I can’t believe that Christmas is just over a week away. Time flies! Well, for this week I decided to do a quick appetizer week. This is perfect to take us through the new year. I hope this helps with any party you may have between now and then. I will have four new recipe for you along with a round up on Friday of other appetizer recipes from my archives.
Then on Monday, I have a delicious breakfast idea for Christmas morning. There will be no posts on Christmas Eve or Christmas Day. However, on Dec 26th I will be back with my Best of Series to end the year. This is where I take a look back at all the posts from this year and pick the best ones to re-share with you all. I have done this for years now and love to end the year with it.
Now for today’s quick appetizer. Today’s recipe is a variation on that spinach and artichoke dip that we all know. I decided to do a spinach and sun dried tomato variation. Not only does it taste amazing, but it is very festive looking with the red and green. You can usually find the sun dried tomatoes in a jar on the Italian isle of the grocery store.
This dip is delicious served with crackers, tortilla chips or baguette slices. I loved it with Triscuit crackers. Those are one of my favorite crackers.
- 2 (8 oz) pkgs. of light cream cheese
- 1 (10 oz) pkg frozen spinach, thawed and drained
- ⅓ cup chopped sun dried tomatoes
- ⅔ cup shredded parmesan cheese
- 1Tbsp chopped garlic
- Preheat oven to 350 degrees.
- Combine all of the above ingredients together.
- Spread into a 9 inch pie plate and bake at 350 degrees for 20-25 minutes until hot.
Recipe inspired by Flavors by Four.