Happy Holidays!! I’m so excited for Thanksgiving - it’s one of my favorite holidays. Today’s recipe is great for potlucks or hosting your own holiday event. Spinach artichoke dip is one of those classics that are just so comforting and indulgent. Best served when piping hot and topped with tons of cheese…I’ve only really had store-bought or dip from a restaurant. I figured it might be nice to whip up a homemade recipe to cut down on unnecessary preservatives/ingredients. Crisp, delicate phyllo dough is spinach and artichoke dip’s bff. Phyllo seems difficult to work with, but actually turned out to be really therapeutic. You can also use pre-made phyllo cups, available in the frozen aisle. I’ll show you how easy it is to make mini phyllo cups filled with this delicious dip! This recipe is as simple as mixing all the ingredients, spooning the dip into phyllo cups, and throwing them in the oven to get warm and golden! Let’s get baking :)
One night I was craving artichoke hearts, and decided to mess around with incorporating them in a chicken dish for dinner. Marinated artichoke hearts are light, tender, and punchy. They add a beautifully complex flavor to any dish because they have been marinated in a flavorful oil infused with tons of spices. I love them on salads and in pasta, and thought that their tangy flavor would be delicious in a Mediterranean inspired meal.