Spinach Artichoke Dip: Kate’s Quick Bites

We make Spinach Artichoke Dip and a Pumpkin Pie cocktail with Columbus Glass Art Center Executive Director Melody Reed.

While in the kitchen, learn about Columbus Glass Art Center, a local glass studio, that has had multiple locations over the years, but whose vision continues to be a destination for vibrant possibilities.

Ingredients

• 1 package of frozen spinach, thawed and drained
• 1 jar of marinated artichokes, chopped as desired
• 1 16oz container full fat sour cream
• 1/2 cup mayonnaise
• 1 1/2 cups (bagged) parmesan cheese
• 1 tablespoon minced garlic
• salt & pepper to taste

Directions

Stir everything together in glass casserole dish.

Bake at 350 for 20 minutes or until top is golden brown.

Serve with warm bread, pita chips or tortilla chips.

It also makes a wonderful topper on a burger!

Accompanying Drink - BONUS
Flaming Pumpkin Pie in a Glass

• 1 part Kahlua
• 1 part Bailey's Irish Cream
• 1 part 151 Rum
• Dash of Cinnamon

Layer Ingredients in Shot glass in this order: Kahlua, Bailey's, Tequila on top. Light the Tequila on fire.

Sprinkle the cinnamon directly on top and watch the flames sparkle.

Blow out the flame, let the glass cool and enjoy!