As my family gathers to celebrate Christmas together, it's crazy around here. We will have 8 adults, 3 children from 8 to 2, and a sweet doggie on Christmas morning. I'm doing as much food prep ahead as I can. Tonight it pasta with Bolognese sauce and salad. Fudgy chocolate pudding cake with ice cream will be dessert.
For Christmas Eve we usually have appetizers and finish with English Trifle and Danish Aebleskiver. The trifle is a favorite of mine because it can be made a day ahead and we will have enough left for Christmas dinner. I finally found the recipe for Spinach Artichoke Dip that we all like. After searching for hours, I emailed my friend and asked her to send it again.
Espinacha Dip
1 (10 ounces) package frozen chopped spinach, squeezed dry
1 can (10 ounces) chopped tomatoes and green chiles
1 (14 ounces) can artichoke hearts
1 (8 ounces) package 1/3 less fat cream cheese, softened
1 (4 ounces) can sliced ripe olives, drained
1 cup grated colby-jack cheese
1 cup light sour cream
1 1/2 tablespoons red wine vinegar
1/2 teaspoon salt
Hot pepper sauce, to taste
Corn chips (our favorite are the Fritos Scoops).
Combine all the ingredients but the corn chips in a food processor. Pulse until ingredients are chopped and well mixed. Place in an oven safe baking dish and heat at 400 degrees F. about 30 minutes or until bubbly. Serve with corn chips.
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