CategoriesArchivesMay 2012 |
Ruth’s hot spinach and artichoke dipI went to my friend Ruth’s baby shower last week. Everyone brought enormous platters of tasty food, myself included. I ate more than was required of a polite guest, but then, so did everyone else. So, when Ruth mentioned her spinach dip, I gamely went back to the food table, even though I’m not partial to spinach and dropped around a tablespoon-sized blob on my plate, saying, rather louder than was necessary, that “It looked delicious, but I’d better not be greedy, this way there would be enough for everyone to have a taste.“ Boy, was that dumb! See, Ruth’s dip was DELICIOUS! And now, I was hemmed in by my loud, “oooh, don’t want to be greedy,“ excuse. I should have just taken a smidgen and not said anything, but I did. And so after my outwardly generous restraint, I couldn’t very well gallop back to the food table, elbow my fellow baby-shower-attendees aside, bellowing, “Get out of my way, an emergency here, need more of that dip, pronto!“ No, I conversed, I played baby shower bingo, I admired all the lovely thoughtful gifts that all of Ruth’s family and friends had assembled to celebrate this special amazing time in Ruth and her husband’s life. All the while my mouth was lusting after some more of that dip. Anyway, Ruth, who is patiently awaiting the arrival of her baby daughter, kindly answered my email and included the requested recipe. I am over the moon, because not only do I like it, but my boy Will arrives from London in five days and he LOVES spinach and artichoke dip, and this one is the best I ever had, so I am going to make it for him and he will be happy. 2 cloves garlic, finely minced Preheat oven to 350 degrees. Melt butter in a saute pan. Add garlic and onions. Cook till brown. Add spinach. Add salt and pepper.Cook till wilted. Posted by Meg Tilly on Monday, November 29, 2010 in Recipes |
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