elizabash and artichoke dip

Last month marked the 10-year anniversary of Elizabash.

When this annual escapade began, the three of us — Liz, Liz, and Mallory — were fresh out of college and spread across the Eastern seaboard in D.C., Pittsburgh, and Manhattan.

I can [and will!] happily regale you with some of the highlights of those early East Coast editions…

Like the time we lost Mallory in a club somewhere in Adams Morgan [or was it Dupont?].

Or the time I traversed over the mountains of Pennsylvania in a blizzard without windshield wiper fluid [admittedly not my finest moment, but nothing was keeping me from Pittsburgh that weekend].

Or when we hiked through the forests outside of Allentown and all wore my dresses to dinner that night [as expected, they rocked them more than I ever did].

 

No matter where we celebrated, Elizabash was always a party.

Sure, the quantity of alcohol and poor life decisions have certainly dwindled over time, but one thing has always remained constant through the decade: our commitment to our friendship.

From New York and DC to DisneyWorld and Denver, we are proof that the best bonds can stand the test of time and distance and babies.

elizabash - disney

Which is why last month’s Elizabash was perhaps the most heartwarming of all. It involved not just Liz and her amazing family staying in our new guest suite, but also an optimal amount of toddler bonding as her son James and our daughter Lilia ran around the house like they owned the joint.

There was one specific moment that especially stood out, when both kiddos sat at the piano banging the keys and making a miniature masterpiece.

elizabash - kids

I remember thinking to myself: who knew that after 15 years of friendship, we would be here, committing to an annual Denver get-together and watching our bald babes bonding over music — just like we did back as first-years in choir.

Don’t get me wrong… the weekend was filled many other Elizabash-worthy moments: brewery visits, copious amounts of wine, Celebrity & Telephone Pictionary game nights, sushi dates, and uncontrollable bouts of laughing until we cried.

But this — THIS — tiny moment is the one that I’ll probably remember the most this time around.

Does that mean we’re finally growing up? Maybe.

Though I’d like to think we’re simply adding an essential element to an already perfected Elizabash formula.

elizabash3
We missed you, Mallory!

Spinach Artichoke Dip

Bread is always a given whenever Jack and Liz come to town. We make sure to bake a double batch because we know it will be appreciated. This time, we welcomed them with the usual bread supply as well as a pot of bubbling Spinach Artichoke Dip. The best thing about these friends? They will gladly join us in eating it straight out of the pot. No serving bowls required.

artichoke dip

Ingredients
  • 2 cans artichoke, drained and chopped
  • 1 bag frozen spinach
  • 1 jalapeño, seeded and diced
  • 2 cloves garlic, chopped
  • 1 c. Greek yogurt
  • 8 oz cream cheese
  • 1 Tbs. lemon juice [approx 1/2 lemon’s worth of juice]
  • 1 Tbs. paprika
  • 1 Tbs. chili powder
  • 1 tsp. cumin
  • Salt & pepper to taste
Instructions
  1. In a medium saucepan over medium-low heat, combine artichokes, spinach, jalapeño, garlic, yogurt, cream cheese, and lemon juice. Stir until cream cheese is melted and ingredients are well combined.
  2. Season with paprika, chili powder, cumin, salt, and pepper to your taste.
  3. Simmer approximately 20 minutes on the stove, stirring occasionally. Serve warm with bread or chips.

 

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