Aug 1, 2011
There are really no words to describe how incredibly amazing this dip is and pictures do not even begin to do it justice. It started out as one of my husband's culinary experiments a few years ago and has since then been perfected to the point that it puts any restaurants' version to shame. We like to bring this dip to BBQ's or any other gatherings with food and it is always a huge hit. I think I have had a total of four bites over the last two years, since it always seems to somehow magically disappear before I can even get to it. So I was thrilled that I actually got first dibs yesterday when we had a couple friends over for a BBQ and for once, was not reduced to scraping the sides of the dish just to get a teeny, tiny taste. This sinful, cheesy goodness has a little spicy kick that makes it addicting and oh so hard to stop eating. It is the perfect little appetizer and guaranteed to be a crowd pleaser!
Spinach Artichoke Dip
- 1 can artichoke hearts
- 1/4 cup chopped onion
- 1 cup grated Parmesan/Romano/Asiago blend cheese, divided
- 1 Tablespoon minced garlic
- 1-2 teaspoons red pepper flakes
- Salt and pepper
- 1 box frozen chopped spinach, thawed, drained really well
- 8 oz cream cheese
- 1/2 cup mayonnaise
- 1 pint sour cream
- 2 cups grated mozzarella cheese
- 2 tablespoons grated cheddar cheese
- Chop artichoke hearts in food processor, put in large bowl. Chop onions and add to bowl, then chop about 3/4 cup Parmesan cheese blend, garlic, red pepper flakes and salt and pepper; add to bowl. Make sure spinach is drained really well, chop and add to bowl. Add cream cheese, sour cream, mayo and mozzarella, mix all together and spread in 9x13 pan. Top with remaining Parmesan cheese blend and cheddar cheese. Bake at 325 for 20 minutes, or until slightly golden on top and bubbling. Serve warm with either chips or bread.
** Optional - Add Cayenne pepper, cumin and chili powder.
** Notes - If you don't like too much spice, keep the red pepper flakes to a minimum. If you can't find the Parmesan blended cheese, just Parmesan is fine.
Posted by Sherry at 2:00 AM