Every family has their own recipes. I grew up eating certain staples like Spanish Rice and stuffed shells, and of course I believed these to be recipes only to be had at my house. I’ve since learned that most of the family recipes I grew up enjoying were likely taken from old Better Homes and Gardens cookbooks, or some similar font of recipe knowledge. That’s not to say the recipes I grew up with are not wholly my family’s. Indeed, I doubt most people make the dishes the way my parents did. My dad especially likes things a certain way, and that’s just how it is. Take his taquitos, which feature chicken with salt and pepper rolled in a corn tortilla and fried. That’s it. Serve with guacamole and you’re done.
I’ve decided to share those family recipes with you, and maybe to even poach of my wife’s family recipes as well. To start off I think it’d be tragic to ever leave off my sister’s Spinach and Artichoke Dip. Personally I’d make some changes, the biggest being to use homemade mayonnaise. But as it is this is the finest Spin Art dip I have ever tried, and that includes Wolfgang Puck’s recipe. Incidentally it was the bread served with that dip which stole the show. This dip isn’t as refined as my sister-in-laws phenomenal spinach dip, but that’s more of a bread dipper. This is for tortilla chips.
Ingredients:
1 16 oz tub Sour Cream
1 16 oz jar Hellman’s Mayonnaise
2 cups parmesan cheese
2 cups mozzarella cheese
2 cloves minced garlic
1 pack frozen spinach
1 can artichoke hearts
Preheat oven to 400 degrees
Defrost spinach in microwave and chop artichoke hearts (make sure to squeeze water out of spinach). Mix all ingredients together in a large bowl. Put in a baking dish, cover with aluminum foil.
Bake for 15-20 minutes, or until bubbly and delicious.
