The maple crunch doughnuts at Cle Elum bakery are worth driving far and wide for. If your eastbound 1-90 from Seattle pull off at the Cle Elum exit and its located at the east end of the small
Spinach and Artichoke Dip
This slim version of the classic artichoke dip will be a hit at your holiday party.
To make things easier, you can make it ahead of time, wrap it with foil and then freeze it (unbaked) for up to 2 months. When ready to serve place in the oven, covered at 400 degrees for 45 minutes or until bubbling.
- ½ cup yellow onion, minced
- 1 teaspoon garlic, minced
- ¾ cup frozen spinach, thawed and drained
- 4 large basil leaves, minced
- 2 cups parmesan cheese
- 2 1/3 cup or 12 oz artichoke heats, roughly chopped (you can use frozen)
- 2 Tablespoons light sour cream
- 1/3 cup light cream cheese
- 2 Tablespoons olive oil mayonnaise
- ½ cup sun dried or fresh tomatoes, diced
- Pre-heat your oven to 375 degrees.
- In a large mixing bowl mix together onion, garlic, spinach, basil, parmesan cheese, artichokes, sour cream, cream cheese mayo and salt and pepper.
- Spread mix into a 9″x9″ baking dish and bake for 10 minutes, take out of the oven and top with tomatoes of choice. Place back in the oven and finish baking for 10-15 minutes or until bubbling.