This season has so many names: the holiday season, cuffing season, steal your boyfriend’s [or significant other’s] sweatshirt season. It may be a little harder this year for some, ahem, because of the bump. Fear not mamas, there is no need to steal anyone’s anything. Throughout the month I will be highlighting the best-selling side-ruched maternity sweater, accompanied with a unique recipe to take with you to all your meetings and greetings.
The sweater is a throw on and go piece, because it’s perfect enough on its own with jeans, or easy enough to dress up with some sparkle or a skirt. The stretch and softness are a bonus, finished with the side-ruching so it keeps you styled month one through nine, and then some. The style shown is in our new colorway Ivy Green. It’s a deep, earthy sage tone, which is why we paired it with the vibrant budding artichoke, which is considered a flower, but accepted as a vegetable. We accept it too. I am going to start giving people a bouquet of artichokes from here on out.
You have your look and your dish; you’re a real fashion plate, haha! Who doesn’t love a dip? When I dip, you dip, we dip. [Sorry, I was a kid of the 90s.] As always, this recipe was provided by our chef turned copywriter, Ray Ray.
Cheddar Artichoke Dip with Spinach & Sage
Ingredients:
· kosher salt
· freshly ground black pepper
· 10-12 fresh sage leaves, finely shopped
· 2 6oz cans of artichoke hearts in water, drained, sliced & patted dry
· 1 10oz package of frozen spinach, thawed, chopped and wrung dry in a clean kitchen towel or pressed between paper towels to remove excess moisture
· 3/4 cup grated fresh parmesan
· 1 8oz block of cream cheese (left at room temp for an hour to soften)
· 3/4 cup sour cream
· 1/2 cup lightly toasted and chopped walnuts
· 1 cup aged sharp cheddar cheese
· zest of 1 lemon
· 1 tablespoon freshly squeezed lemon juice
· 1 garlic clove, peeled and crushed
Directions:
1. Pre-heat the oven to 425 fahrenheit
2. In a mixing bowl, stir together the artichoke hearts, spinach, cream cheese, sour cream, lemon zest and juice, the pine nuts, black pepper, salt, and 1/2 cup of the parmigiana cheese.
3. Butter or lightly spray the inside of a baking dish. Pour the mixture into the dish and spread top to an even thickness, sprinkle the top with the remaining 1/4 cup of parmigiana then top with the sharp cheddar.
4. Place baking dish on top of a sheet pan lined with foil to avoid any bubbling over and bake until the top browns and the dip heats through, about 20-30 minutes. Remove from the oven and let cool slightly before serving with thick pita chips.
Happy dipping. ❤ Dai & Ray
Motherhood Maternity 