What Life Dishes Out A Gluten Free and (almost) Vegetarian Cooking Blog

August 8, 2010

Hot Spinach, Artichoke & Roasted Red Pepper Dip

Filed under: Uncategorized — admin @ 5:45 pm

I make this frequently whenever my friends and I get together for scrapbooking at my house.  The last time, between just three of us, and alongside a plate of warm blue corn tortilla chips, we finished the WHOLE dish!  I don’t even want to think about how many calories we each consumed!  We all now fondly refer to this as “The Evil Dip”!   But sometimes, it’s just SO darn good to be SO bad!

If you are daring enough to make this, you’ll need:

4 oz Cream Cheese

1/2 Cup Sour Cream

1/4 Cup Mayonnaise

1/2 Cup Parmesan Cheese

2 Cloves Garlic, peeled and minced

1/2 tsp Dried Basil

1/4 tsp Salt

1/4 tsp Garlic Powder

1/8 tsp Pepper

1 – 14 oz Can Artichoke Hearts, drained

1 Roasted Red Pepper (I use Jarred)

1 Cup Cooked Spinach, drained and chopped (Frozen is okay, but be sure to thaw and drain well)

What to do:

Place Cream Cheese, Sour Cream, Mayonnaise, Parmesan Cheese, Minced Garlic, Basil, Garlic Powder, Salt and Pepper into a large bowl.

Mix well, either by hand or with a mixer. 

I opt for the latter because I don’t want my arms to become too well-defined. 

Okay, you got me…I’m just lazy.

Once mixed, scrape down sides of bowl.

Drain and chop Artichokes.

Add to the bowl.

Chop Roasted Red Pepper.

Add to the bowl, along with drained chopped spinach.

Using a spatula, fold all ingredients together until well combined.

Find your favorite oven-proof dish.

Bury the chicken.

Spread the dip evenly in the dish.

You can make this up to a day ahead, cover and store in the refrigerator.

About a half hour before you want to serve it, preheat  the oven to 350 degrees.

Bake uncovered about 20-30 minutes, until the top is bubbly and beginning to brown on the edges.

Serve the dip hot with sliced bread or tortilla chips.  

I like to throw my tortilla chips in the oven for the last 5 minutes of baking time so I can serve them warm as well.  It makes them taste like those freshly made chips you get at some of the mexican restaurants!  So yummy!!

2 Comments

  1. This looks soooo good, I have to make it soon :)

    Comment by Claudia — August 24, 2010 @ 9:27 pm

  2. […] just for us, teaching the kids to play poker and eating snacks.  I made Layered Fiesta Dip and The Evil Dip for all of us to enjoy with Tortilla Chips while we homeschooled the kids in the fine art of […]

    Pingback by What Life Dishes Out » Blog Archive » A New Year & A New Recipe: Black Bean and Corn Salad — January 3, 2011 @ 9:23 am

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