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OK, I know I say it every day but this recipe is AWESOME! If you make this, be prepared to hand out the recipe! I can honestly say that every single time I make this two things happen. 1- It goes FAST and 2- Someone asks for the recipe!
I will admit, this recipe is not 100% my own. I adapted it from Alton Brown’s recipe on the Food Network site- you can see the original here. I think my version is a little easier to prep for, just as easy to make and tastes just as good as Mr AB’s!!
Hot Spinach Artichoke Dip
1 package frozen chopped spinach (10 oz)
2 cans artichoke hearts NOT marinated ones!!! Cut into quarters if they aren’t already
1 brick cream cheese (8 oz)
1/4 cup sour cream
1/4 cup mayo
1/3 cup grated parmesan cheese
1/4 tsp garlic powder
1/2 tsp red pepper flakes (more or less to suit your tastes)
shredded cheese (whatever mild cheese you happen to have- just no swiss- doesn’t work so well!)Equipment needed: medium sauce pot, knife and cutting board, microwave save bowl, strainer, large bowl for mixing and a 1 1/2-2 quart casserole dish to serve.
Pre-heat oven to 200 or 350 degrees (see instructions for which to use!)
Place frozen spinach in your pot. Drain the artichoke heart liquid into the pot as well!! (This is one of my small contributions to being green!) If you have whole artichoke hearts, cut them into quarters and add to pot. Bring to a low boil and let simmer until the spinach is fully thawed and mixture it hot!! Meanwhile, open your cream cheese and put it in a microwave safe bowl. Microwave at 30 second intervals until hot. Stirring a little after each time. It’s usually about 90 seconds for me. Drain the spinach and artichokes, and transfer back to pot OR to a large bowl for mixing. Add all the other ingredients EXCEPT shredded cheese. Mix really well then pour into your casserole dish. Sprinkle with shredded cheese and put in oven. You can also skip the oven and cover and refrigerate to use within 24 hours! I like to serve with pita chips! But tortilla scoops or wheat thins type crackers work well also!! So do chunks of freshly baked bread!!!
***IF you plan to serve immediately, use the 350 degree oven! Keep your dip in just long enough to melt the cheese then serve!! IF you plan to serve within an hour, hold your dip in the 200 degree oven. It’ll melt the cheese and keep everything warm without burning! IF you decide to put everything together early and are warming a CHILLED dip use the 350 degrees for about 20-30 minutes!***
Variation: If you like foods with a kick, like my hubby and friends do, instead of normal shredded cheese, melt a few slices of the Borden Sensations Pepper Jack cheese on top (there’s a coupon for it in the July All You mag!) Soooo delish!!!!
dips are so fun!