Sunday, November 7, 2010

Artichoke-Spinach Dip

This is a creamy, delicious, hot dip made from artichokes, spinach and Parmesan, with a little red peppers for color.

Artichoke-Spinach Dip

1 cup artichoke hearts, chopped (canned)
1/2 cup frozen chopped spinach, thawed and squeezed
8 ounces cream cheese
1/2 cup mayo,
1/2 cup sour cream
1/2 cup Parmesan cheese, grated
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon sea salt
1/2 teaspoon minced garlic
1/4 cup sweet red pepper, diced
Fresh ground pepper to taste

Thaw and squeeze spinach. Heat cream cheese in a small bowl in the microwave for about 1 minute on high. Add spinach and artichoke hearts and stir well. Add remaining ingredients to the cream cheese mixture. Bake in a ramekin or oven safe casserole. 350 degree oven for 30 minutes or until bubbly. Serve with Bruschetta, tortilla chips or sour dough bread chunks.
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