Thursday, July 8, 2010

Spinach Artichoke Dip


This is one of my favorite appetizers to make! My friend Jennifer Anderson brought this recipe to a recipe exchange...before we were really friends. We became good friends shortly after, and I adore her. We were sad when their cute little family moved to Provo a few weeks ago... but we still look forward to getting together with them.
You can serve this dip with Pita, corn chips, veggies, or bread. I always serve it with a yummy, crusty, french baguette.

Spinach Artichoke Dip

1 brick cream cheese
1 1/2 cups parmesan cheese
1 cup light mayo (I have used regular and light... both work)
1 can quartered artichoke hearts (15oz can) drained
1 can green chilies (4oz can) chopped and drained (I leave the chilies out)
1 to 2 cups fresh spinach, chopped (I put in a lot more...like 4 or 5 cups)

Blend cheeses and mayo well, then add artichokes and spinach. Spread in baking dish and bake a 350 degrees for 20-30 min, or until sides and top are just barely brown.

4 comments:

Julie said...

Fred was kicking his heels with joy when he saw that this one of your recipes on here. He loooooved it when we had it at your place. (I did too.) I am so glad you told me about your blog, because I am always looking at my kitchen before dinner thinking, "What have I done wrong? Why isn't there anything good in here?" I'm going to start trying some of your recipes! I'm way excited.

Fred said...

This stuff is divine. Trust me.

rogersinkc said...

Will it work without the artichoke hearts? :-)

MaryAnn said...

Ann, It would probably be fine with just a lot more spinach? I don't know....
But you should just try it with the artichoke hearts, I think you would like it.

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