This is my "go-to", all-time favorite party pleaser appetizer. Hot Spinach Artichoke dip, anyone? How about the kind that makes the whole bowl of chips or pita or bread disappear in minutes at a restaurant, except that you can savor it with friends around the warmth of your fire place or gathered around your cozy kitchen island! I dare you to try this for your next party/pot-luck or just treat the family to this delish, yet easy 1st course!
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Ingredients-
1 packet frozen chopped spinach (thawed and drained)
1/2 tub light sour cream
1 8 oz package cream cheese at room temperature (light or regular)
1 cup chopped artichoke hearts (available in jars /frozen/canned) (Marinated are fine too)
Garlic powder to taste
Red chilli flakes to taste
1 teaspoon nutmeg powder (optional)
Salt, freshly ground black pepper (a chef's best friend!)
6-8 cherry tomatoes halved to garnish
2-3 tablespoons grated Parmesan cheese
Fried onions to garnish (optional)
Combine all the ingredients (except tomatoes, Parmesan cheese, fried onions) in a mixing bowl making sure to avoid lumps in the cream cheese. The consistency will be thick and not runny. Transfer the prepared dip into a serving/baking dish and level it. Decorate with cherry tomatoes and sprinkle Parmesan cheese on top followed by the fried onions. Bake in a pre-heated oven at 350 degree F for 20 minutes till the cheese is browned and the dip is hot and bubbly. Serve hot with good quality chips, toasted pita bread or small cocktail bread to dip.
Variations:
I have in the past used Alfredo sauce in addition to these ingredients or in lieu of the sour cream. It comes out good, but I like the texture with this and it's a little less calorie packed with the light sour cream. If you like it really cheesy, add half a cup of shredded mozarella cheese to the mixture. Melted mozarella once it is baked in the oven is divine afterall! If you have any left-overs, it makes a great spread for your breakfast bagel or your lunch panini or add in your dinner pasta for that creamy, tasty sauce!
