I've never been big on homemade Artichoke Dip, but until recently I didn't know why. Turns out that if you don't use 'Marinated' Artichokes, the product is MUCH better! Here's my recipe for a great dip - try it with Cheese Crackers for an extra treat. So good!
Ingredients
- 8 oz Cream Cheese
- 1/3 cup Sour Cream or Plain Yogurt
- 1 cup chopped Spinach - fresh, cooked or frozen, thawed)
- 2 cans Non-Marinated Artichoke Hearts - roughly chopped
- Garlic Salt to taste
- 2 tsp Chili Powder
- 1 cup Shredded Mozzarella Cheese
Directions
Warm all ingredients on the stove top and mix well. If you like your dip to be smoother rather than chunky like me, blend with an immersion blender or at this point, or you could start the whole thing in a food processor and skip the warming step altogether.
Dump dip into a small casserole dish, top with a bit more cheese, and bake at 350 for 30 min or until golden brown on top. Enjoy!
No comments:
Post a Comment