Wedding Food

My niece Megan is in a wedding this weekend and it's reminded me of favorite wedding food. The wedding she'll serve as bridesmaid in is taking place at Canoe in Vinings so you know the food will be fantastic. I'm sure they will be serving something a little more highbrow than the recipe I'm sharing with you tonight but this dish is an all-time favorite of brides who used A Southern Tradition here in Atlanta to cater their weddings. A Southern Tradition is owned by good friends Dorothy and Mitchell and I worked parties and weddings for them as a second job for years in the 90's. It was a great way to earn extra money, learn how to throw a party and the bonus was the great recipes I came away with. Enjoy!

Artichoke Spinach Dip
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 (14 ounce) can artichoke hearts, drained and chopped
3 cloves garlic, minced
1/2 cup mayonnaise
2 packages (8 ounces size) cream cheese, softened
2 tablespoons lemon juice
1 cup grated Parmesan cheese

Preheat oven to 375 degree F. Lightly grease a 7x11 inch baking dish.

In a medium bowl, mix together the cream cheese and mayonnaise until smooth. Mix in the artichoke hearts, spinach and Parmesan cheese. Season with garlic and lemon juice. Spread evenly into the prepared baking dish.

Bake covered for 20 minutes. Remove the cover, and let the dish bake uncovered for 5 more minutes, or until the surface is lightly browned.