Spinach and Artichoke Dip

It was just a typical day at the Mark house.  School, laundry, errands.  I was late getting the girls to Mother's Day Out because Aubrie was busy putting on "make-up" and Emilie is going through this phase where she walks back to our closet, digs something out of the dirty clothes and then wears it on her head and walks around the house.  So I'm always finding our dirty clothes throughout the house...this evening she brought one of Adam's size 15 shoes into the kitchen and dropped it on the floor while I was cooking and just walked away.  I kept having to step over it while I was trying to get dinner cooked.

I usually have bell choir today but we don't start up until next week.  Which is good...I needed an extra day to try and accomplish things around the house.  I just can't seem to get a handle on things.  It seems like before we moved, I had moments where I could sit down and watch trashy television while the girls napped, but now I don't have ANY.  There is ALWAYS something to do.  I think I'm re-arranging things.  I've been unpacked, but now that we have lived here a couple of months, I'm realizing, "ok, I don't like that there.  Let's switch these two things.  I think this drawer is better for those utensils."  Silly stuff like that is slowing down my every day chores so I'm just behind.  I still have a huge laundry basket full of Adam's work clothes to iron.  I better hurry and get them done because soon I'll have two!  :)

I made Spinach and Artichoke Dip for a friend of mine.  It is one of my favorites.  This recipe comes from Becky, a teacher I was an aide for.  Ever since I've had her dip, none of the restaurant dips satisfy me.  I love this dip and it is easy.  You'll surely impress your friends when you bring this to a party.  You can put it in a bread bowl and serve it with little slices of bread, or you can serve it with tortilla chips, which is my preferred method.  Either way, this dip is delicious!

Spinach and Artichoke Dip

from Becky Bragg Cogdal

1 package of frozen spinach
1 jar of Alfredo sauce
1 can of quarterd artichoke hearts
1 1/2 cups of shredded Parmesan cheese
Tabasco sauce

In a large bowl, thaw the spinach according to package instructions.  Drain the artichoke hearts and chop them up with a knife into smaller pieces.  Once spinach is cooked, add Alfredo sauce, hearts, and Parmesan cheese.  Stir together and melt for a couple of minutes in the microwave.  Stop it and check it and give it a stir.  Once warm enough to serve, add a couple of dashes of Tabasco sauce and stir.  Try it and add more if you like.  I do about 5 dashes. 

Yum Yum!!  Love to all!

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