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Growing On Me
It had to grow on me.
A number of years ago I worked with a crew that would occasionally end the day with a visit to a local bar with an order of an appetizer and some quantity of barley and hops based beverages. On a frequent basis, the appetizer that would get ordered would be spinach-artichoke dip. Give me wings, potato skins, nachos or even stuffed peppers, but spinach-artichoke dip was at the bottom of my list.
As is my downfall, once something is sitting in front of me, I start to munch. Over the years after repeated exposure to the dip I first came to tolerate the dip and late enjoy it. My tastes had changed.
Wanting a quick, hot appetizer the other day, I decided to make it myself.
This was so easy to make and was warm and creamy.
The first challenge was frozen artichoke hearts. I hadn’t seen them before and it took me three trips up and down the frozen vegetable aisle to see the single faced box of them.
Very tasty and great with baked pita chips.
Hot Spinach and Artichoke Dip
Prep Time: 10 m | Cook Time: 15 m | Makes: 2 batch (Scaled) | Difficulty: Easy
Ingredients:
2 cup thawed, chopped frozen spinach
11 cups thawed, chopped frozen artichoke hearts
12 ounces cream cheese
1/2 cup sour cream
1/2 cup mayonnaise
2/3 cup grated Parmesan
1 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon garlic powder
Directions:
Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.
Source:http://www.foodnetwork.com/recipes/alton-brown/hot-spinach-and-artichoke-dip-recipe/index.html
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