Thursday, January 6, 2011

Artichoke Dip

You will need:

•8 oz. Cream Cheese, warmed in the microwave for 2 minutes on 50% heat to soften it – (Even if you’re making your dip in the oven, pre-microwaving the cream cheese will help you mix it with the other ingredients, so I recommend not skipping this step.)
•About a cup of chopped spinach (either fresh, cooked, or frozen, thawed)
•2 cans or jars of non-marinated artichoke hearts, roughly chopped
•Garlic salt
•Chili powder – be generous! The cream cheese and sour cream will act to “cool” the dip, so you can sprinkle away with the chili!
•A handful of shredded mozzarella cheese

Mix all ingredients in a baking dish, and sprinkle on a bit more mozzarella, then broil until the cheese is browned.

Eating with baked cheese and pepperoni.