If I’ve never mentioned it here before, tight fitting jeans are an occupational hazard of a food blogger. Would you believe I had my fingers crossed that I wouldn’t like this recipe? It’s true. I was hoping that it would be made, it would stink, and I would toss it in the garbage and chalk it up to a recipe testing fail (which sometimes happens, I just don’t share the bombs with you here). Now (as in right now, when I’m home all by my lonesome), the dip pictured above is hanging around on the kitchen counter, ten easy paces away, tempting me to have another teensy taste, just to make extra sure it’s ‘blogworthy’ (ie: fit to print). Trust me, it is. I never lie about snacks. Wait – yes I do, never mind.
I’m in charge of appetizers for Thanksgiving Day this year. My MIL and S’sIL do the cooking and I mostly just try to stay out of the way (you’ve heard the phrase ‘too many cooks in the kitchen’?). I’m pleased as punch with my assignment, but since oven space will be at a premium, I need to select appetizers that are either cold or microwaveable. And although I had low expectations, this dip is really quite good.
With minimal prep work, no oven required, and a delicious result, I pronounce it to be blogworthy. Now someone come get it out of my face.
HOT SPINACH & ARTICHOKE DIP
Makes 1 batch
Source: foodnetwork.com; recipe by Alton Brown
1 c. thawed, chopped frozen spinach (Freshlike Frozen Vegetables are on sale)
1 can artichoke hearts, drained and chopped (Reese Brand Quartered Artichoke Hearts are on sale)
6 oz. cream cheese (Philadelphia Brand is on sale)
¼ c. sour cream (Golden Guernsey and Breakstone’s Brands are on sale)
¼ c. mayonnaise
1/3 c. grated Parmesan
½ t. red pepper flakes
¼ t. kosher salt
¼ t. garlic powder
Pita chips or crackers for serving (too many varieties on sale to list here! check out the cracker aisle )
Boil spinach and artichokes in 1 cup of water until tender and drain very well. Discard liquid. Heat cream cheese in microwave for 1 minute, or until hot and soft. Stir in the rest of the ingredients and serve hot with pita chips or crackers.
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