Archive » March 13, 2008
IN THE KITCHEN WITH NINA
By Nina Wood, Contributing Writer
Hard to believe, but itís already March. March can mean a lot of things, depending on where you live.
Around here, March brings a mixture of days that alternate between the end of winter and the beginning of spring. It also brings longer days to the Ozarks, Spring Break for the school kids and the occasional wedding or baby shower to celebrate an upcoming happy occasion.
Whether itís being invited to an event or having a nice, quiet evening at someoneís house, I never like to show up empty handed.
One of my favorite recipes is for Spinach-Artichoke Dip. This is something that a lot of people only have when they go out to eat, but itís just as easy to have your own at home ó and a whole lot more economical. This goes over great at showers, parties or when youíre entertaining.
Try it out on your family and they will be asking you to make it all the time.
1 (8-ounce) package Cream Cheese
1/4 cup Mayonnaise
1/2 cup Parmesan Cheese
1 clove Fresh Garlic
1/2 teaspoon Basil
1/4 teaspoon Garlic Salt
1 jar Artichoke Hearts (drained and chopped)
1 package Frozen Spinach (thawed and drained)
1/4 cup Mozzarella Cheese
Allow cream cheese to warm to room temperature. Mix cream cheese, mayo, parmesan cheese, garlic and seasonings. Add artichoke hearts and spinach (both drained). Lightly grease pan and pour in dip. Top with mozzarella cheese. Bake at 350 degrees for 25 minutes. Serve with toasted bread.
Ranger Boats co-founder Nina Wood has compiled some her own favorite recipes and recipes from family and friends in a cookbook titled ďNinaís Favorite Recipes.Ē Copies of the book are available for $9.95 plus $2.50 shipping.
To order, call the Forrest L. Wood Outdoor Sports Gallery at (870) 453-3210.