayo
1 cup parmesan
1 tablespoon minced garlic
1 can spinach — drained
1 can artichokes — drained (but reserve the liquid) and chopped
a bit of salt and pepper
Mix the first 4 ingredients till smooth
Add the spinach, the artichokes, and the salt and pepper
Then add ¾ of the liquid from the artichokes
Bake uncovered for 30 minutes
I toasted the bread during the last five minutes of the dip’s cooking time. That way they both came out at the same time. It made for quick assembly and immediate consumption. Very nice.
