Happy Thanksgiving from my family to yours!
1 of 3 Thanksgiving posts.
Last week we traveled to Florida to see my family for the Thanksgiving holiday.
It was our first road trip with the baby. Oh, and we had a car crammed full of stuff AND 2 adorable but hyper dogs.
Let me just say it was the longest. road. trip. ever.
But it was worth is to see my family, have Ava meet her great grandmother and some of my dear friends, and to walk on the beautiful white sand beaches in Destin, FL!
My 2 loves!
Precious Ava all bundled up!
I can’t wait to take her to the beach when she’s older and it’s not 40 degrees!
My parents with their 2 favorite girls 😉
Every Thanksgiving we rent a condo in Destin and the whole family stays together cooking, eating, watching movies, and enjoying each others company. This year it was a smaller group since my Uncle Mike and Aunt Candie couldn’t make it but we still had a lovely time!
Ashton making his Hot Spinach Dip in a Bread Bowl.
Check out the recipe below!
Update: Ashton is still making this appetizer every year! Here he is making 2 bread bowls full for Thanksgiving 2014!
Ingredients
Makes 2 bread bowls full
-
2 teaspoons olive oil, plus more for baking dish (if not using a bread bowl)
-
1 onion, diced
-
2 garlic cloves, minced
-
16-20 ounces frozen spinach, thawed and chopped
-
1/2 cup milk
-
6 ounces cream cheese, cubed
-
2 cups shredded mozzarella
- 1 cup shredded Parmesan cheese
-
salt and pepper, to taste
- 2 bread bowls, hollowed out
- toasted bread, pita chips, or crackers, for serving
*You can also add a mix of cheddar and mozzarella cheese.
Directions
-
Preheat oven to 425 degrees.
- In a deep skillet, heat oil over medium.
- Add onion and garlic; cook until lightly browned, 5
to 8 minutes. -
Add spinach and cook until completely wilted, 5 to 8 minutes.
Transfer to a colander; drain, pressing to release all excess liquid. -
In the same pot, warm milk over med-high heat.
- Whisk in cream
cheese until melted, about 3 minutes. - Turn heat down to med low and add spinach, 1 cup mozzarella and 1 cup Parmesan; stir to combine. Season with salt
and pepper. - Pour into a carved out bread bowl {or a greased baking dish} then sprinkle with remaining 1 cup mozzarella.
-
Bake until bubbly and golden brown, about 20 minutes.
- Serve hot in a bread bowl with accompaniments, as desired.
Ashton is a pro at dicing onions!
We chose to use a bread bowl or round loaf from the bakery.
Just carve out the insides and cubed the bread you cut out and toast it. Serve on the side as dippers.
We also used garlic pita chips to dip. YUM!
Tip: Add the onions first and let them cook down for a couple minutes then add the garlic.
This way the garlic doesn’t burn.
I love the gooey cheese sauce this makes!
Cheddar cheese makes a gooey topping for this dip too!
I like to lightly toast the chopped bread from the inside
of the bread bowl and serve on the side for dipping.
How delicious does this look?
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