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Saturday, December 11, 2010

Vicky's Spinach Dip

This spinach dip is from my mom's giant recipe binder, and is titled Vicky's Spinach Dip, though neither of us know who Vicky is. I almost titled this post "Great-Grandma's Spinach Dip". Believe it or not, I still have a living great-grandmother. She's quite possibly the sharpest 94-year old I know (also the only 94-year old I know!). She's never had this spinach dip, though I'm sure she'd like it. However, my little sister helped me prepare this and when dumping cumin into the bowl she declared, "Hey! It smells like Great Grandma!" Where she got the idea that Great Grandma smells like cumin I don't know. To my family members reading this, don't be offended. Cumin isn't a bad smell, it's just apparently how Great Grandma smells! :)

Renatta's comparison of course led to plenty of jokes as we ate this and I don't think I'll ever take a bite of it again without thinking of Great Grandma! For those of you who don't know my Great Grandma, maybe now you'll think of her when you make this. She won't mind; she likes being the center of attention.

All Great Grandma talk aside, I want to mention just how embarrassingly simple this dip is to make. Last time I made this we were frantically trying to get ready to run out the door and head to the party. I threw everything in the mixer, gave it a quick whirl, and dumped it into a dish. I baked it at the party and served it warm. It has a similar texture to spinach artichoke dip but lots more flavor from the Rotel and spices, almost a Mexican spinach dip of sorts!
If you have leftovers (doubtful though!), this dip also makes a nice sandwich spread. Just add some sliced lunch meat and press it in a panini press or grill pan!

One Year Ago: Hot Ham and Cheese Sandwiches (a family favorite that begs to be re-photographed!)

Vicky's Spinach Dip
-10 oz. package frozen spinach, thawed and squeezed to eliminate excess water
-8 oz. cream cheese, softened
-2 cups monterey jack or mozzerella cheese, shredded (I used Mexican-blend)
-2 plum tomatoes, diced or 1 can rotel
-1/4 cup red onion, diced
-1 tsp cumin
-1 tsp garlic powder
-1/3 cup half and half

1. Mix all ingredients until well combined. Pour into a buttered casserole pan and sprinkle with additional cheese, if desired (I use a pie dish).
2. Bake at 400F for 20-25 minutes. Serve warm with pita bread or tortilla chips.