Y’all getting ready for Memorial Day weekend yet? You better. It’s the time where we whip out all the barbecue items, all the desserts, but you need some good side dishes. We got this!
This is a recipe from AY About You reader Darrin Clanton, and it’s beautiful and delicious. Our favorite kind of things to enjoy.
Spinach Artichoke Dip
1 tablespoon olive oil
1/2 cup finely-chopped white or red onion
1/2 red pepper, chopped
4 cloves garlic, minced (or 2 tsp jar garlic)
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 (13-ounce) can quartered artichoke hearts, chopped and drained
1 (8-ounce) cream cheese (softened or whipped version)
1 cup sour cream
1 cup shredded Mozzarella cheese (plus extra for baking, if desired)
1/4 cup grated Romano Cheese
1/4 cup grated Parmesan cheese
pinch of italian seasoning
chopped chives, to taste
1/2 lemon, juice squeezed
1 dash of hot sauce
1/4 teaspoon black pepper
1/4 teaspoon fine sea salt
- Heat oil in a large saucepan or sauté pan over medium heat. Add the onion, red pepper and sauté for 5 minutes, stirring occasionally, until softened. Add garlic and sauté for 2 minutes, stirring occasionally.
- In a medium bowl, add all ingredients to the toss until evenly combined.
- Transfer the dip to a small greased baking dish, sprinkle with extra Mozzarella, and bake at 350°F for 20-30 minutes, until the cheese is melted and golden on top.