As you know, by trade I am a kitchen designer, but the secret underlying passion that led me to my chosen path, was a love of cooking. This is a time in my family's life when completely new holiday traditions are being born one celebration at a time. So as I have seen my hosting responsibilities go on temporary hiatus, it's become all the more important that the "What Can I Bring To Your Party" item is a hit.
When Emilie Barta asked for Tweets on what the favorites dishes were this Thanksgiving I shouted back "Spinach & Artichoke Dip, putting it in the oven now."
Emilie quickly asked how and how hard...I am here to tell you not very hard at all, and it always draws a crowd.
What you will need:
- 9 oz package of Birdseye Artichoke Hearts
- 10 oz package of Birdseye Chopped Spinach
- 8 oz package of Philadelphia Cream Cheese
- 8 oz sour cream
- 2/3 cup Mayonnaise
- 4 cloves of fresh minced garlic (alt:1 clove elephant garlic)
- 1 medium tomato diced
- 1 cup shredded Monterey Jack Cheese
- 1 cup grated Parmesan Cheese
- 1/4 tsp pepper
- spicy optional ingredient sprinkle with crushed red pepper
Preheat oven to 350 degrees
- thaw and drain frozen vegetables
- soften cream cheese for 30-45 seconds in microwave
- coarsely chop artichoke pieces (chunky)
- set aside 2 Tbsp of diced tomato for garnish
- in large bowl combine all other ingredients
- mix well and move to oven safe/microwavable serving dish
- heat in microwave on high for 12-15 minutes stopping (stir after 5 minutes) mixture should be creamy
- stir well
- sprinkle leftover tomato on top of dip for splash of color
- bake in oven 20-25 minutes
Serve warm with tortilla chips or other snack chip, great with garlic points!
Put your own twist on the ingredients, even try a different cheese, after all, that is the fun of being a chef in your own kitchen!
I hope that you add this recipe to your "What Can I Bring" list, and that your holidays are happy and spent with loved ones.