Appetizers

Hot Spinach Artichoke Dip

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:

  1. In food processor, process spinach in small batches until finely chopped. Transfer spinach to a colander set over a bowl or sink; let drain.
  2. 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.
  3. 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.
  4. 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

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