Hot Spinach and Artichoke DIp

Happy New Year! I hope that you are having a great start to 2009, dear readers.

Here is a quick and easy appetizer to start off your new year right! My trusty spinach and artichoke dip is based on Alton Brown’s recipe, but has a bit of an onion and cheese twist.

Hot Spinach and Artichoke Dip
Adapted from Alton Brown’s recipe

1/3 cup onion, diced
1 tablespoon olive oil
1 cup thawed, chopped frozen spinach
1 1/2 cups thawed, chopped frozen artichoke hearts (or canned)
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/2 cup grated Parmesan, divided
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 teaspoon garlic powder

Preheat oven to 375 degrees and grease a small oven-safe dish. Heat olive oil in a small frying pan over medium heat. Add onions. Allow to brown over medium to medium high heat, stirring occasionally.

Microwave frozen spinach and artichokes according to package directions.

Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in spinach and artichokes, 1/4 cup parmesan, red pepper flake, salt, pepper, and garlic powder.

Place in a a greased, oven-safe dish and sprinkle with remaining parmesan. At this point, you can either store the dip, covered, for up to 3 days, or continue. Bake until hot and bubbly, about 10 minutes. Serve with crackers or tortilla chips.

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