Battle Break

I hope everybody got to enjoy their 3-day weekend!  I know we've been MIA the last couple of weeks, but I promise we'll battle again real soon!  A little taste of Solo Ensemble for you, perhaps?  In the meantime, here's my spinach and artichoke dip recipe to keep you crazy kids interested. 

Linda's Spinach and Artichoke Dip

3 8 oz packages of cream cheese, room temperature
8 oz sour cream
3 cloves of chopped garlic
1 package of frozen spinach, thawed and drained of excess liquid
1 can of artichokes, chopped
1/2 cup of parmesan plus more for topping
Salt and pepper to taste
2 tablespoons of butter cut up into pieces
Cayenne pepper

Preheat oven to 350 degrees.

In a big bowl, mix cream cheese, sour cream, garlic, spinach, artichokes, parmesan, salt, and pepper.  Even spread mixture into a 8x8 baking dish. Top with more parmesan, pieces of butter, and sprinkle with cayenne pepper. Bake for 30 minutes or until top is bubbly. Serve with tortilla chips, veggies, or sliced French bread. Mouth watering! Unfortunately, I don't have a picture to show you, but here's what I did with the leftovers:

Spinach and artichoke omelette with baby spinach, cranberry, walnut salad with orange vinaigrette for brunch. Huzzah!

And just for shizz and giggles:

R.I.P. Mustacheerio