Spicy Spinach Artichoke Dip
2 pkg chopped spinach, thawed and drained
2 8-oz pkg cream cheese (I used light or fat-free)
2 cans Rotel
8-oz fresh parmesan cheese
8-oz monterey jack cheese
1 small onion, chopped
1 can artichoke hearts, diced
2 tsp chili powder
2 tsp cumin
1 tsp garlic powder
Blend first 2 ingredients. Add remaining ingredients and stir.
Bake uncovered @ 350 degrees for 30 minutes.
Serve with toasted pita bread or tortilla chips.
Sunday, February 22, 2009
The Case of the Missing Crab (body)
This weekend I cooked crab for the first time for my friend Rachel's birthday! We bought the crabs live, killed them, cleaned them, de-clawed them and cooked them in a wok. They were quiet tasty little critters! However, when we were cleaning up we could only find 5 of the 6 crab bodies. One of them mysteriously disappeared - despite having no legs! (I hope it didn't end up in one of the girls' beds.)
Anyway, I made spinach artichoke dip for an appetizer. This is a great recipe for parties!