I can’t tell you how many times I have written down this recipe for people. This dip is an absolute crowd pleaser and just so darn tasty you could very easily eat it for lunch. [We do!] After a long day of running around town, we don't exactly feel like cooking a full on meal. So we make a pan of this, some panzanella salad, and voila! Dinner.
Ingredients
8 oz package sour cream
8 oz tub cream cheese
1 small can diced green chilies [drained]
½ cup artichoke hearts [sliced into thin ribbons]
½ of a 12 oz package frozen spinach [finely chopped]
2 cloves garlic [minced]
1 tsp oregano
1 tsp basil
½ tsp pepper
½ tsp chili powder
1 small pinch of cyan pepper
1 cup shredded parmesan cheese [divided into 1/3 cup and 2/3 cup]
Preheat your oven to 350 degrees and set out cream cheese so that it becomes soft and workable.
Chop the frozen spinach into slices and break up with a fork on the cutting board. Place all ingredients [except for the 2/3 cup parmesan cheese] in a large bowl and stir until combined.
Pour into an 8x8 glass-baking dish and spread to all corners. Sprinkle with remaining 2/3-cup parmesan cheese and cover baking dish with foil.
Bake for 30 minutes with the foil on, then remove and bake for another 15 minutes. Serve with a warm sliced baguette, tortilla chips and veggies!
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