Before I moved to the big city of Los Angeles, I went to college in the small city of Winston Salem, NC. Although I’m glad to have moved on, I still pine for my favorite foodie spots. If you ever find yourself in Winston Salem, I have a few suggestions of places to visit.
First, you need to get a cup of coffee at Chelsee’s downtown. Order something with chocolate in it.
For lunch I recommend the fish and chips at Foothills Brewery. If you’re in a rush, don’t go. You’ll see a server approx. once per hour, but the fish and chips are worth it if you have an afternoon to kill.
Be sure to stop by 6th and Vine for a glass of wine. Tell them I say hi, and that I miss them. Ask if they’ll move to LA, pretty please?
Then, you need to mosey over to 4th Street Filling Station. Order the spinach-artichoke dip. Because it has feta in it. No one else in town makes it with feta, and therefore no one else in town has a better dip. This is logic, pure and simple.
I have to admit I was a little hesitant to post this. Partly because Adrianna already made her delicious recipe for a spinach artichoke dip a few months ago, and really, if it ain’t broke don’t fix it, right? Also, I feel sometimes like spinach artichoke dips are the one recipe for which there is no shortage of supply.
However, I ended up going with my gut on this since I’m on somewhat of a mission. See, I feel like I have a calling to spread the word on the wonders of feta. I know you’re probably scoffing at the screen right now thinking, “yeah Caroline, I KNOW what feta is, thank you very much.” But here’s the question you should really be asking yourself – sure I know what feta is but have I ever put it in my artichoke spinach dip? If the answer is “no” then I think a trip to the grocery store is in your near future.
Spinach-Artichoke Dip with Feta
8 oz frozen spinach, thawed and drained
1 14 oz can artichoke hearts, drained
6 oz cream cheese, softened
1/3 cup sour cream
1/3 cup mayonnaise
3/4 cup feta cheese
Pita chips (for serving)
Preheat the oven to 350 degrees F.
In a large bowl mix together the all ingredients, leaving out 1/4 cup of the feta cheese. Pour the mixture into a baking dish and sprinkle the remaining cheese over the top. Bake in the oven for 25-30 minutes, or until the dip is hot and bubbly and beginning to brown on top.
Serve hot with pita chips.