
OK, so back to the recipe…this is the dip I made as my contribution to the Thanksgiving appetizer line-up and it was a big hit. Thankfully, I made two dishes so we’d have a second opportunity to indulge. It couldn’t have been easier. Try it out for yourself.
HOT SPINACH AND ARTICHOKE DIP
THE INGREDIENTS
1 10oz. package of frozen chopped spinach
15 oz. artichoke hearts, chopped (I bought two cans of whole hearts and chopped them myself)
2 cups shredded parmesan cheese, ¼ cup (or less) set aside to sprinkle on finished product
1 tsp. garlic, minced
1 package (8oz) Philadelphia Cream Cheese
1 cup sour cream
1/3 cup of mayo (I only use Hellman’s!)
Cayenne Pepper, to taste
Black Pepper, to taste
THE PROCESS
1. Pre-heat your oven to 350 degrees.
2. Thaw spinach and drain the liquid from it. I just squished it against the colander with a big wooden spoon to get all the water out.
3. Combine spinach, artichokes and garlic in a bowl and set aside.
4. In a large bowl combine cream cheese, sour cream, parmesan cheese (remember to set aside ¼ cup), mayonnaise, cayenne and black pepper. Cream together.
5. Add spinach to the cream cheese mixture and mix well.
6. Put mixture into a baking dish and cover with foil. Bake for 20 minutes.
7. Take foil off, sprinkle with remaining parmesan cheese and bake uncovered for another 15-20 minutes until the top gets golden brown and the cheese melts. I like getting it a little crispy on top, which ensures it’s nice and hot.

9. Enjoy!!
Click HERE to get the recipe to print out.

~ ~ ~ ~ ~ ~ ~ ~ ~ ~
1 YEAR AGO: Back In The Saddle
2 YEARS AGO: Logging Lots Of Miles
3 YEARS AGO: Apples, Fudge And Homemade Jam
4 YEARS AGO: Eddie Hick Runs Deep Friday
5 YEARS AGO: If You Can’t Make It To France
6 YEARS AGO: I’m Sleeping With Someone New