The first time I made this, I was scrambling to assemble something for a pot-luck lunch at work. I was already at work, and I don’t remember why I didn’t already have something. Had I forgotten? Had I brought something that got ruined? I can’t recall. So I rushed to the store, grabbed some ingredients, and assembled something much like this in our break room. People loved it! Of course, how could I go wrong with cream cheese and sour cream? Adjust spices as desired. You’ll need surprisingly little salt, and that says a lot coming from a Salt Fiend like myself.
INGREDIENTS
- 12oz Frozen Spinach, Chopped
- 12oz Marinated Artichoke Hearts, Chopped
- 16oz Breakstone’s Sour Cream
- 8oz Philadelphia Cream Cheese
- 8oz Mayonnaise
- 1/2 Cup Grated Parmesan
- 1 Bunch Green Onion, Chopped
- 3 TBSP Minced Garlic
- 2 TBSP Dill
- 1/2 TBSP Salt
- 2 TSP Cayenne Pepper
DIRECTIONS
- Place frozen chopped spinach into a microwave-safe, oven-safe dish. Microwave until hot, roughly 3-5 minutes.
- Add cream cheese to spinach and cover the block with the hot spinach. This is when I chop the onions, to give the cream cheese time to soften.
- Add onions and mix thoroughly. Get the cream cheese completely mixed in here, because once you add the sour cream and mayo, it’s impossible to find any remaining clumps of cream cheese.
- Stir in sour cream, then artichoke hearts, then remaining ingredients.
- Best served warm! You can microwave briefly to warm through, and finish under a broiler if desired. Serve with chips, crackers, toast, or veggies.
I’m not a HUGE fan of Spinach and Artichoke but I’d try this. I like the spices and really proud of all your recipes, Kelly :)
This recipe makes a party-sized batch for sharing, so if you want to just try it out, you’ll want to cut the amounts by at least half. I hope you enjoy it! ^_^ And thank you!