Spinach and Artichoke Dip Recipe?

Answer 1

When it comes to appetizers, there are a few classics that always get a thumbs up from family members and guests alike. Spinach and artichoke dip is one of those. Whether you serve it in a bread "bowl," or more conventional crockery, this is one dip that's flavorful, filling and so much fun no one will realize it's full of good for you veggies.

Spinach and Artichoke Dip Recipe

Ingredients

1 large package cream cheese (8 oz.) 1 stick butter (8 tbsp.) 1 container sour cream (16 oz.) 2 cups Parmesan cheese, shredded 1 can artichoke hearts, drained and finely chopped (approx. 14 oz.) 1 package frozen spinach, thawed, drained and finely chopped (approx. 10 oz.) 1 can diced jalapeño peppers, drained (approx. 4 oz.) - optional 3 garlic cloves, minced 1/2 tsp. onion powder 1/2 tsp. salt 1/2 tsp. white pepper

Directions

In a saucepan on medium heat (or in a double boiler), melt cream cheese, butter, sour cream and parmesan cheese. Stir continuously to incorporate and avoid bringing the mixture to a full boil. Once the ingredients have melted, add artichokes, spinach, peppers, garlic, onion powder, salt and white pepper. Stir. Serve hot. (A warmer is an excellent choice for serving this dish.)

Serve dip with bread, toast rounds, pita chips or crackers.

Recipe serves 6

Tips:

To keep the dip from becoming watery, it's important to drain the ingredients, especially the spinach, very well. One way to get a lot of moisture out of thawed spinach particularly is to place it in a salad spinner and spin off the excess moisture. Another way is to place freshly thawed spinach in a clean cotton cloth and wring the cloth as tightly as you can to eliminate excess moisture. (This last works quite well.)

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