Monday, August 20
Spinach and Artichoke Dip
Spinach and Artichoke dip is an extremely popular appetizer these days. Several restaurants, catering companies, and even frozen food companies make it. It's a great blend of ingredients which balance out for a velvety smooth dip, kissed with yummy artichoke chunks.
If you don't like artichokes, don't worry you can easily leave them out and still have an amazing spinach dip.
You can make this in either your oven or in a "Little Dipper Crock-pot", both take roughly the same amount of time!
This will make approximately 2 1/2 cups
Full time: 30-40 minutes
You will need:
1 14 oz. can chopped artichoke hearts
1 13.5 oz. can chopped spinach
1 8 oz. package Neufchâtel Cheese or cream cheese
1 oz. Fresh Mozzarella sliced or shredded (optional)
1/2 cup grated Parmesan cheese
1/2 tbsp minced garlic
1/2 tbsp dried basil
1 tsp salt
1/2 tsp ground white or black pepper
Let us begin:
Preheat oven to 350, if using crock pot skip this step.
Drain the spinach and artichokes and set them aside for a moment.
In a medium bowl soften Neufchâtel in microwave for 30 seconds and then mix until smooth.
Blend in Parmesan, salt, pepper, and basil.
Blend in spinach.
Gently fold in artichokes.
Fill crockpot or 3 cup baking dish.
Top with mozzarella. (optional)
Bake in oven or crockpot for 20-30 minutes. Or until it is bubbling with a light golden color.
Serve alongside vegetables, crackers, tortillas, or bread for dipping and enjoy!
(shown with cheese topping)