The Family Table

The Family Table By Lorie Thompson

Merry Christmas and Happy New Year! The holiday season is here! For most families, December sees a holiday gathering every weekend. In our family, we kick off the month with Baby Girl's birthday, and I will host the family to celebrate. The following weekend we will join our McKay family for the annual Christmas Feast and Celebration. Scattered through the month will be an office party, a girlfriend's gathering, a Christmas ornament exchange, family gatherings, and then it is New Years! Whew! My waistline just expanded, and my wallet is empty, just contemplating all of it. I will cook a lot this month and often return to my tried and true recipes when in a rush. I learned to cook in the 70s and 80s. The food, just like the music from this period in time, can't be beaten! Listen to some CCR, ARS, or BTO while you make this dish. It is guaranteed to make your time in the kitchen a pleasure! Keep this recipe for the best Baked Spinach and Artichoke Dip you have ever eaten circa 1980!

I hope that during this busy season, you will take the time to reflect and share with your family the love of God in giving his son, Jesus Christ, to become flesh to redeem us. He came to Earth for me! And for you! Merry Christmas! Baked Spinach and Artichoke Dip

1 c. grated Parmesan 1 large garlic clove 1 - 10 oz. Pkg. frozen spinach, thawed & squeezed dry 12 oz. marinated artichoke hearts, drained & patted dry (I used two jars of Artichoke Hearts because I like them. Suit yourself and the size of your dish.) 1 – 6 ½ oz. garlic & herb garlic & cheese spread such as Allouette or Boursin 1 cup shredded mozzarella cheese 1/2 cup Mayonaise 1 cup Sour Cream Crushed Red Pepper Flakes to taste Tortilla chips, sour cream, salsa, and candied Jalapenos Preheat oven to 375°. Place Parmesan cheese in the food processor with a metal blade, drop in the garlic and 1 tsp of crushed red pepper flakes, and pulse for 2-3 seconds. I use some aged parmesan and some of the grated green can. I like the mix of the two flavors. Add sour cream, mayo, and cheese spread. Pulse for 2-3 seconds. Remove the mixture to an oven-proof bowl. Thoroughly drain the thawed spinach, squeezing all excess moisture out of it. Add the spinach to the mixture and gently stir it in. Thoroughly drain the marinated Artichoke Hearts and roughly chop them, leaving nice-sized pieces. Add the artichoke hearts and the mozzarella to the bowl and fold them in. Pour into an oven-proof baking dish and cover the top with more Parmesan and Mozzarella. Bake for 20-25 minutes. Serve hot with tortilla chips, sour cream, candied jalapenos & salsa. This will be the hit of the party!

Lorie Thompson is a REALTOR at Poss Realty in Clayton, Georgia. Her expertise in her industry is second only to her culinary talents. Lorie is a dynamo in the kitchen. Honestly if she prepares it, it will likely be the best you’ve ever had! Lorie and her husband, Anthony (Peanut), make their home in the Persimmon Community. She is the proud mother of Joe Thompson and Kendall Thompson.

A Taste of the Mountains