Spinach Artichoke Dip

INGREDIENTS
1 10 oz pkg frozen chopped spinach
1 can artichoke hearts
1 8 oz pkg cream cheese, at room temperature
1/2 c. mayonnaise
1/2 tsp pepper
1 tsp salt
1/2 c. Parmesan-Romano grated cheese
1/4 c. shredded mozzarella cheese

Preheat oven to 375 degrees.
Cook spinach according to directions. Drain if necessary. Chop artichoke hearts and spinach into small pieces. Mix cream cheese, mayonnaise, spinach, artichokes, Parmesan, salt, and pepper in a large bowl until well combined.
Pour into baking dish and top with mozzarella cheese. Bake for 15-20 minutes or until cheese begins to bubble.
Serve with pita chips, crusty bread, and chopped veggies.

Friday Night “White Lightning” Sangrias

This is a great little recipe for a white sangria- made with white wine instead of the traditional red. It has a lighter, fruitier flavor and looks gorgeous in the pitcher! Feel free to experiment with your own fruit and liquor add-ins!

Here’s what I did:

INGREDIENTS:

1 bottle dry white wine, chilled (I used Riesling)

1 c. white grape juice, chilled

1/2 c. mango juice, chilled

2/3-1 c. Bacardi rum

1/2 sliced fresh or canned pineapple (and its juice)

1/2 c. red grapes, halved

1 green apple, thinly sliced

1/2 c. granulated sugar

Ginger ale or club soda (for topping off glasses, if desired)

Mix together the wine, rum, grape juice, and mango juice in a large pitcher. Gently stir in the sugar until dissolved. Add the pineapple, grapes, and apple slices and refrigerate for at least 1 hour. Fruit will separate into layers in the pitcher.

Upon serving, top each glass off with ginger ale or club soda, if desired. Garnish each glass with pineapple or apple slice.