Spinach Artichoke Dip

Happy New Year, dear readers!  I thought I’d kick off 2013 by sharing the recipe I made last night for a party I attended.  I’m waiting to get a few more pictures from the party before I tell you all about it.  So I’ll just talk about food instead!

Who doesn’t love a good spinach artichoke dip?  I recently decided it was time for me to make my own for an earlier party, and it was so delicious that Chris requested I make it again for New Year’s.  I basically followed Alton Brown’s recipe, but I made a few minor changes for my convenience and it turned out great!  (It may not be the prettiest food, but it IS delicious.  And totally healthy, as spinach is a very healthy vegetable.  I’m sure my trainer would give this recipe the A-OK.)

spinachartichokedip

Ingredients

  • 1 small package (10 oz) thawed, chopped frozen spinach, thawed
  • 1 can artichoke hearts, drained
  • 8 ounces cream cheese
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/3 cup grated Parmesan
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder (I used fresh garlic instead)

Directions

In a large saucepan, cook the spinach until completely heated.  (I didn’t add water, nor did I drain afterwards, but you certainly could.) Add the artichoke hearts and the cream cheese.  Stir until cream cheese is melted.  Add the rest of the ingredients and mix thoroughly.  (I doubled the recipe for the party and it was all gone.)

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