I can still remember the day I had my first appetizer. It was at Red Lobster in Tulsa, Oklahoma by Woodland Hills Mall. I was 16! Appetizers changed my life. Literally. All because I entered a little recipe contest called The Real Women of Philadelphia. Now I am famous for my Sassy Tailgate Sandwiches. It has pinned millions of times on Pinterest. Knocked off millions more of various websites and all because I love a good appetizer.
This one is an oldie but goodie! It was my Mom’s but I have tweaked it here and there a bit. So now it is mine. Now spinach is in season so it is a great time to stock up on the fresh stuff! Freeze your own chopped spinach! Believe me you will thank me in January when you are not eating that bitter frozen stuff.
Hot Spinach Artichoke Dip
3 cups fresh spinach or 1 1/2 cups frozen
1 cup artichoke hearts, chopped
4 ounces cream cheese, softened
1/2 cup mayonnaise
1/2 cup grated fresh Parmesan
3/4 cup mozzarella cheese, grated
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
Preheat oven to 350 degrees. Spray small casserole pan with nonstick cooking spray. Saute spinach and artichokes in 1 teaspoon olive oil until tender and drain well. in a medium sized bowl combine the cream cheese, mayonnaise, 1/4 cup Parmesan cheese and 1/2 cup mozzarella cheese and stir well. Add the spinach/artichoke mixture as well as the salt, garlic powder and red pepper. Place ingredients in baking dish and sprinkle with remaining cheese. Bake for 30 minutes. Serve with crackers.
Caprese Salad Bites
1 container cherry tomatoes
Fresh Mozzarella balls marinated (bite size)
1 cup fresh basil leaves
Balsamic glaze
Fancy toothpicks
Place tomato, rolled basil leaf, then mozzarella ball. Continue and place on platter! Drizzle with balsamic glaze. Make lots because these will fly off the plate!