Monday, October 8, 2012

Hot Spinach Artichoke Dip

By Kathy Brasier Sikorski

This was delicious--I could have stolen the whole bowl and eaten it for lunch. (Not saying I did, but I could have!)

Hot Spinach Artichoke Dip
1 small onion, finely chopped
2 pkg (10 oz eac) frozen chopped spinach, thawed and squeezed dry
1 pkg (8 oz) cream cheese, cubed
1 cup (8 oz) sour cream
1 can (14 oz) artichoke hearts, drained and chopped
¾ cup grated Parmesan cheese
¼ teaspoon salt
1/8 teaspoon pepper
1/8-1/4 teaspoon crushed red pepper flakes
¼ cup shredded cheddar cheese

In a large skillet (coated with spray or small amount of oil), cook and stir onion until tender. Add spinach.
Cook and stir over medium heat until heated through. Reduce heat to low; stir in cream cheese and
sour cream. Add the artichoke hearts, Parmesan cheese, salt, pepper and red pepper flakes. Cook 1-2
minutes. Transfer to ungreased 1 ½ quart dish; sprinkle with cheddar cheese. Cover and microwave on
high 2-3 minutes, until cheese melts. Serve warm with melba toast or pita chips or crackers. Yield: 18

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