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Entertain this Holiday Season with Delicious Dips

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Posted: Sunday, November 10, 2013 10:00 pm | Updated: 1:32 am, Mon Nov 11, 2013.

(Family Features) Holidays are a time for family, friends and delicious food. This year, delight your guests with an array of easy and tasty dips. Spicy Spinach & Artichoke Dip is always a crowd pleaser, combining three cheeses with vegetables and Tabasco Original Red Sauce for added flavor. Requiring minimal prep time, this recipe is a perfect appetizer for any party.

Dip Tips

Here are a few tips and tricks to use when preparing any dip recipe:

  • Make quick dips, like plain hummus or Greek yogurt with curry powder, and add a little spice with Tabasco Sauce.
  • Prepare some dips a day or so in advance to save time on party day. Bean- and vegetable-based dips keep best overnight.
  • For a healthier option, dip with veggies instead of chips. In addition to your favorite stand-bys, try sliced peppers, radishes or fruit, such as apples or melon.

For more recipes and tips, visit www.tabasco.com.

Spicy Spinach & Artichoke Dip

Recipe: Spicy Spinach & Artichoke Dip

Ingredients:

  • 1/2 cup butter (1 stick)
  • 1 medium onion, chopped (1 cup)
  • 2 (10-ounce) packages frozen chopped spinach, thawed and well drained
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 1 (8-ounce) package cream cheese
  • 1 (8-ounce) carton sour cream
  • 1 cup shredded Monterey Jack cheese, divided
  • 1 cup grated Parmesan cheese, divided
  • 2 tablespoons Tabasco Original Red Sauce
  • Salt, to taste
  • Toasted pita bread wedges
  • 1 cup medium tomato, chopped, for garnish

Preparation:

  1. Preheat oven to 350°F.
  2. Melt butter in large saucepan or skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in spinach, artichokes, cream cheese, sour cream, 3/4 cup Monterey Jack cheese, 3/4 cup Parmesan cheese, Tabasco Original Red Sauce and salt. Stir until well blended and heated through.
  3. Pour mixture into 1 1/2-quart casserole dish and top with remaining 1/4 cup Monterey Jack and 1/4 cup Parmesan cheese. Bake in oven until cheese starts to brown, about 10 minutes.
  4. Serve with pita bread and garnish with tomatoes.

Makes: 4 cups

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Lodi Unified leaders are moving Lodi and Tokay high school graduations from the Grape Bowl to the Spanos Center at UOP in Stockton. They cite limited seating, costs and unpredictable weather at the Grape Bowl. But others say graduations at the Grape Bowl are an important Lodi tradition, and one reason many supported renovating the stadium. What do you think?

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