DASH. OF. THIS. AND. THAT

SPINACH ARTICHOKE DIP

 

Aren't we lucky this dip has been around for years. It is a classic. My absolute favorite. Will power does not exist when this dip is served, it is totally addicting. Be sure to squeeze the liquids from the spinach as much as possible.

 

 

 

 

 

 

 

 

Ingredients:

1/2 onion, chopped

2 teaspoons garlic minced

4 tablespoons butter

2 teaspoons fresh lemon juice

8 ounces cream cheese softened

8 ounces sour cream

1 cup mozzarella or fontina cheese cubed

2  10 ounce packages fresh or frozen spinach, cooked, chopped and drained well

2  small jars marinated artichoke hearts drained and chopped

1/2 cup parmesan cheese, grated

 salt and pepper to taste

 

                                                                                  Preheat oven to 375º

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1.  Saute onions and garlic in butter until translucent add lemon juice and reduce for one minute, set              aside.

2.  In a food processor mix cream cheese until smooth, add sour cream and mozzarella or fontina-pulse a     few times.

3.  Add remaining ingredients including the onions and garlic, pulse a few more times- just until                     incorporated-not pureed.

4.  Pour into a greased oven proof bowl and bake at 375 for 20 minutes.