BAKED, SPINACH ARTICHOKE DIP

I was 21 years old, before I knew what an artichoke was. Coming from an English/Irish Celtic, meat and root-vegetables background, it was a food I, was just not exposed to. The first time I had one, was at the home of a friend, whose mother, was an extraordinary Italian cook. I will never forget that night's dinner. It was the awakening of my "Culinary Journey"! It was the first... really memorable meal I'd ever had. Sad, I know... but true. But, that is the night, I understood what the word "delicious" really meant.
I can't help but smile, as I type this recipe. Spinach and Artichokes, neither a notable experience in my childhood. Like most children, I wouldn't even try spinach. It was green after all! And now, many years later, both are favorite foods.
I love a good, warm spinach and artichoke dip. It is a staple in most steak houses and large chain restaurants around the country. And, like meatloaf, no two recipes are ever the same. Each one with it's own unique identity.
This is a crowd pleaser, and the perfect addition to any party setting. It is quick to make, and easy to bake. And, goes straight from the oven to the table. Serve with toasted French Bread slices, tortilla chips or pita bread.

 

Prep Time: 10 minutes     Cook Time: 30-35 minutes     Total Time: 40 minutes     Serves: 10

 

Ingredients:
•1 (10 oz.) package frozen chopped spinach, thawed, drained
•1 (14 oz.) can artichoke hearts, drained and coarsely chopped
•2 ounces cream cheese (room temperature)
•1/2 cup sour cream
•1/4 cup mayonnaise
•2 small clove garlic cloves, minced
•1/4 teaspoon red pepper flakes
•1/2 cup grated Parmesan cheese
•1/2 cup mozzarella, grated

Directions:
Pre-heat oven to 350.
In a medium sized baking dish, add all ingredients, and mix well.
Bake in oven until bubbling and a soft golden brown on top, about 30-35 minutes.

 

NOW ENJOY!

© 2013 Jayne's Crazy Kitchen