Hot Spinach Artichoke Dip

This recipe is based on one by Alton Brown, from the Good Eats episode “Dip Madness.” Several alterations have been made, however, so Angie claims this version.

8-10 oz chopped frozen spinach, thawed*
8-10 oz chopped frozen artichoke hearts, thawed*
8 oz. cream cheese, softened
⅓ cup sour cream
⅓ cup mayonnaise
½ cup Parmesan cheese
¼ tsp cayenne pepper
¼ tsp salt
¼ tsp garlic powder
*Both fresh and canned veggies can work as well, but frozen just seems to behave better in this recipe, for some reason.

Microwave veggies (or boil on stove) for 1-2 minutes, or until heated through, stirring occasionally. Drain veggies thoroughly, then set aside. Cube cream cheese and place in a large saucepan over low heat (stirring frequently), until warm and creamy. Mix veggies into cream cheese and add all remaining ingredients. Continue to warm over low heat for 5-10 minutes, stirring occasionally. Taste to be sure dip is warm enough, then serve.

Dip can be made entirely in the microwave – just use low power and stir often.

Yields: 8-10 servings

Time to make: 15 – 20 min

Source: Angela Peterson Hoffman

Notes: Serve in a chafing dish or small crock-pot set to warm. Makes a great dip for crackers, tortilla chips, toasted bread, etc.

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Published in: on September 1, 2009 at 11:30 pm  Leave a Comment  
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