I know, there are many recipes for Spinach and Artichoke Dip on the web. But I was craving it after reading Kathleen's post last week. Her photo was enticing and I had stuff on hand to make it happen. I had half a bag of spinach that needed to be used, and a can of artichokes in the pantry. I toasted some baguette slices, mixed the dip, stuck it the oven and indulged. Ahhh, it was so good! So here's my version of her delicious dip.
SPINACH AND ARTICHOKE DIP
adapted from Kathleen's recipe
8 ounces cream cheese, room temperature
1/4 cup mayo
1/2 cup sour cream, I used low fat
3/4 cup freshly grated Parmesan cheese
5 ounces fresh baby spinach leaves
1 can artichoke hearts, water packed, drained and chopped
1/4 teaspoon garlic powder
1/4 teaspoon red pepper flakes
Since I used fresh spinach, I quickly sauteed it in a skillet in 1 teaspoon olive oil. It was wilted in just a minute. Stir in the softened cream cheese, sour cream, mayo, Parmesan cheese, chopped artichoke hearts, garlic powder, and pepper flakes. Pour into a baking dish and bake in a preheated 350 degree oven for about 45-50 minutes until golden and bubbly. Serve with baguette slices, pita chips or whatever you like. It's good with anything!
NOTE: More spinach can be used, if desired. This made 2 1/2 - 3 cups of dip.