I love artichoke dip for an easy appetizer that’s sure to have your guests grabbing the chip bag over and over. Artichoke and spinach recipe here
Ingredients
1 (10-ounce) package frozen chopped spinach
2 (13¾-ounce) cans artichoke hearts
½ cup mayonnaise
½ cup sour cream
1 cup freshly grated Parmesan
1 cup grated pepper jack cheese
Directions
Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.
Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor.
Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes. Transfer to a chafing dish and keep warm over a low flame. Serve with bagel chips.
Whole artichokes are my favorite. I used to think they took too long, but my friend taught me how to deal. Cut off the bottom of the stem and put the whole thing in a bowl with a bit of water and a half a squeezed lemon (throw the lemon half in the bowl too). Cover the bowl with a plate and put it in the microwave for 3–7 minutes (until a bottom leaf comes away easily). Mix the lemon water with sour cream and add a bit of garlic salt and hot sauce. Pull off the leaves, dip and say “Yum!”