Tuesday, March 9, 2010

Hot Spinach Artichoke Dip

I LOVE a good spinach artichoke dip, and this is by far, the best one I've found. It's quick and easy, and the spice gives it just the right amount of kick. We love it with tortilla chips, but to dress it up for a party, I usually serve it in a bread bowl with baguette slices.

Hot Spinach Artichoke Dip

-Adapted from Alton Brown-
2 cups frozen spinach, thawed
2 cans artichoke hearts
16 oz. cream cheese
1/2 cup sour cream
1/2 cup mayonnaise
2/3 cup grated Parmesan
1 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon garlic powder

Thaw spinach and chop with kitchen shears. Roughly chop artichoke hearts. Microwave spinach and artichokes until warm. Discard any excess liquid.

Place cream cheese in a large bowl and microwave for 1-2 minutes or until hot and soft. Stir in remaining ingredients and microwave to heat through. 

Serve immediately, or if desired, place in baking dish, top with parmesan cheese and bake at 375 degrees until golden and warm.

Serve warm with tortilla chips, pita bread, or French bread rounds.

(NOTE: Dip can also be served in a hollowed out loaf of sheepherder's bread.)
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