Guys, this is going to be one of my shortest posts. I was in the library writing a manuscript for work all week, and I just don’t have it in me to put a lot of effort into writing. Plus, is anybody reading this? I don’t think so. Maybe my mother. Maybe. Either way, here’s some instructions for making spinach and artichoke cups.
Part of what makes this post so short is that I don’t feel comfortable posting the recipe for the spinach and artichoke dip. I know, I know. That’s not cool for a recipe post. But the thing is I found the perfect spinach and artichoke dip recipe years ago in a cookbook: Happy Holidays from the Diva of Do-Ahead. If the recipe was on another blog, I could just link to the blog and follow whatever directions that writer wants for reposts (usually the link and for you to use your own pictures) but what do I do with an actual published cookbook? I’m sure I could contact the publisher and ask for permission to reproduce the recipe here in exchange for an ad for the book (which really is excellent), but I’m tired. So very, very tired. I only remembered to post this right now because in a “how will I find a job?” conversation just now someone suggested I turn my blog into a cookbook. And then I was like “oh, shit! I forgot to write a Thursday post!”
Using store-bought pie crust or your favorite pie crust recipe, cut out circles about 2″ in diameter. Press the circles into the cavities of a mini-muffin/tassie pan.
Now, make your favorite spinach and artichoke dip (here’s another plug for the Diva of Do-Ahead!). Spoon the dip into the pie crust cups and bake for twenty minutes, or until the top of each cup starts to get a hint of golden color.