Mandy's Meals & More

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Let me introduce you to my very talented friend Elyse Glaser. Not only has she been my friend for over ten years but has also been a huge inspiration to me in the kitchen. Elyse owns her own catering business here in Toronto and has been cooking since before she could reach the counter. You can see her work with LMP here where she catered the beautiful food for my shower and here where she catered the food for Seri's youngest son, Luke's Sip n See. Elyse's spinach dip recipe would be an absolutely perfect way to start off your St Patty's day, paired with a cool glass of green beer and crisp veggies. Hopefully we will be seeing more of Elyse around here! Warm Spinach, Artichoke and Asiago Dip Ingredients: 1 package (300g) frozen chopped spinach, thawed, excess water squeezed out (so many great options of frozen greens are available nowadays – for a twist swap the spinach for frozen chopped kale or Swiss chard) 1 can (398 mL)  artichoke hearts, drained and chopped ½ cup  finely diced red onion 1 package (250 g)  cream cheese, at room temperature (can sub in light cream cheese for a lighter dip) 1 ½ cups  light mayonnaise 1 cup plus ¼ cup  shredded asiago cheese Your favourite hot sauce, to taste Salt and pepper, to taste Method: 1. Pre-heat the oven to 350 degrees F. 2. Place all the ingredients, reserving the 1/4 cup of the shredded cheese, into a large mixing bowl. Mix until thoroughly combined. 3. Transfer the dip into an ovenproof baking or casserole dish and sprinkle the top with the remaining cheese. 4. Place in the oven and bake until heated through and cheese on top is melted and bubbly, about 30 minutes. 5. Serve with your favorite chips, flat bread, crackers, fresh cut veggies, etc. Enjoy!