Saturday, September 4, 2010

Spinach and Artichoke Dip

Hot Spinach and Artichoke Dip
  • 1 lb. frozen spinach (thawed and strained)
  • 2 blocks cream cheese
  • 1 1/2 cups shredded parmesan cheese
  • 1 cup sour cream
  • 2 cups not marinated artichoke hearts (drained)
  • 1/2 cup half & half (or just sub in some mayo)
  • 2 tsp seasoning salt
  • 1 diced tomato (optional)
Place all ingredents into a mixer.  Using the flat paddle attachment blend till smooth and creamy.  Place desired amount in a glass containter and bake for 10 min at 350 degrees or microwave for 30 to 45 sec.  Top with diced tomatoes.  Served with tortilla chips.

Here's another one from that I like too.

Spinach, Artichoke Alfredo Dip
  • 4 cloves garlic (or sub in some garlic powder, about 1/2 t.)
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 1 (10 ounce) container Alfredo-style pasta sauce
  • 1 cup shredded mozzarella cheese
  • 1/3 cup grated Parmesan cheese
  • 1/2 (8 ounce) package cream cheese, softened
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
  3. In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese.
  4. Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.

I really love my dips!  This is a great way to think you're eating healthy...but it's not that bad, right?  Especially if you call it dinner!  Feel free to add some cooked chopped chicken if you want!

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