Spinach Artichoke Dip

Last week we had a tennis team dinner and one girl on the team requested spinach artichoke dip because Chloe always brought that to the dinners last year. So naturally, (since she graduated and I'm trying to learn how to cook) I volunteered to make it. I used this recipe:

1 14 ounce can of artichoke hearts, drained and chopped
1 10 ounce package frozen chopped spinach, thawed and drained.
1/2 cup sour cream
1 cup grated parmesan cheese
2 1/2 shredded monterey jack cheese

I added a little salt to it too to give it more flavor. I would have added garlic too but I didn't have any. It still turned out very good and it's a perfect appetizer.

Crepes

For breakfast a few Sunday's ago, I made crepes for my family. They're perfect for breakfast but also very good as a snack or dessert. For a breakfast crepe, add jam, fruit, or make a breakfast sandwhich with egg ham and cheese. Dessert crepes can be apple cinnamon, mousse filled, cream filled with raspberries or nutella and fruit. Here's the recipe I followed:

1 cup all purpose flour
2 eggs
1/2 cup millk
1/2 cup water
1/4 teaspoon salt
2 tablespoons of melted butter

Crepes are supposed to be very thin so I used a 1/4 cup to measure out and pour the batter into the pan.
This recipe makes about 8 crepes, which sounds like a lot but isn't! I doubled the recipe when I made them and kept the left overs in the fridge. It's a very simple and delicious recipe and I highly recommend it! But they're easy to over cook so watch them carefully. I overcooked the first couple but after a few it gets easier.