Spicy Spinach Artichoke Dip |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I came up with this recipe because I want my spinach artichoke dip to have a little kick. Everyone loves it and always asks me to bring it to parties. Very YUMMY! Ingredients:
2 (10 ounce) frozen chopped spinach |
2 (14 -15 ounce) artichoke hearts, chopped |
1 (8 ounce) cream cheese (soften) |
16 ounces sour cream |
1 cup grated parmesan cheese |
1 chopped medium red bell pepper |
1 can campbells fiesta nacho cheese soup |
1 cup kraft pizzeria blend cheese or 1 cup mozzarella cheese |
2 tablespoons dried onion |
1 tablespoon crushed red pepper flakes (add more if you want it a little more spicy) |
Directions:
1. Preheat oven to 350°F.
2. In a sauce pan at frozen spinach on medium until it falls apart but not cooked.
3. While spinach is warming , drain and put artichoke hearts in a food processor or chop by hand.
4. Clean seeds from bell pepper and place in food processor with artichoke hearts or chop by hand.
5. When spinach is ready and has fallen apart add artichoke and bell pepper and mix together.
6. Add can of soup, sour cream, onion, crushed red pepper and mix well.
7. Cube cream cheese and add to mixture, stir together.
8. Stir in Parmesan and pizzeria or mozzarella cheese.
9. Pour in to a 13X9 baking dish.
10. Cook until bubbly.
11. Serve hot and enjoy! Serve with choice of chips (recommend Tosito Multigrain).
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