Although I’ve had this recipe for awhile, I made and served it for the first time Christmas Day. It was an instant hit.
Ingredients:
1 10-ounce package fresh baby spinach leaves, rinsed and well-drained
1 8-ounce package cream cheese, softened
1 8-ounce carton dairy sour cream
¼ tsp garlic powder
¼ tsp ground black pepper
1 c up grated Parmesan or Romano cheese
3 oz Monterey Jack cheese with jalapeño peppers, shredded (3/4 cup)
¾ cup shredded Swiss cheese (3 ounces)
2 14-ounce cans artichoke hearts, well-drained and chopped
½ cup chopped red sweet pepper
Toasted Pita Chips or thinly sliced French bread and/or assorted crackers
Cooking Instructions:
- In food processor, process spinach in small batches until finely chopped. Transfer spinach to a colander set over a bowl or sink; let drain.
- In a large mixing bowl, beat cream cheese, sour cream, garlic powder and pepper with an electric mixer until combined. Add 3/4 cup of the Parmesan, the Monterey Jack and Swiss cheeses. Beat until combined.
- Stir in chopped spinach, artichokes and sweet pepper. Transfer mixture to a 2-quart oval or an 11 x 7 x 1½ inch baking dish. Sprinkle with the remaining 1/4 cup Parmesan cheese.
- Bake, uncovered, in a 350° oven about 35 minutes or until heated through. Serve with Toasted Pita Chips.
Makes about 8 cups (sixty 2-tablespoon servings).
Recipe Source:Midwest Living:September/October 2006
