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.

Ingredients

• 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

Directions

1. Pre-heat your oven to 375 degrees.
2. In a large mixing bowl mix together onion, garlic, spinach, basil, parmesan cheese, artichokes, sour cream, cream cheese mayo and salt and pepper.
3. 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.

Wine Pairings:

I enlisted a couple of expert wine tasters (okay, they were my good friends, but they love wine all the same) to help pair some of Chateau Ste Michelle’s delicious wines with my Thanksgiving recipes.  I love to try several different varietals of wines with each recipe, I have my friends sample each dish with each wine and see which ones they think pair best.  Chateau Ste Michelle is one of my favorite wines, and I’m very thankful to them for providing the wine for my Thanksgiving segment.

It’s a lot of fun and it’s amazing how different wines taste so different with each dish!  The results were almost unanimous, here are my suggested pairings:

Sweet Potato Mash – Pairs well with the Chateau Ste Michelle Cabernet Sauvignon.
Butternut Squash and Sausage Stuffing – Pairs well with the Eroica Riesling.

I’ll be back on Q13 in December for a Christmas Party segment and then sharing some fun, delicious New Year’s recipes and drinks!

Recipes from the Thanksgiving Segment:

Butternut Squash and Sausage Stuffing

Sweet Potato Mash

Click here for Jill’s Parmesan Toast Points recipe.

Here are the recipes from the segment:

• Guinness Beef Stew Recipe
• Irish Twist, Coffee Infused Brownies with Whiskey Whipped Cream and Raw Sugar
• Potato and Apple Irish Cheddar Mash Recipe
• Dublin Smoked Salmon Crostini on Rye Recipe

This week’s segment is a fun one, I’m doing “Restaurant Remakes”, taking some of my favorite restaurant menu items and making them at home. A perfect way to save a few bucks and still enjoy a steakhouse quality meal. I hope you enjoy them!

• The Wedge
• Steamed Asparagus with a Lemon Hollandaise
• Flat Iron Steak with a Gorgonzola Cream Sauce and Balsamic Mushrooms

This week’s segment is a fun one, I’m doing “Restaurant Remakes”, taking some of my favorite restaurant menu items and making them at home. A perfect way to save a few bucks and still enjoy a steakhouse quality meal. I hope you enjoy them!

• The Wedge
• Steamed Asparagus with a Lemon Hollandaise
• Flat Iron Steak with a Gorgonzola Cream Sauce and Balsamic Mushrooms

Recipes featured on the Superbowl Snacks segment:

• Pregame Pita Pizza Bites Recipe
• Kickoff Potato Skins with Chili and Cheese and Bacon and Blue Cheese Recipe
• Superbowl Sliders Recipe

Below are links to the recipes featured in this segment:

• Asian Marinated Flank Steak
• Roasted Veggie Tacos
• Ricotta Prosciutto Chicken with Pink Penne Pasta Recipe

Below are links to the recipes featured in this segment:

• Sun Dried Tomato and Spinach Artichoke Dip Recipe
• Champagne Bar
• Antipasto Platter

• Pork Tenderloin Wrapped in Fall Apples and Maple Bacon

• Roasted beet salad tossed with blue cheese and balsamic

• Goat cheese and Bartlett crostini with honey and walnuts