I am truly blown away by the amazing responses to yesterday’s post. Putting yourself out there can be such a risk…the fear of being judged by others…the vulnerability of exposing your own “issues” for all the world to read about…but your thoughtful, kind, and appreciative comments about what I shared overwhelmed me. Thank you for reminding me that honesty is embraced, that blogging is far more rewarding than just recipe sharing & restaurant reviewing, and that the support and personal connections (with virtual strangers no less) are the reason we are such a unique community.
And now back to the food.
The other day I was practicing for my future role of wifey/hostess for the boys’ fantasy football draft. I decided to class it up a bit…not that Doritos aren’t a winning option. But I think my recipe was slightly better. Vegan? Not so much. Obviously there’s a reason that cheesy spinach dip is called cheesy. This recipe is not for those with dairy sensitivities (i.e. me). But I know that it’s good based on the boys’ reactions, so here you go!
Cheesy Spinach Dip
- 1 1/2 cup frozen spinach (thawed)
- 2 tbsp olive oil (I used Garlic Gold’s EVOO with organic garlic nuggets)
- 1 tbsp onion powder
- 1 clove minced garlic (I used Garlic Gold’s garlic nuggets)
- 3/4 cup sour cream
- 1 cup part skim ricotta cheese
- 1 cup grated 4 cheese mix (cheddar, mozzarella, colby and monterey jack)
- 1/4 cup parmesan cheese
Mix everything together & set aside.
Remove the inner part of a few-day-old loaf of bread and add the dip.
Cut and save the inside of the loaf for later.
Bake in the oven for 12 minutes at 375 degrees.
Cut hash marks across the loaf to make it easier to snack.
Serve with the removed inner bread bites.