Daytime Kitchen: Spinach Artichoke Dip & The Stocked Market


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

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

Artichoke & Spinach Dip
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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