Saturday, November 25, 2006

Cheesy Artichoke Spinach Dip

We love warm artichoke spinach dip served with tortilla chips, but could never find a recipe that tasted as good as the dips we'd order as an appitizer at restaurants (or even those we'd find at the local sports bar).
Finally, here's one that meets our finicky persnickity taste test. We don't recommend using low fat mayo or anything other than high test Philly Cream Cheese, but that's just us.

14 oz can of artichoke hearts, chopped
1/2 cup Frozen Chopped Spinach (Thawed and drained of water)
8 oz Philadelphia Cream Cheese (softened)
1/2 cup mayo
1/2 cup Parmesan Cheese, grated
1/2 tsp. crushed red pepper
Dash of salt
1/8 tsp. garlic powder
Pepper to taste

Mix all ingredients together and warm in microwave until bubbly and melted. Place in warming dish or small crockpot. Serve with tortilla chips.

Great for brunch.

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