141.6…Hot Spinach and Artichoke Dip

It was another successful "meeting" of our Gourmet Club last night! I was in charge of bringing the appetizer. I went with something simple and delicious: Hot Spinach Artichoke Dip.

I figured I couldn't go wrong with this. I was right. It turned out delicious!

Hot Spinach and Artichoke Dip 

Recipe adapted from Alton Brown

Ingredients:

1 cup thawed, chopped frozen spinach

1 1/2 cups thawed, chopped frozen artichoke hearts (canned find too)

8 ounces cream cheese, at room temperature

1/4 cup sour cream

1/4 cup mayonnaise

1/3 cup grated Parmesan

2/3 cup grated mozzarella cheese, divided use

1/2 teaspoon red pepper flakes

1/4 teaspoon salt

1/2 teaspoon garlic powder

Directions:

Preheat oven to 350 degrees. Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Mix all ingredients together, reserving 1/3 cup mozzarella cheese to place on top of mixture.  Place into a baking dish, top with remaining 1/3 cup mozzarella cheese and bake for 25 to 30 minutes. 

Printable Recipe

I served the Hot Spinach and Artichoke Dip with Toasted Baguette Slices. 

Alicia made Ina Garten's Beef Bourguignon. 

It was simply incredible. What a perfect "company dish." I could have bathed in the sauce, it was that good. Alongside she served a simple mixed green salad.

Sherry was in charge of dessert. She was in charge for a reason.

She makes incredible cakes. This time it was a coconut layer cake and, as usual, it did not disappoint. 

I always look forward to our Gourmet Club dinners. The food is fabulous every single time!

Breakfast this morning was scrambled egg beaters with asparagus, salami and cheddar cheese.

This is what it looks like after I put the hot sauce on it. :)

My husband's brother and his kids came up from Los Angeles for the day. We picked up Los Primos for lunch.

I split a bean and cheese burrito and carne asada mini tacos with my husband. Those are my favorite items there by far!

Tonight is probably "Burger Night" at the club. I haven't been in FOREVER and am quite excited about it. :)

Have you ever made/tried Beef Bourguignon?

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