Tuesday, January 1, 2013

Spinach and Artichoke Dip Recipe

 Happy New Year! Can you believe it is 2013? So many things happening this year that I always thought seemed so far away. I'm excited to see what the new year brings up. Like this recipe! Good segue, right?

 Gather up your ingredients. 

 The only prep work that you have to do (other than measuring) is dicing up your artichoke hearts. Oh, and thawing your spinach if it is frozen. 

 Other than that, you'll just put all of your ingredients into a bowl and mix until well combined. If your cream cheese is soft then this should be pretty easy to mix by hand if you'd rather do it that way. 

 Place it into a bowl and add your topping. 

 Bake until golden brown and delicious. 

Then scoop some up and enjoy!

1 cup cream cheese
2 cups sour cream 
1/2 cup Parmesan cheese
16 oz. spinach - chopped.
1 can (14 oz.) artichoke hearts 
Pepper and salt to taste
1/4 cup Parmesan cheese
1/2 cup panko crumbs

If you using frozen spinach, make sure to thaw and drain well. Dice up the artichoke hearts. Combine all of the ingredients in a large bowl and mix well. Top with the extra Parmesan cheese and panko crumbs. Place in an oven preheated to 350°F for 20-30 minutes. 

Until next time.


Post a Comment