Classic Spinach & Artichoke Dip + 5 Dips for the Superbowl!


I traveled 2,464 miles in 48 hours.  With linked hands we cried and said goodbye to my grandfather, and later, with those same hands held high, we toasted his long, beautiful life.  He was loved and he will be missed.  Loved and missed, all any of us hope for when we leave this world.

Boston to Ft. Meyers to Venice and back again.  I am tired, bone tired, but I tuck the kids in, kiss their sweet cheeks and say good-night.  Later, I’ll rest my weary head on Bubba’s shoulder and close my eyes, grateful he is once again next to me.


Spinach and Artichoke Dip

Loaded with spinach and artichokes and made a bit lighter with Greek yogurt and 1/3 less fat cream cheese, this classic party dip is sure to be a hit!

Makes about 5 1/2 cups

Recipe adapted from Cooking Light September 2007


2 cups shredded, part-skim mozzarella cheese, divided

1/2 cup whole Greek yogurt

1/4 cup grated Parmesan cheese, divided

1/4 teaspoon freshly ground black pepper

1/2 teaspoon crushed red pepper flakes

1/4 teaspoon +  a pinch more of garlic powder

1 can of artichoke hearts, drained and chopped

1 (8 ounce) block 1/3 less fat cream cheese, softened

1 (8 ounce) block full fat cream cheese, softened

1/2 (10 ounce) package of frozen chopped spinach, thawed, drained and squeezed dry

Serve with pita chips, tortilla chips or grilled baguette


Pre-heat your oven to 350F.  Using a large bowl, mix together 1 1/2 cups of mozzarella cheese, Greek yogurt, 2 tablespoons of Parmesan cheese and the rest of the ingredients until well combined.  Spoon and spread mixture into 1.5 quart baking dish and sprinkle with remaining Parmesan and 1/2 cup mozzarella cheese.  Place on center rack in your oven and bake for about 35 minutes or until bubbly and golden brown.  This may take an additional 5 minutes depending on your oven.  Serve warm, with pita chips, tortilla chips or grilled baguette.  Enjoy!

5 Can’t Miss Superbowl Dips!

Love sour cream and onion dip?  Skip the store-bought versions and make your own for the big game!  Head to Alexandra’s Kitchen for her delicious recipe.

Bacon fans coming over tomorrow? Woo them with Taste and Tell’s bacon and horseradish dip.

If you love brie, you must make Spoon Fork Bacon’s basic brie dip.  Yum!

Hummus lovers head to Smitten Kitchen for Deb’s ethereally smooth hummus! Ethereally. Smooth. Hummus.  I gotta check this out soon!

Head here for my tried and true, never fail, always yummy guacamole.  Enjoy!

Sriracha Caramel Corn + 5 Sriracha Recipes to Try Now!

scc0054I love salty and sweet combinations and I’m not afraid of a little spice. In fact, I crave a little heat lately. Maybe it is a pregnancy thing or maybe my taste buds are bored. Either way when I came across a recipe for Sriracha Caramel Corn I had to try it. Bubba and the kids love caramel corn, but are not fans of anything too spicy. Luckily, the Sriracha sauce added more smokiness than heat so, they loved it. The caramel plays well with the salty popcorn and spicy sauce. It is a perfect marriage of flavors. (Yup, I just wrote marriage of flavors.)


I made fresh pop corn which I recommend. I used this recipe from Simply Recipes. It is the best popcorn recipe I have found because it comes out perfect every time. I set aside the popcorn and made the caramel Sriracha sauce. The sauce comes together quickly. I found the recipe on the awesome food blog Dam Delicious. (Be sure to check out this blog if you haven’t already!) I adapted the recipe slightly by using brown rice syrup instead of corn syrup. Brown rice syrup adds a nice nuttiness to baked goods.

Once cooked, I poured the sauce over the popcorn and baked the popcorn at 250 for 45 minutes.


One very long hour later the popcorn was ready for us to eat. I have to warn you this popcorn is addictive. One handful is not enough. You’ll keep coming back for more. But, is that a bad thing? Give this recipe a shot. You’ll love it!

Sriracha Caramel Corn

recipe slightly adapted from Dam Delicious

makes 6 cups


1/2 cup unsalted butter

3/4 cup light brown sugar, packed

1/4 cup brown rice syrup

Pinch of sea salt

1 teaspoon Sriracha, or to taste

1/2 teaspoon vanilla extract

1/4 teaspoon baking soda

6 cups fresh popcorn


Pre-heat oven to 250 and line a baking sheet with parchment paper. Prepare fresh popcorn, transfer to a large bowl and set aside.

Melt butter in a sauce pan over medium/high heat. Be careful not to burn. Once melted, stir in brown sugar, brown rice syrup and sea salt. Bring to a boil, without stirring, for 4 minutes. Remove from heat and add Sriracha, vanilla extract and baking soda.

Pour sauce over popcorn and combine until the popcorn is evenly coated.

Spread popcorn on baking sheet in an even layer. Bake for about 45 minutes, stirring every 15 minutes. Cool completely before serving. Enjoy!

5 Sriracha Recipes To try Now!

Sriracha’s popularity is not diminishing anytime soon. If you are new to the sauce, or need a little inspiration check out these recipes below.

I love banh mi sandwiches. This recipe for a pork meatball banh mi sounds dam good.

Want to serve pot stickers at your Super Bowl party? Try Martha’s Shrimp Pot Stickers with Sriracha Ginger Dipping Sauce.

If you prefer spicy wings at your Super Bowl party, try Michael Symon’s recipe.

I love Ranch. This popcorn recipe from the Curvy Carrot is next on my list of Sriracha recipes to try.

Want to make your own? White on Rice Couple has the recipe for you.