We went to a small party tonight to say goodbye to R, who is moving to the west coast. It was warm enough for a barbecue – Italian sausages in hoagie buns, nachos with guacamole, and a baked spinach and artichoke dip I brought along. (Unbaked for transport, then popped in the oven for 20 minutes when it came time to eat it.) Tortilla chips would have gone well – typically it’s served with tortillas in restaurants – but by the time the dip was baked we had eaten all but the broken ones with the guacamole. (And by “we” I mean “me”.)
Most spinach & artichoke dips have loads of mayo, sour cream and Parmesan cheese; I trimmed this down quite a bit, so it still works without weighing you down too much. If you don’t like your dip chunky, put everything in the food processor and pulse it until it’s as smooth as you like.
(The leftovers would have made a tasty omelet filling, had there been any.)