I’m excited to introduce a new guest blogger, Chris Ferrera, whom I’ve known since we were gangly teenagers wearing braces and carrying ugly purses (me, at least). We’ve been best buds since the time when a big night out was meeting at the mall to gossip over virgin piña coladas and spinach dip. Ah…the days before calories counted.
It’s no surprise, then, that Chris’ signature appetizer today is a cheesy spinach artichoke dip. This one is a classic. Without further ado, here she is to explain how it’s done:
My name is Chris, and I’m married to a football addict. My husband loves all sports, but football season holds a special place in his heart. Right around June, he starts talking incessantly about how he can’t wait for cooler weather, the pre-season games, and his fantasy leagues’ drafts. (Yes, leagues, plural.)
I, on the other hand, am not the world’s biggest football fan, so the period of time between August and February every year has required some negotiation in our marriage. To avoid spending Sundays in separate rooms, watching separate TVs, we needed to find some common ground—a way to make football (almost) as enjoyable for me as it is for him.
Turns out, that common ground is food, and more specifically what we like to call Football Food—basically anything cheesy, meaty, carby, or fried. I love to eat and enjoy nothing more than a built-in excuse to indulge in delicious, savory snacks each week. One of our favorite go-to football snacks is my mom’s Spinach Artichoke Dip.
There are countless spinach dip recipes out there, but I firmly maintain that this is the BEST, as long as you don’t have a problem with butter, cheese, and cream…
The holy trinity
Spinach Artichoke Dip
-8 oz. heavy cream
-1 stick butter (4 oz.)
-2 Tbsp. flour
-4 oz. sour cream
-3/4 c. parmesan cheese (shredded)
-1/4 c. Monterey jack cheese (shredded), plus a bit more for sprinkling on top
-2 packages frozen chopped spinach, thawed and drained
-1 can artichoke hearts, drained and chopped (more…)