I love dips and wanted to create my own favorite artichoke and spinach dip. At a fraction of the cost of the restaurant version, this is quick and easy to put together, and best of all – it is absolutely delicious!
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10-12 oz. frozen chopped spinach
1/4 – 1/3 cup milk
1 Tbl. olive or vegetable oil
14 oz. can artichokes, not marinated, rinsed and drained
1/2 bulb roasted garlic (click HERE for instructions), chopped fine OR 1 tsp. garlic minced finely OR 1/s tsp. garlic powder
1/4 tsp. hot pepper sauce, or to taste
2 – 8 oz. cream cheese blocks
1/2 tsp. montreal steak seasoning
1 tsp. balsamic vinegar
1/2 tsp. onion powder
1/4 roasted garlic seasoning, optional
2/3 – 1 cup fresh parmesan cheese, grated
Cook spinach according to package directions. In a colander, drain the spinach; pressing with the back of a spoon to remove excess moisture.Combine in a food processor or with a hand mixer.Pour into a small crock pot to heat through. You can heat it over the stove, but stir often and over low to medium heat to prevent burning.Serve warm with crackers, pita chips baguette French bread or even cut-up vegetables.
Carrie’s recipe, Copyright Carrie Groneman, A Mother’s Shadow, 2013
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