Monday, January 30, 2012

Hot Spinach & Artichoke Dip

We love to party at our house.  Well not party like it's 1999 party, just hanging out with good friends and enjoying good food party.  Whether it's board game night, movie night, or ball game watching, there are a few stand by party-friendly recipes I always turn to.  Hot Spinach & Artichoke Dip is one of my old-faithful recipes.  It's great with tortilla chips and even though I like to serve it hot out of the oven, it's good at room temperature or even cold.  It's just as tasty at half-time as it is at kick-off.  Frozen spinach and canned artichoke hearts make it a cinch to prepare, and the addition of red pepper flakes gives it just the right amount of kick.  Try it at your next shindig!
Time to Party
The cast of characters.
Boil spinach and drain well.
Soften cream cheese.
Add Parmesan cheese.
Add artichoke hearts.
Season with red pepper flakes.
Season with garlic powder and salt.
Spread evenly into oven-safe
baking dish.
Bake until golden and bubbly.

Hot Spinach & Artichoke Dip

1 (10 ounce) package chopped frozen spinach, thawed
2 (14.5 ounce) cans artichoke hearts, drained and cut into quarters
1 (8 ounce) package cream cheese
1/4 cup mayonnaise
1/3 cup grated Parmesan cheese
1/2 teaspoon red pepper flakes (or more to taste)
1/4 teaspoon salt
1/4 teaspoon garlic powder

Preheat oven to 350 degrees F.  Boil spinach in one cup of water until tender.  Drain well.  Soften cream cheese in microwave for one minute until soft and spreadable.  Stir in rest of ingredients.  Spread dip into 8x8-inch baking dish.  Bake for 15 minutes until top is bubbly and golden.

Prep Time:  Approximately 15 minutes     Cook Time:  Approximately 15 minutes

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