Spinach and Artichoke Dip

Spinach and artichoke dip is one of my favorite appetizers.  We make this quite often; sometimes we use different herb combinations and other times we add jalapeno and different cheeses. This is the version that Charles made for me Sunday night.  It was very delicious; this makes a very large batch so cut in half if desired or make more for a crowd.

  • 10 o.z. fresh spinach
  • 1 tsp crushed red pepper
  • 5 cloves garlic ~ minced
  • 16 o.z. cream cheese
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 cup mozzarella
  • 1/2 tsp marjoram
  • 1/2 tsp thyme
  • 1/2 tsp paprika
  • 1/2 cup fresh grated parmesan
  • 1/2 tsp italian herb
  • salt and pepper
  • 1 can artichoke hearts – drained; quartered

Place half of the spinach in large pan; sprinkle crushed red pepper and garlic on top and add remaining spinach. Add 1 cup of water and bring to simmer over medium heat; cook until spinach is wilted about 5 minutes; drain well squeezing out excess liquid.

In large bowl combine cream cheese and spinach until well blended.  Add sour cream, mayonnaise, herbs, and about 3/4 cup mozzarella and 1/3 cup of the parmesan; add salt and pepper to taste. Fold in artichoke hearts.

Pour into buttered 2 quart baking dish and sprinkle with remaining cheese.  Bake at 375 degrees for about 30 minutes or until hot and bubbly and beginning to brown.  Serve with toasted bread.

 

Enjoy ~ Kimberly

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s