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i enjoy all types of dips...i think it's due to my oral-fixation and the motion of bringing a small bite to my mouth. the first time i had a spinach-artichoke dip was at tgi fridays and had to find a recipe that replicated it. i've made this artichoke & spinach dip many times and it has become a tried & true recipe that is always a crowd-pleaser. i actually found a recipe that turns it into a mac & cheese version, which sounds amazing! i'll have to try it out and repost. anyway, we were headed to my father-in-law's for a night of football. i love bringing treats over and felt this was fit for the occasion. it has nice chunks of artichoke and a great creamy consistency from the alfredo sauce. you can serve this with anything, but i like the presentation in a bread bowl. ARTICHOKE & SPINACH DIP RESTAURANT STYLE posted on allrecipes.com by terrad 4 cloves garlic 1 10 oz package frozen chopped spinach, thawed & drained 1 14 oz can artichoke h...

this was the appetizer offering i decided to go with for thanksgiving. i LOVE mushrooms and when there's cheese involved...that is serious love! i really liked this recipe because it was simple and tasty, which is what matters most. when hosting a party, i am a huge believer in finger foods and this one does not let down. STUFFED MUSHROOM WITH SPINACH posted in real simple by sarah quessenberry on november 2010 24 medium mushrooms, about 1 1/2 lbs 2T olive oil, plus extra for the baking sheet 2 cloves of garlic, finely chopped 1 5oz pkg baby spinach, chopped kosher salt & black pepper 3/4c panko bread crumbs 1/2c gruyere cheese, about 2oz heat oven to 375°F. remove the stems from the mushrooms; finely chop the stems and reserve. coat a baking sheet with oil. bake the mushroom caps, stem-side down, until just tender, 10-12 mins. meanwhile, heat the oil in a medium skillet over medium heat. add the garlic and chopped mushroom stems and cook, stirring, until tender, ...