Saturday, November 29, 2008

Spinach-artichoke dip (Amy B)


1/2 cup chopped onion

8 oz. cream cheese, softened

1/3 cup half and half

1 tsp. hot sauce (or more to taste)

1 (11oz) can Rotel

1 pickled jalapeño, chopped

2 cups shredded cheddar

1 jar marinated artichoke hearts, drained and chopped (do not rinse)

2 (10 oz.) pkgs. frozen spinach, thawed and drained

1 cup chopped fresh tomato

Salt and pepper, to taste


Saute onion in a bit of butter. Set aside. Beat cream cheese with electric mixer until smooth. Add half and half, hot sauce, and Rotel and beat until incorporated. Stir in onion, jalapeño, cheddar, artichokes, spinach, and tomato. Season with salt and pepper to taste. Pour into dish and bake at 350 for 30 minutes. (You can mix together ahead of time and cook just before serving.)

For the crock pot, I would follow the instructions above, putting the dip into the crock instead of the baking dish. Let it go on low for a couple of hours until everything is nice and bubbly!

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