Hot Spinach Artichoke Dip |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I modified a recipe that was a clone of an Olive Garden dish to come up with this variation of my own. Ingredients:
1 cup canned artichoke hearts, chopped |
8 oz frozen chopped spinach, thawed and squeezed dry |
2 cloves garlic, minced |
2 tbsp. butter |
8 oz. cream cheese |
1/2 cup parmesan cheese |
1/4 tsp. salt |
dash ground pepper |
green jalapeno tabasco sauce to taste |
on the side - crackers, chips, sliced/toasted bread |
Directions:
1. Sautee the spinach with garlic in butter. Add the chopped artichoke hearts and cream cheese, and heat until the cream cheese is melted. Mix in the Parmesan, salt/pepper, and Tabasco sauce (I don't measure it - I just put in a bunch).
2. This can be made ahead to this point and refrigerated. When you are ready to serve it, I put it in the oven at 350 for about 20-30 minutes to heat it back up and brown the top.
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