A few weeks ago, I took the night off from writing and everything else that was happening in my life and sat down and watched Food Network all evening. One recipe caught my attention, and though exact measurements weren't given and I can't remember which show I saw this on, I scribbled down the basic ingredients. Sunday night, I put my culinary skills to the test and devised my own version.
I would have taken a picture of the whole thing, but it disappeared too quickly. With some Ritz crackers, it was dinner for me and Budley. Suffice it to say, we did NOT go away hungry, and the warmed-up leftovers were even better!
Jalapeno Artichoke Spinach Dip
Coat 2 good-sized jalapenos with a little olive oil and roast on a cookie sheet at 4oo degrees until the skin is browned and the peppers are soft. Remove caps and chop.
One 14 oz can artichokes, drained and chopped
2-3 oz fresh spinach, chopped
6 oz cream cheese
6 oz ricotta cheese
3 oz Parmesan cheese
1/2 tsp salt, pepper, and garlic powder mixture (Paula Deen's House Seasoning)
Mix well and top with another 2 oz Parmesan cheese and sprinkle with the House Seasoning.
Bake in a greased baking dish (I used a souffle dish) at 375 for about 30 min, or until hot and bubbly and the cheese on top is lightly browned. Serve with the crackers or chips of your choice.