Spinach Artichoke Dip
I made this for a party last night, and a few people said it was the best spinach dip they had ever had. I thought I would pass along the recipe!
Spinach Artichoke Dip
2 (8 oz) blocks of cream cheese, softened
2/3 cup of heavy cream (or half and half, if desired)
1/3 cup grated parmesan cheese* (see note below)
1/4 tsp garlic powder
1 (16 oz) bag frozen spinach, thawed/cooked and well drained
1 (13 3/4 oz) can artichoke hearts, rinsed and well drained
2/3 cup monterey jack cheese
cooked and crumbled bacon for topping, if desired
1 cup prepared salsa, if desired
Crackers and/or tortilla chips for serving
*Note: I did NOT use pre-grated parmesan cheese, because it contains an additive to prevent caking. I'm not sure if it would melt as well with the anti-caking agent, so I used a block of parmesan and grated it.
In a food processor, process the cream cheese, cream, parmesan cheese and garlic powder until a smooth creamy mixture is created. Add the spinach and process until thoroughly mixed. Add the artichokes and process until they are coarsely chopped - the more you process, the finer the pieces of artichoke. If you want bigger chunks, you may want to chop the artichokes by hand and mix in by hand. Add the monterey jack cheese and mix until combined.
Pour mixture into a 2 qt baking dish. Top with more monterey jack cheese, if desired. Bake in a preheated 350 degree oven for 25-30 minutes, or until hot and bubbly. Top with crumbled bacon. Serve with chips, crackers, toasted chunks or slices of bread, etc.
Spinach Artichoke Dip
2 (8 oz) blocks of cream cheese, softened
2/3 cup of heavy cream (or half and half, if desired)
1/3 cup grated parmesan cheese* (see note below)
1/4 tsp garlic powder
1 (16 oz) bag frozen spinach, thawed/cooked and well drained
1 (13 3/4 oz) can artichoke hearts, rinsed and well drained
2/3 cup monterey jack cheese
cooked and crumbled bacon for topping, if desired
1 cup prepared salsa, if desired
Crackers and/or tortilla chips for serving
*Note: I did NOT use pre-grated parmesan cheese, because it contains an additive to prevent caking. I'm not sure if it would melt as well with the anti-caking agent, so I used a block of parmesan and grated it.
In a food processor, process the cream cheese, cream, parmesan cheese and garlic powder until a smooth creamy mixture is created. Add the spinach and process until thoroughly mixed. Add the artichokes and process until they are coarsely chopped - the more you process, the finer the pieces of artichoke. If you want bigger chunks, you may want to chop the artichokes by hand and mix in by hand. Add the monterey jack cheese and mix until combined.
Pour mixture into a 2 qt baking dish. Top with more monterey jack cheese, if desired. Bake in a preheated 350 degree oven for 25-30 minutes, or until hot and bubbly. Top with crumbled bacon. Serve with chips, crackers, toasted chunks or slices of bread, etc.