Spinach and Artichoke Dip

Although I’m a born and raised Buffalo Chicken Wing dip girl, Spinach and Artichoke dip definitely comes out as a close second.  I don’t know what it is about artichokes, but DAMN.. I can eat those things all day everyday, especially in this delicious dip.  If you’re a fan of Applebee’s Spinach and Artichoke appetizer dip, you’ll love this recipe!  Not only does it taste the same, but it’s healthier and very easy to make, while also being cheap and affordable.  This dip is sure to be a favorite at the next tailgate, dinner party, or even just a night in with friends.  Let’s get started shall we?!


  • 8 cups fresh spinach
  • 1 clove garlic, minced (or about 1/2 tablespoon of jarred chopped garlic)
  • 1 lemon, zest finely grated
  • 2 (14-ounce) cans artichoke hearts, drained and coarsely chopped
  • 6 ounces (about 1 1/2 cups) Parmesan, freshly grated, divided
  • 3/4 cup shredded mozzarella cheese
  • 3/4 cup sour cream
  • 3/4 cup mayonnaise
  • 1 tablespoon hot sauce (Frank’s of course)
  • Salt and Pepper
  • Tortilla or pita chips for dipping


Get that oven heated up to 375 degrees and grab a medium sized casserole dish to bake the dip in, set aside.  Next, grab a pot and boil some water.  While the water is boiling, you can begin draining and chopping the artichoke hearts, zesting the lemon, and chopping up the garlic.  By the time you’re done, your pot of water should be boiling.  Slowly begin to drop all of your spinach into the pot.  Stir around the boiling water until all of the spinach is wilted (this will only take about 30 seconds).  Now, you’ll wanna drain your spinach into a colander and squeeze out as much moisture as you can by pressing it down with a paper towel.  In a medium size bowl, mix together the spinach, garlic and lemon zest.  To this mixture, add the artichoke hearts, 1 cup Parmesan, 1/2 cup mozzarella, sour cream, mayonnaise, and hot sauce.  Combine together.  Scoop into your baking dish and pop in the oven for approximately 30 minutes or until the dip is all bubbling together.  For the last 5 minutes, pull the dip out and sprinkle the remaining 1/2 cup Parmesan and 1/2 cup mozzarella over the top.  Bake until the cheese is melted and bubbly.  When all done, pull out of the oven and serve hot with pita/tortilla chips.

I LOVE Tostitos scoops.  They are so perfect for eating every dip, especially this one.  If you’re feeling healthy, try out the multi-grain.  Another great thing about this dip is how great it re-heats.  Either heat up the oven and pop it back in for about 10 minutes or throw it in a bowl in the microwave for about a minute, it will still come out just as scrumptious.  I know you’re going to love this recipe so much you won’t even want to share.  But seriously, if you do decide to give your friends a taste… what’s better than a cheap, easy, and delicious recipe to leave them all impressed with your skills in the kitchen.

Stay tuned for more fun, easy, and delicious recipes coming your way. 🙂

Baked Kale Chips

What’s a delicious and surprisingly healthy snack you ask?  Why Kale Chips of course!  I know what you’re all thinking.. “ewwwww kale, healthy, gross”… NO!  I thought the exact same thing the first time my roommate introduced me to this recipe, but boy it sure is easy and scrumptious.  The best part about this recipe, besides the obvious fact that it is yummy in the tummy, is that it leaves you feeling great.  Although we all love those greasy, fried potato chips, these kale chips are a wonderful substitute that leave you equally satisfied.

Alright, so I started out by grabbing a 16 oz. bag of chopped kale for only $2.88 at Walmart.  See, I told you my recipes were going to be easy and affordable.  The only other ingredients you will need for this recipe are olive oil and salt.


  • Chopped kale (amount is determined by how hungry you are, but I always prefer the BIG bag)
  • Olive Oil
  • Sea Salt


First, you’re going to want to preheat your oven to 350 degrees.  Now depending on how much kale you purchased, grab either one or two cookie/baking sheets.  Evenly distribute the kale on the baking sheets, tearing apart the large pieces.  Drizzle the olive oil over the kale until evenly coated.  Using your hands or a kitchen utensil (such as tongs), toss the kale in the olive oil to ensure that each piece is covered.  Next, liberally sprinkle salt over the kale (the more the better!).  Once seasoned, pop the pans in the oven.

Online, many recipes will recommend that you bake the kale for up to 45 minutes; however, my ancient oven cooks in record time so it only takes about 15 minutes.  What I’m trying to say, is to make sure you keep an eye on these delicious greens to ensure that they don’t burn on you (it’s easier than you think).  I recommend tossing them around every 5 minutes or so.  As soon as they start to wilt down and crisp up, they are 100% ready for you to enjoy.  Throw these guys in a bowl or eat them right off the pan, either way they are fantastic and you won’t be able to stop eating… but don’t worry, they’re very good for you.

I hope you enjoy this quick, easy, and affordable recipe.  I’ve got a bowl of kale chips right next to me that I cannot wait to dive into!