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Spinach Artichoke Dip

May 2, 2011
By: Margy Eckelkamp, Director of Content Development, Machinery Pete

 

Spinach Artichoke Dip
 
1 package frozen spinach (not creamed)
8 oz. cream cheese
8 oz. sour cream
1 can quartered artichoke hearts
1 package shredded mozzarella cheese
Parmesan cheese
spices: garlic powder, crushed red pepper, black pepper
 
Cook spinach in sauce pot with a spoonful of butter. When completely unfrozen, add cream cheese and sour cream. Stir until mixed. Drain then add artichoke hearts. Stir in mozzarella cheese, garlic powder, crushed red pepper and black pepper.
 
Transfer to a baking dish and sprinkle with parmesan on top. Bake uncovered at 375 degrees until brown on top and bubbly. Serve with tortilla chips, crackers, carrot sticks, sliced peppers, broccoli, or french bread pieces.
 
(I usually substitute reduced fat cream cheese and reduced fat sour cream, and you can't tell the difference)... (just don't use fat free stuff... gross)

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