Spicy Spinach and Artichoke Dip |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 15 |
|
This is a family recipe that my SIL gave me. It is the best Spinach and Artichoke dip I have ever eaten. Everytime I make it for functions they wipe it out! It is very nummy! Ingredients:
1 (10 ounce) bag frozen chopped spinach |
16 ounces cream cheese (softened) |
1 cup parmesan cheese |
2 (15 ounce) cans artichoke hearts (or frozen if you can find them) |
crushed red pepper flakes |
Directions:
1. Preheat oven for 350.
2. In a sauce pan heat frozen spinach on medium till it starts to get mushy but not cooked.
3. While spinach is warming open cans of artichoke hearts, drain them and put them in the food processor to dice them up to small peices. If you don't have a food processor you can just dice them up manually.
4. When spinach is mushy add diced artichoke hearts and mix together. (DO NOT DRAIN SPINACH).
5. After spinach and artichokes are mixed together cut up cream cheese and add in peices. Stir till creamy.
6. Next add 1/2 cup parmesan cheese to mixture. Stir together.
7. Last but not least add crushed red pepper depending on how spicy you want it.
8. Pour all ingredients in a 13x9in pan.
9. Sprinkle other 1/2 cup of parmesan cheese on top.
10. Cook in oven till bubbly.
11. Serve hot.
|
|