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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Hot Spinach and Artichoke Dip Recipe

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This recipe for Hot Spinach and Artichoke Dip is from Handed Down & Passed Around, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. chopped frozen spinach, thawed out
1 ½ c. chopped frozen artichoke hearts, thawed out
6 oz. cream cheese
¼ c. sour cream
¼ c. mayonnaise (I use Miracle Whip)
1/3 c. grated Parmesan
½ tsp. pepper flakes
¼ tsp. salt
¼ tsp. garlic powder
Directions:
Directions:
Boil spinach and artichokes (if you use the canned artichokes add toward the end of cooking the spinach) in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute, or until soft. Stir in the rest of ingredients and pour into shallow pan. Top with Parmesan cheese, then brown under broiler. Serve hot with crackers.
Can be made ahead of time (keep refrigerated). Warm in microwave before serving.
Personal Notes:
Personal Notes:
I haven’t been able to find the frozen so I use the canned -not pickled.
I have also used canned asparagus instead of the spinach and like it just as much as the spinach.

 

 

 

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