Monday, June 24, 2013

Olive garden Spinach dip

Olive garden Spinach dip

1 pound cream cheese, softened
2 cups or so of artichoke hearts packed in water or brine, drained and chopped (or use frozen, thawed and chopped)
1 pkg, 10 oz, frozen spinach, thawed (if you use leaf instead of chopped, you'll need to chop it a bit)
1 to 1-1/2 cups Parmesan or Romano cheese (use less if using Romano)
Scant teaspoon salt
1/4 to 1/2 teaspoon garlic powder (or use a tablespoon of roasted garlic)
1/2 to 3/4 teaspoon red pepper flakes, or more to taste, or just a generous amount of black pepper

In large bowl, mix cream cheese with artichoke hearts and spinach. Add Parmesan and blend well. Add salt, garlic powder and red pepper. Blend well.

To Cook: Either microwave on medium until everything is hot and spinach is slightly cooked but still a nice green color, cook in a non-stick saucepan on the stove until mixture is hot throughout and spinach is slightly cooked but still a nice green, or bake in a preheated 350 degree oven in a sprayed casserole for 20-30 minutes, until mixture is bubbly and hot.

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