Leaving to Europe!!

The countdown is over!!

It's finally here... 

Munich, Germany

Austria

Prague, Czech Republic

Rome, Venice, and Naples, Pompeii and the Amalfi coast!!

KEEP US IN YOUR PRAYERS FOR A SAFE FLIGHT!!

Black Bean Salsa

Spinach and Artichoke Dip

I have been making a lot of dips lately...

What can I say.. I LOVE DIP!!

I made this for poker night on Thursday and the boys LOVED IT.

The recipe is from Brown eyed baker

Spinach and Artichoke Dip

Prep Time: 10 minutes | Bake Time: 30 minutes 

1 (14-ounce) can artichoke hearts, drained and finely chopped

1 (10-ounce) package frozen chopped spinach, thawed and drained

1½ cups (6 ounces) finely shredded or grated Parmesan cheese, divided

1½ cups (6 ounces) shredded Monterey Jack cheese, divided

4 ounces cream cheese, softened

2/3 cup sour cream

1/3 cup mayonnaise

2 garlic cloves, finely minced

Paprika, to taste (optional) 

1. Preheat the oven to 350 degrees F. Press the excess moisture from the spinach.                                               

 2. Combine the artichokes, spinach, 1¼ cups of Parmesan cheese, 1¼ cups of Monterey Jack cheese, cream cheese, sour cream, mayonnaise, and garlic in a bowl and mix well.                                                                          

3. Spoon the artichoke mixture into a 1½-quart baking dish. Sprinkle the remaining Monterey Jack and Parmesan cheeses on top, and then sprinkle with paprika, if desired. Bake for 30 minutes. Serve warm with tortilla or pita chips, crackers or vegetables.

ENJOY!!

My Aunt Liz's Baby shower!

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