Tuesday, January 5, 2010

Light Supper

Artichoke Dip
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.