Serves 8

Spinach Artichoke Dip before bakingIngredients:
1 (13.5 oz) can chopped spinach, drained and pressed
1 (14.6 oz) cab artichoke hearts, drained and roughly chopped
2 cups shredded Italian cheese blend (Asiago, Fontina, Mozzarella, Parmesan, Romano)
1 slice white cheese (optional)
1 (15 oz) jar Alfredo Sauce
1 tsp minced garlic
1 (8 oz) package cream cheese, room temperature
fresh ground pepper (optional)

Directions:
1. Preheat oven to 350 degress
2. Meanwhile, combined ingredients thoroughly, and spread into a lightly greased 8″X8″ metal or oven-proof glass casserole
3. Add the optional slice of cheese centered on top
4. Bake 25-30 minutes, until cheeses are melted and bubbling
5. Place under broiler to brown the cheese (optional)(photo of browned casserole)
6. Serve while warm with chips, crackers, toast or bread

Sawyer's corn casseroleThis was one of Sawyer’s favorite finger foods when he was only four years old, so we started making it together when he came to visit. This simplified version varies from our Spinach Artichoke Dip recipe in that it uses ingredients that can be easily handled by little hands, while retaining all the yummy goodness of the original. We do the can opening and other tasks, while leaving the mixing and stirring for him. In the photo at left, he has just mixed up his paternal great-grandmother’s Cornbread Casserole recipe