1 Package Frozen Chopped Spinach Defrosted/Rinsed/Drained
1 12oz Can Artichokes Drained
1 16oz Package Shredded Parmesan Cheese
1 16oz Container Sour Cream
1 Cup Mayonnaise
1-2 Tbs Garlic Powder
1 Brick Cream Cheese
Ground Black Pepper to Taste
*Preheat oven to 350 degrees.
Spinach Artichoke DipI start by throwing the spinach and artichokes into my food processor for about 30 seconds. I throw it in my bowl after that. I use a mixing bowl that I can stick in the oven. That makes life easier! With the spinach and artichoke mixture, I put in all of the other ingredients, except the Parmesan. I put in half of the bag of Parmesan. I mix all of these ingredients together. Then, I put in in the oven and bake for around 30 minutes. I take it out at that point and put the rest of the Parmesan cheese on top. I stick it back in the oven for ten to fifteen more minutes. When the cheese is turning a pretty golden color and the edges are starting to crisp up, I take it out. I let the dish rest for ten to fifteen minutes.
I serve this with tortilla chips, french bread, and/or petite toasts. It tastes awesome! It turns out creamier than some of the recipes I've used, or the appetizers I've tried at the restaurants. This makes a lot of dip! Be prepared to share it with people! I've tried to make it with light cream cheese and low fat sour cream. It came out a little bit on the watery side, but it wasn't awful. I've seen recipes that just use mayo and another ingredient like cream cheese, but I think you need all three ingredients, the mayo, cream cheese, and sour cream to get the full creaminess!
What's your recipe for Spinach Artichoke Dip?