I love dips. My favorite thing about getting older is actually going to parties where the host has actual food to eat (not just a keg in the corner). It seems that at these "mature" parties, there is always so many different kinds of dips. When I get invited, I always ask if I can bring something in the form of a dip. This is the dip that I will be making from now on. This dip is cheesy goodness that has some health benefits... not really. If you want to entertain or be a good guest, make this. Oh, and it is spicy... like most things I make.
Served perfectly with a good loaf of sourdough bread.
Ingredients:
1/2 package frozen spinach (thawed, drained and coarsely chopped)
1 can artichoke hearts (drained and coarsely chopped)
1/2 package frozen spinach (thawed, drained and coarsely chopped)
1 can artichoke hearts (drained and coarsely chopped)
1 jalapeno (seeded and chopped)
4 ounces cream cheese
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic (chopped)
1/4 cup grated parmigiano reggiano (grated)
1/4 cup pepperjack cheese (grated)
Directions:
1. Mix everything and pour it into a baking dish.
2. Bake in a preheated 350F oven until bubbling and golden brown on top, about 20-40 minutes.
4 ounces cream cheese
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic (chopped)
1/4 cup grated parmigiano reggiano (grated)
1/4 cup pepperjack cheese (grated)
Directions:
1. Mix everything and pour it into a baking dish.
2. Bake in a preheated 350F oven until bubbling and golden brown on top, about 20-40 minutes.
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