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Tuesday, December 22, 2009

Cheesy Spinach Artichoke Dip

I promise after the holidays I will start back on papercrafting and start posting projects instead of just recipes.

The following recipe is an adaptation from Betty Crocker that will wow your taste buds.

Cheesy Spinach Artichoke Dip

1/2 cup mayonnaise or Greek yogurt
1/2 cup ranch salad dressing (I use Hidden Valley Light)
1 cup freshly grated Parmesan, Ramono, or Asiago cheese (I use a Ramono/Asiago combo)
1 can (14 oz) or 1 jar (12 oz) artichoke hearts, drained and coarsely chopped
1 box (9-10 oz) frozen chopped spinach, thawed and squeeze to drain
1/3 cup shredded Monterey Jack cheese (I use a combo of Colby & Monterey) for topping

  • Heat oven to 350 degrees.
  • Mix mayo, dressing, and Parmesan cheese in a bowl.
  • Stir in artichokes and spinach.
  • Spoon into a 1-quart casserole.
  • Sprinkle with Monterey cheese.
  • Cover and bake for 20 minutes or until cheese is melted.
Serve warm with baguette slices, crackers, or veggies. Refrigerate unused portions. This can easily be reheated in the microwave for 1-2 minutes.

1 comments:

Heather said...

Mmmm, that sounds yummy!

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