If you are like me, you clip out recipes that you would someday like to try but haven’t gotten around to it. This spinach and artichoke is from Alton Brown, of Food Network fame, and got fabulous reviews. I think I am going to try and make this one this weekend. It seems so easy and delicious. Let me know what you think too! I’ve changed things up just bit.
1 cup thawed, chopped frozen spinach
11/2 cups thawed, chopped frozen artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise (prefer Hellman’s or Best Foods)
1/2 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.
The original recipe can be found here.
On a side note, today I am posting a recipe. I am heading up the organic schoolyard garden at my son’s school and this is what we built this morning. Tomorrow, I promise more chickens. The recipe did call for mayonnaise. Mayonnaise comes from eggs!
|30 raised beds built and filled with organic soil and compost|
Photo Credit: Tilly’s Nest
3 thoughts on “Hot Spinach and Artichoke Dip”
I love the way those raised beds look. What a lot of work.
Thank you Teresa, it was a lot of work, but we had a real sense of accomplishement when it was all done! I can't wait to get my hands into that soil!
So I made this for Easter! It was so yummy. I did alter it a little by adding a half cup of fresh grated parmesan in addition to the kind in the can that is more sprinkly. I also baked it in the oven to heat it instead of the microwave in the end. I heated for about 20 minutes at 375 degrees F.