5.09.2014

Spinach Artichoke Dip

Last weekend, among other things, I made Spinach Artichoke Dip!! The hubby enjoys it as much as I do, so for the big fight, I made him his own batch. A few days ago I posted a pic and you guys asked for the recipe! So here it is.......




Spinach Artichoke Dip
-10 ounce bag Chopped Spinach (frozen)
- 8 ounce block Cream cheese
- 8 ounces Sour Cream
- 1 small container DiGiorno 3 Cheese Blend (shredded)
- 1 jar/can Marinated Artichoke Hearts 
Milk ( for thinning)
Black Pepper
Dried Parsley
Lemon Wedge
Fresh Diced Tomato

Directions

1. Preheat oven to 350 degrees. Place cream cheese on the counter to soften. 

2. Thaw & drain spinach until soft. Place in a clean kitchen towel and wring out excess moisture. 

3. Put cream cheese in a large bowl and blend with whisk until smooth. Add sour cream and smooth again. 

4. Add spinach, 3/4 container of shredded cheese, black pepper & parsley to taste, and juice of lemon wedge. Mix well. 

5. Drain & chop artichokes. Gently, fold into mixture. 

6. If necessary, add milk, 1 tsp. at a time to thin mix slightly

7. Pour into either a greased glass dish or ungreased cast iron skillet. Garnish with remaining cheese. 

8. Bake 25-35 minutes (depending on oven). 

9. Remove; Let cool slightly. Add tomatoes if desired. Serve with your choice of tortilla chips, pita slices, or sourdough bread rounds!



Enjoy!



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