Hot Artichoke Spinach Dip

With extra emotional stressors this Christmas season, about a week ago my friend and I gave each other a Christmas challenge to do something festive for ourselves each day and also to make a note of the tender mercies from God. It was a pretty amazing week considering seven days ago we both wanted to boycott Christmas. Each day we reported to each other with photos of what we had done. She put decorations on the mantel and front door of her unfinished house, and fed grateful guests there while sitting around a propane heater. I collected roadside red berries and greens and hung lights. I sent a wooden nativity to my grandkids and FaceTimed them while they opened it and we sang Silent Night together. I bought a second wooden nativity for myself and set it up with greens and lights in my kitchen. I’ve also been making festive party foods for myself. These are childhood comfort foods that I’m the only one in the house who likes. Yesterday I made smoked salmon dip and today I’m making spinach artichoke dip. There are lots of recipes for this in my church cookbook collection but I developed my own that has a lot more vegetables in it.

1 lb. chopped frozen spinach

15 oz. marinated artichoke hearts, drained

4 oz. cream cheese

4 oz. shredded sharp cheddar cheese

4 oz. shredded Parmesan cheese

Fresh black pepper

Salt

Garlic powder

Onion powder

1/2 cup Vegenaise or mayonnaise

1/4 cup Pamela’s gf flour (to absorb any excess liquid)

Chop the artichoke hearts and smoosh everything together with a gloved hand. Bake uncovered in a small casserole dish at 350 for about 30 minutes. I ate it on top of toasted buttered French bread. If I do say so myself, this turned out absolutely fantastic on the very first try!! There was plenty of flavor and cheesiness and it wasn't watery even though I used frozen spinach that I didn't defrost or drain.