Spinach Artichoke Dip Recipe


Rob ordered some spinach artichoke dip the other day and he felt it was greasy and overpriced. He was disappointed because good spinach artichoke dip is just so good. So we jointly went on a quest to make up a version of our own. I am posting it here for future reference, because I’m pretty sure we will be making it again. But not for a while. Seriously, this recipe makes a ton of dip. Great for parties, not great for just having sitting in my fridge for whenever I feel like having some.



1 Tbsp minced garlic
1 large yellow onion
2 10 oz packages frozen chopped spinach, thawed and drained
16 oz marinated artichoke quarters, coarsely chopped
17.6 oz container plain 2% Fage yogurt
2 eggs
1 package 1/3 reduced fat cream cheese
6 oz shredded parmesan cheese
16 oz shredded mozzarella, italian blend or combination “melt-y” cheese
seasoned salt
black pepper
white pepper
italian seasoning
Mrs. Dash seasoning

Saute garlic and diced onion over medium heat. Food process the spinach to get a fine texture. I added back some of the juice from the marinated artichoke, as it would not chop super fine once I had drained it. Add chopped spinach and artichokes to garlic and onions, continue cooking to drive off moisture. Food process eggs and yogurt together and add to cooking mixture. Cube the cream cheese and mix it in until it is melted and homogeneous. Mix in shredded cheese a little at a time to avoid clumping. Reserve some parmesan if you want to melt it over the top. Cook for several minutes with the lid on to make sure the eggs are cooked all the way through. Season to taste with listed spices (or experiment). It took more seasoning than I initially expected. Luckily tasting is a pleasant process. ūüôā Serve warm with tortilla chips and/or fresh veggies.


Around Spencer

Other pictures of friends and family around the house and around town. During the week we enjoyed hanging out, fires, fireworks, food, friends, and more!

Visiting the Hydes and a trip to the zoo

Visiting the Hydes was another highlight of our trip to Indiana. Ben and Alex played well with Spencer and Meg. Sam made us a delightful dinner of tapas. Charlie works at the zoo and got us a backstage encounter with an elephant. It is humbling and amazing to be next to a thousand pound living being, even if there are two keepers there to keep her in line. Then Charlie went back to work and we explored the zoo with the kids. Sam had made worksheets to help guide the experience. It was wonderful to get our growing families together and see them interact.

Visiting Phil and Tim

One of the highlights of going to Indiana was getting to see Phil and Tim. Tim took the kids on tractor rides. We went to dinner at Uptown Brewery (yum!). Kyle joined us. The kids played after dinner at Bryant Park. It was fun to see everyone and catch up.


The Fenders are friends and neighbors in Indiana. Angie gave me a tour of some of the projects they had been working on. We could smell honeysuckle as we checked out the ways they have worked to make their property naturally beautiful and useful. I forgot to take pictures of the garden and the wood carving picture didn’t come out. However, between the hand built canoes, the shelter from locally grown and milled wood, the pond with dueling zip lines, the mason jar chandeliers, the bark they pressed for a year to use as decorative finishes on the bar and the bed frame I can see both creativity, time and care they put into their projects. Thanks for sharing <3

Vanilla ice cream recipe

1 quart cream 1 quart whole milk 3 eggs 3 egg yolks 1 cup sugar 1 tablespoon vanilla extract 1/4 tsp salt 2 vanilla beans 1 cinnamon stick 1 cardamom pod

Pour cream and milk into stock pot. Blend eggs and sugar and stir into dairy. Stir in vanilla and salt. Slice vanilla beans length-wise and drop beans, cinnamon stick, and cardamom pod in solution. Heat to ~170 F (below boiling) While stirring regularly. Let cool. Remove bean, stick, and pod. Scrape out any seeds remaining in vanilla bean and stir into mixture. Refrigerate for a couple hours before churning to ice cream.