A new twist on an old favorite.
Spinach dip could use some ramping up. This certainly does the trick. Tip: Divide among small ramekins before baking and place them in several places around your party.
1 (10-ounce) package frozen chopped spinach
1 (8-ounce) package cream cheese
1/2 cup mayonnaise
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1/2 cup sour cream
3 teaspoons cayenne pepper
2 teaspoons garlic powder
1 pound bacon, cooked and crumbled
1 (14-ounce) can artichoke hearts, drained and coarsely chopped
1 cup grated Parmesan (*see note)
1 cup shredded mozzarella (*see note)
Preheat oven to 400 degrees. Heat the frozen spinach in the microwave for 5 minutes. Carefully squeeze out as much water as possible and set aside.
Microwave the cream cheese for a minute. Combine the cream cheese, mayonnaise, sour cream, cayenne and garlic powder in a large bowl and blend together well. Add the spinach, bacon, artichoke hearts and cheeses. Stir together.
Spread in a pie plate or small casserole dish (or small ramekins or baking dishes). Bake until bubbling and slightly browned on top (30 minutes in a small casserole dish or pie plate; less time for smaller ramekins).
Serve hot with crackers, pita chips or vegetable sticks.
*Note: Instead of grating the cheese, you could use 2 cups of the Italian cheese blend sold in supermarkets.
Yield: About 6 cups
From “Savory Sweet Life,” by Alice Currah (Morrow, 2012).