Serves 8

Ingredients:
1 (13.5 oz) can chopped spinach, drained and pressed
1 (14.6 oz) cab artichoke hearts, drained and roughly chopped
2 cups shredded Italian cheese blend (Asiago, Fontina, Mozzarella, Parmesan, Romano)
1 slice white cheese (optional)
1 (15 oz) jar creamy Alfredo Sauce
1 tsp minced garlic
1 (8 oz) package cream cheese, room temperature
fresh ground pepper (optional)

Directions:
1. Preheat oven to 350 degress
2. Meanwhile, combine ingredients thoroughly, and spread into a lightly greased 8″X8″ metal or oven-proof glass casserole
3. Add the optional slice of cheese centered on top
4. Bake 25-30 minutes, until cheeses are melted and bubbling
5. Place under broiler to brown the cheese, if used
6. Serve while warm with chips, crackers, toast or bread

This was one of Sawyer’s favorite finger foods when he was only four years old, so we started making it together when he came to visit. This simplified version varies from our Spinach Artichoke Dip Casserole recipe in that it uses ingredients that can be easily handled by little hands, while retaining all the yummy goodness of the original. We do the can opening and other tasks, while leaving the mixing and stirring for him. In the photo at left, he has just mixed up his paternal great-grandmother’s Cornbread Casserole recipe