Hot spinach and artichoke dip: Quick, simple and delicious


By Lou Ann Thompson - Country Cooking



Hello!

Several years ago, while dining out at a local restaurant, we were told the kitchen is a little delayed, so they offered us an appetizer while we waited. My husband I chose a Hot spinach and artichoke dip.

Neither one of us ever tried it before so it was going to be something new for us. As it turns out, we loved it. We munched away at the hot dip with the tortilla chips and all of a sudden it was gone. It seemed from then on, when we ate out, this was always the first thing we ordered.

I then decided to go on a “hunt” for an alike recipe. So, I searched until I found one that seemed very similar. I made it and sure enough, that was the one!

I make this often, it’s quick and simple and very good. If you’re looking for a snack or if you have a case of the munchies this sure fills the spot.

With all the football games and the up-and-coming holiday gatherings, this is a nice little addition to any of that. If you are expecting more than a few people, you may want to double this recipe and you can also put it in your crockpot until its warm and bubbly.

Hot Spinach and Artichoke dip

1-10 oz box frozen chopped spinach, thawed (I have used a can of chopped spinach, just make sure you drain it well)

1-14 oz can of artichoke hearts, chopped and drained

1 cup shredded parmesan cheese

10 oz prepared alfredo sauce

1 teaspoon minced garlic (I have used 1 teaspoon powdered garlic in a pinch)

4 oz softened cream cheese

Directions

Combine ingredients well and put into a baking dish and bake at 300 degrees for 30 minutes or until cheese is bubbly.

Serve with tortilla chips, potato chips or those little slices of French bread. Yum!

Enjoy!

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By Lou Ann Thompson

Country Cooking