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Spinach Artichoke Dip

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I cannot take full credit for this post…my cousin Gwen was actually the chef on this one; however it is a favorite recipe of mine that I passed on to her.

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For those who may not know; Bucky and I became engaged a little over a month ago. This past weekend, we went to my hometown for the first time since being engaged, any my parents threw an “unofficial” engagement party, if you will. That being said, I requested Gwen make the Spinach Artichoke Dip.IMG_2919

Who can’t get excited about cream cheese, parmesan cheese, spinach and artichokes? All of those are things I love. Mix them all together, bake them, add tortilla chips….and I’m all over that. IMG_2932

This dip is pretty much amazing.IMG_2933This dip could most definitely be served with something healthy, like carrots, celery, radish slices, etc. However, I prefer tortilla or pita chips. With something so indulgent; I don’t mess around with healthy dippers.
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What I also love about this dish is that it’s so simple….Mix together and press into a baking dish….and bake. Then eat copious amounts of this. Who could disagree with this.
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People who don’t like spinach and/or artichokes could disagree. But I don’t care to associate with people who don’t like spinach or artichokes…just kidding (kind of).

Ingredients:

  • One 10-oz. package frozen chopped spinach, thawed and drained very well
  • One 14-oz. can artichoke hearts (packed in water), drained very well and chopped
  • One 8-oz. container cream cheese, room temperature
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/4 cup reduced-fat parmesan-style grated topping, divided
  • 3 tbsp. minced shallots
  • 2 cloves garlic, minced
  • 1/4 tsp. salt
  • 1/8 tsp. cayenne pepper

Directions:

  1. In a large bowl, combine cream cheese, sour cream, mayo, and 3 tbsp. of the parm-style topping. Add the salt and cayenne pepper, and then stir until smooth.
  2. In a pan sprayed with nonstick spray, cook the shallots and garlic over medium heat until soft (1 – 2 minutes). Set aside.
  3. To the large bowl, add spinach, artichoke hearts and garlic/shallot mixture. Stir well.
  4. Transfer to a casserole dish, top with the remaining parm, and then bake for 30 minutes (or until bubbly).

IMG_2946I meant to take an “after” shot post-baking; but I couldn’t get a shot before it was eaten in full…..

Adapted from Hungry Girl.

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