This is a sponsored post, Kraft Foods sent me jars of MIRACLE WHIP and this recipe to try as part of the #proudofit campaign
Have you guys all enjoyed Summer? We sure have! Lots of playing outside and lots of good food. I’m always so sad when Summer is over, I know my kids are happy to be back at school with structure and friends and activities, but I miss them. I love that we get to start the school year of with one final three day weekend for a last hurrah!
Labor Day!!! It’s always been a special holiday for me as my BIRTHDAY is in September and when I was a kid it felt like the beginning of a month long celebration of ME! What? you guys don’t celebrate your birthday for a month?
Anyway… I love September and I love parties and I love good food. I’m always looking for new dips, so when I got sent this recipe to try I was excited! I’ve said it before but I’m a MIRACLE WHIP and Proud of It gal!
- 1 C MIRACLE WHIP Dressing
- 1 C full fat sour cream
- 14 oz can artichoke hearts drained, finely chopped
- 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
Refrigerate for an hour
Serve with chips, crackers or tortilla's.
Also good on a crisp pizza crust, or with veggies like celery, carrots, cucumbers or zucchini
This recipe is a unique, one-of-a-kind creamy blend of sweet and tangy and my husband loved it! I had never worked with chipotle peppers in adobo sauce and I wondered if it would be too hot but it was SUCH a great addition, I totally want to work with them more! I love finding new ingredients. And I always love spinach and artichokes together.
So what type of end of the summer gathering are you planning!Do NOT miss a single post. Subscribe to weekly recaps for Ashlee Marie by Email Some of the links in my posts may be “affiliate links.” This means if you click on the link and purchase the item, I will receive a very small percentage.