And yes that's how I'm going to explain it.
Several, and I mean several, weeks ago I posted on instagram a picture of homemade Spinach Artichoke Dip when Kevin and I were participating in Spring Break in the Working World. You guys responded so much to it that I thought well I better go ahead and write up a little post on this! And you know, time got away from me and now here we are basically over a month later with the recipe...oops.
I had a hard time tracking down the recipe I used but I finally found it on Closet Cooking. Essentially the only thing I'd change from her recipe is less sour cream. You could taste it in almost every bite and it was just a bit too much. I also didn't use the chili sauce...we didn't have any so I just went without.
My favorite thing to eat with it is some toasted bread. I just picked up to a french loaf of bread from Walmart, sliced it up thinly, drizzled some extra virgin olive oil over top them (on a cookie sheet) and slid them in the over (350degrees) for about 10 minutes (until just crispy on the top). You can also serve it with carrots and celery if you want to try and make it seem healthier (it's not friends, sorry). Most restaurants will serve it with tortilla chips, we were out so we substituted fritos which was great!
I'd like to try Gina's Skinny version next!
Go check out the recipe HERE! I see no reason for copying and pasting it into my post, not my words to copy and her explanation is perfect.