“The sun shines not on us but in us.“
John Muir
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
The sun is finally coming out… you can see it in our smiling faces as we gathered with friends this week… coming out after our never-ending winter! Had a nice lunch with longtime friends last week… had fun with our friends from Structure Tech, packing enough meals at Feed My Starving Children to feed 58 kids for a year… and had our first Breakfast Club gathering this year!
RECIPE OF THE WEEK
We always eat well when Breakfast Club gathers and this week was no exception. Janet shared the recipe for the delicious spinach-artichoke dip wonton baskets she brought… recipe from justataste.com.
SPINACH ARTICHOKE DIP WONTONS
- 12 wonton wrappers
- Cooking spray
- 1/2 of a 10-ounce package frozen spinach, thawed and very well-strained
- 8 ounce can artichoke hearts, drained and finely chopped
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 2 ounces cream cheese, room temperature
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
Preheat oven to 350 degrees F.
Arrange the wonton wrappers in a standard 12-cup muffin pan, then spray them lightly with cooking spray. Bake the wonton cups for about 5 minutes, then remove them from the oven and set aside.
In a medium bowl, stir together the chopped artichoke hearts, spinach, mayonnaise, sour cream cream cheese, Parmesan cheese and minced garlic.
Divide the spinach mixture evenly among the the cups, then return them to the oven for 10-12 minutes until the spinach mixture is warm and the wontons are golden brown.
