Before I tell you all about the S’more Cheesecake Dip that you will be adding to your menu this weekend, I want to tell you about the past few days. Remember on Wednesday I posted about staining our pine stair … Continue reading
I adore spinach! Okay, okay I will fess up and admit that I only adore spinach if it is surrounded by warm, goey cheese and wonderful spices. This spinach and artichoke dip has been part of my treasured recipe chest for as long as I can remember. It can be easily doubled, is forgiving if you play around with the spices, cheese or hot sauce and draws friends to it. Whether you serve it with chips, pita or tortilla chips, breadsticks…I promise you won’t have any leftovers. Oh wait, what am I thinking, that is a BAD thing!
Hot Spinach and Artichoke Dip!
5 oz spinach, drained and chopped
14 oz can artichoke hearts, drained and chopped
4 oz cream cheese
1/2 cup sour cream
1/4 cup mayonnaise
1 tsp minced garlic
1/2 tsp chili sauce
1/4 cup parmesan cheese
1/4 cup mozzarella
– Preheat oven to 350 degrees. Spray an 11×9 ceramic or glass baking dish with vegetable of olive oil spray.
– In large bowl, mix all ingredients until thoroughly combined.
– Bake dip for 30 minutes. If desired, sprinkle an additional 1/8 cup of parmesan and toasted slivered almonds and bake 10 more minutes, or until dip is bubbly and golden.
– Serve with any type of pita or tortilla chips.