A Tale of Two Dips

One of my summer projects for this year has been to get even MORE organized than ever before.....a task that is becoming easier and easier as we purge unnecessary things from our lives. (Ex: notes from college Biology and Physical Science classes and my 11th grade History project on the Netherlands ---we've kept just about everything!)

One such project has been sorting recipes, which is always fun. I've even made new notebooks and recipe boxes to help me find what I'm looking for even faster. There are so many great recipes out there and not enough time to try them all. You find your favorites and think, "I have a great recipe for this...how can I waste my good hungry on a new one that might not taste as good?" But you just have to look at all the ingredients and make a decision....if you like all the ingredients, it's probably going to turn out OK.

So here are two of my favorite spinach dip recipes (one cold, one hot). Both are great with tortilla chips and with toasted baguette bread slices. I may try a new one I came across yesterday, but these are my favorites!

Knorr Spinach Dip

1 pkg (10 oz) frozen chopped spinach, thawed and drained
1 container (16 oz) sour cream
1 cup mayo
1 pkg Knorr Vegetable Recipe Mix
1 can (8 oz) water chestnuts, drained and chopped (optional)
5-6 green onions, chopped

In a medium bowl stir all ingredients until well mixed. Cover and chill 2 hours to blend flavors. Stir well before serving. If desired, spoon into a round bread bowl. Serve with cut up veggies, chips, or bread slices.


Delia's Spinach & Artichoke Dip

1 pkg (10 oz) frozen chopped spinach
1 jar of artichoke hearts, drained and chopped
1 white onion, finely chopped
garlic cloves finley chopped (to taste)
salt and pepper to taste
1 container (16 oz) sour cream
1 8 oz cream cheese, softened
4 cups (2 pkgs) shredded mozzarella cheese
1 cup shredded parmesan cheese

Preheat the oven to 375 degrees. Cook the onion and garlic in a deep pot about five minutes on medium heat. Add the spinach, artichokes, salt & pepper and saute the mixtures a few more minutes. Add the sour cream and cream cheese and stir until blended. Finally add mozzarella and parmesan cheeses and continue stirring until well blended.

Pour mixure into prepared 13 x 9 pan and bake for 30 minutes or until the top looks slightly firm and cheese is bubbly and browning around edges.

***Note: I've adapted this recipe a bit from Delia's version, which had a little less cheese and even less directions! But it's been a hit every time I've made it!