Friday, December 10, 2010
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
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
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.