Ilene's Hot Spinach and Artichoke Dip |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This recipe is a huge hit everytime I make it and never lasts. If by chance you do have leftovers it's good cold, too! Ingredients:
1 (10 ounce) box frozen chopped spinach, thawed and drained |
1 (14 ounce) can artichoke hearts, drained and chopped |
1 1/4 cups parmesan cheese, shredded |
1 cup monterey jack cheese, shredded |
1/3 cup monterey jack cheese, shredded |
1/2 cup sour cream, i prefer knudsen |
1/2 cup mayonnaise, i prefer best foods |
6 ounces cream cheese, at room temperature |
1/4 cup milk |
1/4 cup heavy whipping cream |
2 garlic cloves, minced fine |
1 -1 1/2 teaspoon red pepper flakes, to taste (i prefer 1 1/2 tsp) |
1/4 teaspoon salt |
2 -3 dashes cracked black pepper |
Directions:
1. *Preheat oven to 375 degrees.
2. *Thaw and drain spinach. I find it easiest to do this by putting thawed spinach in a clean dish towel and wringing out the excess liquid.
3. *Add spinach, chopped artichoke hearts, parmesan cheese and 1 cup monterey jack cheese to a large bowl and combine till well mixed.
4. *In a separate bowl mix sour cream, mayonnaise, cream cheese, milk, cream, garlic, pepper flakes, salt and pepper till well combined.
5. *Add wet ingredients to spinach and cheese mixture and mix well. Taste for salt - add a little more if needed.
6. *Pour into a greased (butter or Pam) casserole dish and top with remaining 1/3 cup monterey jack cheese.
7. *Bake for 25-30 minutes until bubbly.
8. *Serve with tortilla chips or baguette slices.
9. *Enjoy!
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