Summer is here and a great time to entertain! Here is one of my backyard favorites, Artichoke/Spinach dip! What I love about this dish is you can jazz it up and trying adding new ingredients to it. Enjoy!

Basic Artichoke/Spinach Dip
1 16 oz pkg. frozen chopped spinach, thawed, drained, and squeezed dry

2 8 oz pkg cream cheese

1 cup mayo

1 1/2 cup shredded parmesan or asiago cheese

1/3 cup shredded jack cheese

3 green onions, chopped

2 garlic cloves, crushed

1 8 oz jar artichoke hearts, chopped

zest from 1 lemon

1/4 tsp ground red pepper

2 small tomatoes, seeded and chopped

Pre-heat oven to 350F

Set aside 1/4 cup of parmesan and the tomatoes. Mix all other ingredients until well blended. Spread into a shallow baking dish. Bake about 20 min. or until bubbling and slightly browned on top. Remove from oven and garnish with reserved parmesan and tomatoes. Serve with plain tortilla chips or wheat crackers.


Melissa O’Neil works with the FastCast department at Casting Networks, Inc. and heads up the CNI USA Team!

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