and Spinach Salad made for a light tasty supper.
I chopped some artichokes and stirred in some shredded parmesan cheese.
I folded the mixture into 5.2 oz of soft gournay cheese.
I spooned it all into a pie pan and sprinkled sliced almonds and paprika over the top.
I baked my dip in a 350 oven for 20 minutes.
I set out a cracker tray.
While the dip was baking I fixed our salad.
Taking the lead from the dressing I added
chopped figs and walnuts
to fresh baby spinach.
With a sprinkling of parmesan cheese
the salad was ready.
I sliced two Honey Crisp Apples for our fruit plate.
We had a most delightful supper.