1 can quartered artichoke hearts
2 c. fresh spinach (or ½ c. frozen spinach, thawed)
8 oz cream cheese
1/2 c. sour cream
½ c. Parmesan cheese, grated
½ tsp crushed red pepper flakes
¼ tsp salt
1/8 tsp garlic powder
Dash ground black pepper

 

Boil one can of artichoke hearts with juice, and 2 cups of fresh spinach until tender. About 10 minutes.

Or you can use 1/2 cup frozen, thawed spinach.

I’m using a 2 qt All Clad Copper Chef saucepan. I usually put the lid on to avoid too much liquid evaporating.

 

 

 

I use a small crock pot (2 qt) for keeping the dip warm, so I just assemble the ingredients in there as well. Why make more dishes to wash?

Put one 8oz pkg cream cheese and 1/2 c. sour cream in crock pot.

 

Add in 1/2 tsp. crushed red pepper flakes, 1/8 tsp garlic powder, dash of ground black pepper, and 1 tsp dried chives.

 

After about ten minutes, the spinach and artichokes will look something like this. If you use frozen spinach, it will be a little bit darker in color.

 

Drain liquid off of spinach/artichoke mixture.

Mix in with cream cheese, sour cream and spices.

Add in 1/2 c. grated Parmesan cheese.

 

Serve warm with Rosemary-Garlic crackers, pita chips, toasted bread, etc. Even good on toasted cheese sandwiches 🙂

 

My attempt at being fancy.

tee-hee

Note: I have substituted medium cheddar cheese as well as Dubliner for the parmesan cheese. Both are quite good, but add a different flavor to the dip.