Thursday, November 21, 2013

Creamy Spinach and Artichoke Dip

Not healthy, even though it has spinach…and artichokes. But…oh…so…delicious.
Photo Credit to The Girl Who Ate Everything
Creamy Spinach and Artichoke Dip
1 (10 ounce) package frozen chopped spinach (thawed and drained well) OR 10 ounces fresh spinach, chopped
1 (14 ounce) can artichoke hearts, drained and coarsely chopped
1 (8 ounce) package cream cheese, softened
2 Tablespoons sour cream
2 Tablespoons mayonnaise
1/2 cup shredded parmesan
1/2 teaspoon garlic salt, or more to taste
dash of cayenne pepper, or more to taste

Preheat oven to 400 degress. In a medium bowl, warm cream cheese in microwave for about a minute to soften. Add spinach, artichokes, sour cream, mayonnaise, and parmesan. Mix all together and add garlic salt and cayenne to taste. Don't worry, if using fresh spinach it will reduce down while cooking.

Place in an oven safe dish and bake in the oven at for about 20 minutes or until the top is toasty. If you're using fresh spinach bake for 20 minutes, stir, and bake for an additional 10 minutes if needed.
Serve with bread, chips or veggies.
*Note: Good idea that I haven't tried: thinly slice crusty bread, spritz it with olive oil and lightly sprinkle cayenne pepper on top. Place in the oven at 400 degrees for a couple of minutes until the tops are barely toasted.

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