We needed to take an appetizer to my parent's house for Christmas dinner and were running out of time. I told my husband to just pick up some spinach artichoke dip from the grocery store pre-made bar, but he said he could make it to save us some money. It is much cheaper to make it yourself - you get so much more for the money you spend! Here is my husband's recipe.
Spinach Artichoke Dip
1. Mince 3 cloves of garlic. Mince one 8.5 oz can of artichoke hearts, about 5-7 hearts.
2. If you are using fresh spinach, chop into small pieces. We used frozen, chopped spinach.
3. Saute garlic until fragrant. Add artichoke hearts and 1 teaspoon thyme.
4. When the artichoke hearts are softened, basically just heated through, add the spinach. Saute until the spinach has cooked down into manageable pieces.
5. In a oven safe casserole dish, add 16 oz sour cream (one pint) and 16 oz cream cheese (two blocks). Add the sauted mixture. Season with salt and pepper to your liking. Mix all together.
6. Spread around in casserole dish and top with 1 cup grated parmesan or pecorino.
7. Bake at 350 F for 20 minutes until heated throughout. Nothing has to really cook, just so the flavors blend a little and the cheese on top melts.
8. We served ours with Stacy's Multigrain Bagel Chips, but you could use toasted bread slices. I love the chunky texture of the bagel chips.
The only healthy part of it is the spinach, but it tastes really good!
(Thanks Mom and Dad for the totally awesome pottery plates. We love them!)