10-12 oz. frozen chopped spinach

1/4 – 1/3 cup milk

1 Tbl. olive or vegetable oil

14 oz. can artichokes, not marinated, rinsed and drained

1/2 bulb roasted garlic  or 1 tsp. garlic, finely mined

1/4 tsp. hot pepper sauce, or to taste

2 – 8 oz. cream cheese blocks

1/2 tsp. montreal steak seasoning

1 tsp. balsamic vinegar

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/4 roasted garlic seasoning, optional

2/3 – 1 cup fresh parmesan cheese, grated

Cook spinach according to package directions. In a colander, drain the spinach; pressing with the back of a spoon to remove excess moisture.

Combine in a food processor or with a hand mixer.

Pour into a small crock pot to heat through slowly.

Serve warm with crackers, pita chips baguette French bread or cut-up vegetables.

Recognize a blessing and be a blessing today.

Thanks again to Carrie for being here today.  Be sure to visit her over at A Mother’s Shadow.  And follow her over on Facebook, Twitter and Pinterest.