Wednesday, April 15, 2009

Spinach Artichoke Dip

I usually bake on Wednesdays, however, since we are leaving tomorrow...I'm trying to keep a clean kitchen and not doing any baking today...besides nobody would be here to eat it!

The following recipe for Spinach Artichoke Dip is one that always gets requested. I have been making it for years now. It is a standard at all get togethers and I never come back with any left.

My husband requests it often and could sit and eat off of it in one sitting if I didn't put it away.


1 tbsp. oil
1/4 - 1/2 cup chopped onions
1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
1 large jar of marinated artichoke hearts, drained and chopped
8 oz sour cream
8 oz pkg cream cheese
2 cups monterey jack cheese (you can use mozzarella if you cant find mont. jack)
1 cup shredded parmesan cheese (not grated)
crushed red pepper flakes - about 1 to 2 tsp (optional)

In a large skillet, heat oil and saute onion until tender. Add chopped spinach and artichokes over medium heat for about 2 minutes.

Add sour cream and mix well.

Add cream cheese and mix well.

Add 1 1/2 cups of mont jack cheese and 1/2 cup parmesan cheese...stir until cheeses are melted and blended.

Add crushed red pepper flakes to taste.

Pour mixture in a 8 X 11 ungreased baking dish.

Sprinkle remaining mont. jack cheese and parmesan cheese on top.

Bake in a 350 degree oven for about 10-15 minutes or until cheese is bubbly.

Take out and enjoy with your favorite crackers!

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