In honor of football Sundays, I’m going to try to make a different dip for the next 20+ weeks of NFL games. Here is week 1! If you have any dip ideas, please share. I do have enough for all 20 weeks, but I’d love to get other ideas too!
Spinach Artichoke Dip
Ingredients:
1 cup thawed, chopped frozen spinach
1 1/2 cups thawed, chopped frozen artichoke hearts
6 ounces cream cheese, softened
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
In a saucepan, boil artichokes and spinach for about a minute. Drain well in colander and dry well with paper towel. Return to saucepan and add remaining ingredients. You can turn the heat on low to get dip hotter. Place dip in a bowl and top with Parmesan cheese. Optional: Brown cheese with kitchen torch. Serve with tortilla chips.
Recipe from Alton Brown
