Wow your guests this Labor Day with this yummy dip recipe from my sponsors at MIRACLE WHIP and read how it brings back some fun summer memories for me.
This year my family and I took a summer vacation to Monterey Bay. One of the days that we were there we decided to take a drive up CA Hwy 1 just to see what we could find. My hubby and I love going for random drives, because it’s during those times that we find the coolest, little-known-about spots. This random drive didn’t disappoint!
As we headed up the coast, we found ourselves driving through Castroville and through some little back roads filled with fields and fields of these crazy looking plants! As we slowed down (and consulted google) we learned that they where fields of artichoke plants.
We continued through and right in the middle of these fields was the most amazing little farm stand from Pezzini Farms with gorgeous fresh fruits and veggies . But we found that the real treat was the “Choke Coach” parked outside of the farm stand, where you could get fresh artichoke prepared every way you could imagine. We got a batch of artichoke fries that absolutely melted in our mouths! It was the perfect snack to complement our coastal drive that led us to an amazing out-of-the-way beach, Salinas River State Beach.
With Labor Day approaching, I have been thinking back at the amazing summer we had, and wanted a way to celebrate it. In my family, all of the best celebrations involve food. So I found this yummy recipe for a deliciously creamy spinach & artichoke dip (to remind us of the “Choke Coach”) that features the bold, tangy flavor of MIRACLE WHIP. I plan to serve it at our Labor Day get together along with some “Fisherman’s Wharf worthy” sour dough bread! With the unique, one-of-a-kind creamy blend of sweet and tangy this dip is sure to wow my guests, while giving my hubby and I one last taste of summer!
- 1 cup MIRACLE WHIP Dressing
- 1 cup BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream
- 1 can (14 oz.) artichoke hearts, drained, finely chopped
- 1 pkg. (9 oz.) frozen chopped spinach, cooked, cooled and well drained
- 1/2 tsp. garlic powder
- 3 green onions thinly sliced
- 3 canned chipotle peppers in adobo sauce, chopped
- Combine all ingredients in a bowl.
- Refrigerate 1 hour or until chilled.
- Serve and enjoy!
MIRACLE WHIP and Proud of It