Let red and blue tortilla chips fall into this creamy artichoke and spinach dip on election night.
The Nov. 5 cover story for The Christian Science Monitor weekly edition shares the voices of voters in swing states. In addition to the resounding chorus of “Washington, get something done!,” the sentiment from these towns, which may be deeply divided politically and with serious concerns about our individual and collective future, is that neighbors and friends are still able to get along.
“My best friend in the world is a super-left-wing liberal,” Anne Wanke, an unswerving Republican, from Janesville, Wis., told the Monitor. “I mean, she’s pro-abortion. I’m pro-life. She’s very Democrat. But we’ve worked on projects for 30-something years in this town and love each other dearly. I wish our politicians did the same thing.”
If you are watching the election returns tonight with friends who may or may not share your political persuasion, break out a bag of blue and a bag of red tortilla chips (and maybe a plain corn one for Third Party fans) and dig into this delicious, warm artichoke and spinach dip.
You’ve probably made spinach and artichoke dip from frozen spinach before. I’m going to challenge you to make it from fresh spinach. (I’ll leave peeling artichokes for another day.) It is just as fast to wilt chopped, fresh spinach in some melted butter with browned garlic as it is to rip open a frozen box of spinach.