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Spinach Artichoke Dip

Creamy, salty goodness. Adapted from Alton Brown’s recipe
25m kevin dip appetizer

Author: Kevin Coffey

Ingredients

  • 2 cups (10 oz) pkg Frozen Chopped Spinach
  • 3 cups (2 14 oz cans) Artichoke Hearts (diced)
  • 12 oz Cream Cheese
  • 1/2 cup Mayonnaise
  • 1/2 cup Sour Cream
  • 2/3 cup Grated Parmesan Cheese
  • 1 tsp Paprika
  • 1/2 tsp Salt
  • 1/2 tsp Garlic Powder

Directions

  1. Boil spinach briefly in ~2 cups water until tender. Discard liquid.
  2. Soften cream cheese.
  3. Blend mayo and sour cream in a slow-cooker with the rest of the ingredients and heat.
  4. Serve hot with tortilla chips.