FROM MARGI’S KITCHEN
Two of my favorite vegetables are spinach and artichokes, so why not put them together in one delicious, creamy dip? This warm appetizer is easy to prepare and perfect for family gatherings, parties or a relaxing weekend at home.
INGREDIENTS
- 1 cup frozen chopped spinach, thawed and thoroughly drained
- 1 can artichoke hearts, drained and chopped
- 1 cup cream cheese—I use low-fat or nonfat to save calories
- ½ cup sour cream—I prefer low-fat
- ½ cup mayonnaise
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- ½ teaspoon red pepper flakes
- ½ to 1 teaspoon Jane’s Krazy Mixed-Up Salt
- ½ to 1 teaspoon Jane’s Krazy Mixed-Up Pepper
- Nonstick cooking spray
LET’S COOK!
- Preheat your oven to 350°F.
- In a large bowl, combine the cream cheese, sour cream, mayonnaise, Parmesan cheese and mozzarella cheese.
- Add the spinach, artichoke hearts, garlic, red pepper flakes, salt and pepper. Mix everything together thoroughly.
- Lightly coat a shallow baking dish with nonstick cooking spray.
- Spread the mixture evenly in the prepared baking dish and place it in the oven.
- Bake for 30 minutes, then check the dip. It will usually need another 10 to 15 minutes. The dip is ready when it is hot, bubbly and lightly golden on top.
MARGI’S KITCHEN NOTE
I keep a bag of chopped frozen garlic in my freezer so it is always ready when I need it. When adding salt, pepper or any seasoning, begin with the smaller amount and taste as you go. You can always add more—but you can’t take it out!
Serve this creamy dip warm with crackers, toasted bread, tortilla chips or fresh vegetables. Enjoy!
Sunday Recipes with Margi Kyle—Simple ideas, good food and a little fun from Margi’s kitchen.
