Friday, February 4, 2011

Spinach Artichoke Dip

 I took this to a party and had five people ask me for the recipe so it must be good. 

To Cut Up Messy Canned foods--Like Artichokes 
Just cut them right in the can with your clean kitchen shears or use a knife cutting the food against the side of the can. This recipe takes about 1/2 a jar of artichokes.

Spinach Artichoke Dip
8 oz cream cheese, softened
1/3 cup freshly grated Parmesan cheese, plus more for topping
1/3 cup sour cream powder (add to 2 Tablespoon hot water mix well)
1/3 cup mayonnaise
1 cup FD Spinach (rehydrate in 1 cup hot water and drain)
1 cup coarsely chopped artichoke hearts (canned or marinated)
2 tsp minced garlic
1/4 tsp salt

Preheat your oven to 400°. 

In a medium bowl -combine sour cream and hot water mix well,
Add the cream cheese and mayonnaise.  Beat till smooth, either by hand or on low speed with a hand mixer. 

Add in the salt.

Fold in the drained spinach, garlic, artichokes, and Parmesan cheese.

Spread into a small baking dish.  (2 small Pyrex dishes - to keep at home for my own snacking later - and one to take to the party).  You may wish to spray lightly with nonstick cooking spray for easier cleanup later.

Bake for 35 - 40 minutes or until the top is slightly browned.  Avoid over baking to prevent it from separating.
Sprinkle additional grated Parmesan cheese over the top if desired, during the last 5 minutes of baking.

Serve warm with baguette slices, pita chips, crackers, etc...