Daytime Kitchen: Spinach Artichoke Dip & The Stocked Market

artichoke

The ladies from the Junior League join Natalie & Brittany to talk about The Stocked Market and what you can expect this year.

This family-friendly event will feature more than 120 vendors from across the country, performances by the Southwest Virginia Ballet, and a special arrival from Santa by old-fashioned fire truck. New this year is the addition of HomeGrown Market, a space for artisans to showcase homemade goods in a Farmer’s Market-like setting versus the traditional booth space.

Raising more than $3.4 million over the past 27 years, all funds raised stay local and are used to further the JLRV’s mission.

In a special nod to Veteran’s Day, veterans and active military will receive free admission, Friday, November 11, with appropriate identification.

Find out more at https://www.jlrv.org/?nd=stocked_market

They also offered up this great recipe from the Oh My Stars! cookbook.

Artichoke & Spinach Dip
Ingredients:
1 16 ounce can of Artichoke hearts, drained, chopped
1 12 ounce pkg frozen spinach souffle, thawed
1 cup grated parmesan cheese
1 cup shredded Monterey Jack cheese
1 cup shredded Monterey Jack cheese with jalapeno peppers
1 16 ounce jar medium salsa

Combine the artichoke hearts, spinach souffle, parmesan cheese and momterey jack cheeses in a bowl and mix well.
Spoon into a baking dish
Bake at 350 degrees for 30 minutes.
Top with the salsa and serve with tortilla chips.

 

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