Friday, January 23, 2015

Sharing a recipe - hot spinach artichoke dip

I have a thing for appetizers - love them, actually. The other night, I decided I'd just throw together my easy spinach-artichoke dip for dinner. Since it makes a big pan, I knew I'd have leftovers for a couple of more meals too.

1 can drained artichoke hearts, peels separated
1 frozen box creamed spinach, defrosted in microwave
1 brick cream cheese cut into chunks
1/2 round jar of grated parmesan, asiago, and romano cheese blend (the kind with the green cap in the dairy section of the grocery store)
black pepper to taste
red pepper flakes to taste

*May add topping of panko bread crumbs or french fried onion strips or tortilla strips if desired
*May also add olives, sundried tomatoes, and gorgonzola cheese for variations
**May double ingredients to make enough for a crowd.

Mix together in a 9 X 13 baking dish. (I prefer to use glass, but that one was dirty when I made this recipe.) Bake at 350 until ingredients begin to melt; take out of the oven and stir thoroughly. Continue baking until bubbly and lightly brown around the edges.  Total cooking time is roughly 30 minutes.

How easy was that? It's warm and filling and an awesome texture especially this time of year. Serve with crusty bread and a glass of white wine. If you're a little bit like me, you know that wine makes everything fine.  Have a great weekend!  :)

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