New Year’s Eve parties are known for great new snacks and appetizers, second only to the treats served for Super Bowl festivities. While most people have their favorite standbys, it’s always fun to try something new. However, I’ve found it pays to try out the new recipe well ahead of the party so if there are any problems with it, you can either make corrections or write it off completely and find something different to serve.
With another year behind us, here’s a recipe for Hot Artichoke and Spinach Dip you can try out now and maybe incorporate it into your next New Year’s Eve celebration.
The first time I tried this recipe my son had made it for a christening party. It was such a big hit with all the family he brought it several times to our church potluck dinners.
Not only is the dip delicious, but since it contains spinach, it’s a less painful way to get a few vitamins into kids and teenagers. The other ingredients mask the taste of that leafy green that’s so good for them, and the crackers and chips make it even more inviting.
I like to serve the dip with pita chips. If you don’t have any available, they’re easy to make if you have 6 whole pita pocket bread rounds. All you have to do is split each pita pocket horizontally; cut each round into 8 wedges and arrange the pieces in a single layer on a round pizza pan or round stone and bake 8 to 10 minutes at 400 degrees.
This dip will start any party off right and it’s a great way to bring in the New Year!
HOT ARTICHOKE AND SPINACH DIP
1 (6-ounce) jar marinated artichoke hearts, drained and coarsely chopped
1 (9- to 11-ounce) package frozen chopped spinach, thawed
1/4 cup mayonnaise
1/4 cup sour cream
1 small garlic clove, pressed
1/2 cup (2 ounces) grated fresh Parmesan cheese
Diced red bell pepper (optional)
Baked pita chips, crackers or chips
Preheat oven to 375 degrees. Coarsely chop artichokes with food chopper and place in small bowl. Add spinach, mayonnaise and sour cream. Add pressed garlic and grated Parmesan cheese and mix well.
Spoon into a small oven-proof baking dish and bake 20-25 minutes. Garnish with chopped bell peppers, if desired. Makes 2 cups or 16 servings.
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