Today, as you are undoubtedly aware of by now, is March 1. Which means several things:
° Spring is coming. Hopefully that means warmer weather. And the ability to sit outside on the patio without catching hypothermia.
° Daylight Savings time is next Sunday. Can I be honest? I am soooo looking forward to more sunlight during the day, which (fingers crossed) means I should be able to take better pictures in natural light. Should is the operative word.
° Easter is a month away! It will be special, because this is our second Easter together in Austin. Hopefully we can convince the Queen Mother and Dad to venture over to this part of the country, gather round the Green Egg, and partake in the leg o’ lamb that will most certainly be cooking on said Green Egg.
And last, but not least, we should begin construction of the ranch. We meet with the builder this week to go over the final round of details/prices, and if everything is correct, we are good to go.
Homesick Texan’s Spinach Artichoke Dip – adapted from Homesick Texan
This may very well be my favorite version of spinach artichoke dip. It was quick to put together, and not heavy or cloying like some versions can be.
- 1 (14 oz.) can artichoke hearts, drained and chopped
- 1/2 tsp. chipotle chile powder
- 2 cloves garlic, minced
- 8 oz. cream cheese, at room temperature
- 1/4 cup mayonnaise (I used sour cream)
- 1 tbs. fresh lime juice
- 1 10 oz box frozen chopped spinach, thawed and squeezed dry
- 1 1/2 cups shredded Monterey Jack cheese
- Fresh ground black pepper
- tortilla chips, crackers, or a sliced baguette, for serving
Preheat the oven to 350 degrees F.
In a 4-cup greased baking dish, stir together the artichoke hearts, chipotle chile powder, cumin, garlic, cream cheese, mayonnaise, lime juice, spinach, cheese, and black pepper to taste until well combined.
Bake for 25 to 30 minutes, or until lightly browned and bubbling. Serve warm with tortilla chips, crackers, or a sliced baguette.