A friend and I were talking about Spinach Artichoke Dip a few weeks back, she was looking for a recipe for it. I took that (self-given) “assignment” and ran with it. I went to my research books (aka massive recipe collection), mashed a few recipes together and came up with this one, a winner for my husband and I, a bit too much green in there for my kids to give it much more than a look, that is fine ~ more for
me us!!!! They will eat spinach when it is a bit more camo-ed, not when it is OBVIOUSLY spinach. They will learn……This would be great when you have friends over for an appetizer before dinner, or like we had it, as a Sunday night snack!
* As far as the 2 c. any kind of cheese goes, it is just that, any kind! I did pepper jack and cheddar. I know some people do not like heat so I did not want anyone to think that you HAD to use pepper jack cheese. Use mozzarella, cheddar, monetary jack, Mexican blend, or pizza blend ~ whatever, just about 2 c. worth! (I love cheese….)
* You may use fresh spinach, just put it in a microwave safe bowl, cover with plastic wrap and microwave just a minute or two till wilted. Drain well. Or use frozen, probably about a 10 oz. pkg. Just thaw it and then SQUEEZE and twist in a clean kitchen towel to get out ALL that liquid.
Cheesy Spinach and Artichoke Dip
12 oz. jar of artichoke hearts, drain well
1 c. cooked spinach, squeeze out the liquid
1/2 tsp. garlic powder
2 tsp. lemon juice
4-6 oz. cream cheese, softened
1/2 c. sour cream
1/2 c. mayo
2 c. cheese of choice, see note above
3/4 c. parmesan cheese, shredded
Combine all of the above in a bowl and pour into a greased 9″ square pan or a 7″ x 11″ pan or something about that size. Cover this and bake @ 350* for 20-30 minutes or so, then uncover and bake or broil till browned a bit on top! Serve with crusty garlic bread, tortilla chips, or crackers. ENJOY!!!