We have a couple family members arriving a week from today to celebrate Thanksgiving with us. We are so excited to see them again and enjoy special time together, cooking, laughing, sight seeing, wine tasting, and some much needed down time.
In preparation for our guests and my pre-Thanksgiving shopping, I am in full refrigerator and pantry clean out mode. I need to get my shopping done early...like today early!! I am already hearing and seeing another wave of COVID-panic-wipe out store inventory scuttle going on, not to mention (yet another) blizzard this weekend. So add Thanksgiving to that fun mix and I really don't want to be anywhere near a store next week.
As I was foraging through the freezer, I hit the jackpot! I completely forgot I had purchased a Trader Joe's Spinach & Artichoke Dip last month. I also had a small bag of frozen mushroom ravioli that needed rescued. I baked off the last of the remaining chicken with butter, Lawry's garlic salt, and Italian seasoning, in the oven and whipped up the most amazing and luxurious sauce to dress both the chicken and ravioli. Dinner...done and served!!
In the words of Col. John "Hannibal" Smith from The A-Team..."I love it when a plan comes together!"
Have a safe and healthy week...keep on sparkling!
Spinach-Artichoke Sauce
1 (8.8 ounce) Trader Joe's Creamy Spinach and Artichoke Dip (found in frozen food section)
* You can use any prepared/frozen brand Spinach and Artichoke Dip, if you don't have a Trader Joe's*
1/4 cup shredded Parmesan cheese, plus more for topping
1/2 cup half & half (or heavy cream)
Cook Spinach and Artichoke dip according to package directions. Pour prepared dip into a small saucepan. Add the half & half and Parmesan cheese. Simmer over low heat and stir until thoroughly combined and sauce has a silky texture.
Spoon over your favorite pasta and chicken and top with remaining Parmesan cheese.
Enjoy with a chilled, buttery Chardonnay wine. Cheers!
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