Warm Spinach & Artichoke Dip

Spring has finally arrived, but it's still going to be a while before all the wonderful spring veg is available. I don't understand how other food bloggers are already posting recipes with rhubarb, peas, radish, and asparagus!?  Although I thoroughly enjoy seeing beautiful images of spring inspired dishes, I'm going to be keeping it real over here with a blog post featuring a dish that uses ingredients from the freezer.

 

I'm a sucker for a decadent, creamy dip and usually reserve dip occasions for special dinners out, but it's been a crap Spring so far, so I decided to try my hand at making this treat at home. Usually when recipes taste this good, I don't want to know what's in it, I just want to enjoy it! So I was a little surprised when I came across a recipe from Alton Brown at the Food Network that didn't look calorically devastating.

 

I'm telling you, this recipe is a keeper. I shall search no further in my quest for an easy, delicious, make it at home but feel like you're at a restaurant Warm Spinach & Artichoke Dip.

 

Warm Spinach & Artichoke Dip

1 cup thawed, chopped frozen spinach

1 1/2 cups thawed, chopped frozen artichoke hearts *don't used canned*

6 ounces cream cheese

1/4 cup sour cream

1/4 cup mayonnaise

1/3 cup grated Parmesan

1/2 teaspoon red pepper flakes

1/4 teaspoon salt

1/4 teaspoon garlic powder

 

Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.

 

 

 

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