"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Steve's Spinach Artichoke Dip Recipe

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This recipe for Steve's Spinach Artichoke Dip, by , is from The TTU CDL Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Reba Maynard, Friend of CDL
Added: Wednesday, November 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 Package Frozen Spinach (completely thawed)
2 (8 oz) packages Cream Cheese (softened)
Can of Artichoke hearts
Mrs. Dash Roasted garlic and pepper seasoning Shredded Mozzarella or Parmesan cheese (I use Kraft Italian blend)
Red Pepper
Paprika
Garlic powder

Directions:
Directions:
Cut artichoke hearts into small chunks and slice cream cheese (if not very soft) into smaller pieces. Put spinach, artichoke hearts, and cream cheese in a medium mixing bowl. Add about 1 tablespoon of both roasted garlic and pepper seasoning and garlic powder by evenly dusting over other ingredients. Add 5 or so good shakes of red pepper. Mix all with a wooden spoon until it just starts to look consistent. Repeat addition of seasonings and mix well (with wooden spoon).

Pour mixture evenly into a pie size dish for baking. Sprinkle top completely with shredded cheese. Dust evenly with red pepper and then shake on some paprika for some more red color without the hot. Bake on 350 for about 20 minutes.


To the best of my recollection, this is how I made it. Obviously, Iím not one that uses teaspoons or tablespoons when cooking, so Iíll just give you the step and estimate as best as I can. I went just a little conservative on the seasoning, I think I actually used a little more, but I like them a little hot.

 

 

 

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