Tombstone Sandwich
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*1 Loaf Firm Rye Bread, pre-sliced
*Spinach Artichoke Dip, recipe below
*Red or Black food Marker
*Tomb Stone Cookie Cutter
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Makes about 8 tombstone Sandwiches, depending on the rye loaf of bread and cookie cutter size.
Using the cookie cutter cut out tombstone shapes, I was able to get 2 tombstones out of each slice.
On the top side of the tombstone bread write “RIP” on the bread with food marker. Add spinach artichoke dip to the top of the bottom slice and make the sandwich.
Artichoke Dip
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*1/2 cup Sour Cream
*1/2 cup Mayonnaise
*1/2 cup grated Parmesan Cheese
*1/2 cup grated Mozzarella Cheese
*1-2 teaspoons Minced Garlic
*1 box frozen Chopped Spinach, thawed and squeezed dry
*1 14 ounce Artichoke Hearts, drained and chopped (save juice)
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I mix together the above ingredients in a mixing bowl adding a small amount of the saved artichoke juice if mixture appears to dry.
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In a cooking sprayed glass or ceramic baking dish, add the artichoke mixture and cover with aluminum foil and bake in a 325*F. oven for 15-20 minutes or until hot and bubbly. You can also use the microwave in glass baking dish uncovered for heating until bubbly or according to your microwave directions.
Lindy
