A year ago this month my dear friend Carla Larson took her own life, having lost a long battle with depression and bipolar disorder. Carla was a talented musician, artist, lyricist and writer.
As far as I can remember, she is the only person ever to have written me a poem:
Untitled (1999)you are my muffin
you are my sourdough
vegan spinach dip
you are my cashew
organic tasty treat
you are my ginger beer
so spicy and sweet
Interestingly, the poem portends my now blossomed passion for food. This week I honor Carla's memory with a recipe for spinach dip. This version can be made vegan (as in the poem) or dairy-rich.
4 cloves garlic
1/4 cup unsalted butter (1/2 stick)
10 oz frozen spinach, thawed in fridge
14 oz can artichoke hearts, drained and chopped
1 lb cream cheese at room temperature
2 lbs sour cream
1 cup grated (not powdered) Parmesan cheese (optional)
garlic salt, salt, cayenne and red chili powder to taste
1. Melt butter in saucepan. Saute garlic for 2 minutes, then add spinach and artichoke hearts. Saute for 2 more minutes.
2. Add cream cheese and sour cream and mix well. Cook for 7-10 minutes on medium heat.
3. Stir in Parmesan and salts/chilis to taste. Cook for 5-7 minutes more.
4. Serve warm with tortilla chips or deep fried pita bread.