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.


  1. What a delicious meal! I love the vibrant colors! Buen Apetito.

  2. that is a perfect meal, I would love to enjoy it!