My last recipe from Thanksgiving is presented here. Mr. Downeastdoingstuff claims he doesn't like artichokes, but he seemed to have no problem wolfing it down pre-turkey. The artichoke hearts are pulverized essentially, so no one is the wiser. I, myself, thought it was excellent. I liked the addition of the pepper jack cheese for that extra bite.
Here ya go.....
HOT SPINACH/ARTICHOKE DIP
Ingredients
1 (10-ounce) package frozen chopped spinach
2 (13 3/4-ounce) cans artichoke hearts
1/2 cup mayonnaise
1/2 cup sour cream
1 cup freshly grated Parmesan
1 cup grated pepper jack cheese
Directions
Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.
Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. I REPEAT: SQUEEZE THE EVER LOVIN' CRAP OUT OF IT OR ELSE YOU WILL BE SORRY! Devote a clean dish towel to the job and dry the sucker.
Drain the artichoke hearts and coarsely chop in a food processor.
Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes. Transfer to a chafing dish and keep warm over a low flame. (OR NOT)
Serve with bagel chips.
Enjoy.
Yummmm such good recipes.
ReplyDeleteSounds fab. It beats me how the two of you stay so svelte.
ReplyDelete'Artichoke hearts'... ha, a cooking oxymoron if I ever heard one. BTW, I LOVE peas!
ReplyDeleteHmmm. . . doesn't Mr. Downeastdoingstuff's brother also claim to dislike artichokes? (something about the word . . .). It seems as though he had no problems chowing down the dip either (must be genetic!). Yum!!
ReplyDeleteLove this dip...I'll have to try the jack cheese...Balisha
ReplyDeleteOh yes, love this main course, um, I mean, dip:)
ReplyDeleteFirst time I've ever laughed out loud at a recipe.
ReplyDeleteI wish I could eat sour cream but I have lactose intolerance. I wonder if it would work with yogurt. Sounds tasty. The post below, not so much. Ha!
ReplyDelete