I love just about any kind of food, but I have a special spot in my heart for dips because they’re actually fun to eat. Surely, I cannot be alone in this line of thinking.
Today’s recipe is for Hot Spinach Artichoke Dip, provided by Taste of Home. It serves 16.
By the way, tickets are still available for the Taste of Home Cooking School, which will come Oct. 1 to The Vineyard Church in Urbana. It’s sponsored by The News-Gazette and the News-Gazette Community Newspapers.
If you are a VIP subscriber attending our event tomorrow at the Krannert Art Museum, you can purchase tickets there - from me! Even if you already have your tickets, I would love if you said hello.
Hot Spinach Artichoke Dip
1 jar (61/2 ounces) marinated artichoke hearts, drained and chopped
2 tablespoons chopped onion
1 tablespoon butter, softened
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1/4 cup grated Parmesan cheese
2 cups (8 ounces) shredded colby monterey jack cheese
1/2 cup milk
3/4 teaspoon creole seasoning
Vegetables, tortilla chips or crackers for dipping
n a skillet, saute artichokes and onion in butter until onion is tender. Stir in spinach and Parmesan cheese; cook over low heat until spinach is heated through. Add colbe montery jack cheese, milk and creole seasoning; heat until cheese is melted. Serve immediately with vegetables, tortilla chips or crackers.
Note: For 1 teaspoon creole seasoning, you can substitute 1/4 teaspoon each salt, garlic powder and paprika and a pinch each of dried thyme, ground cumin and cayenne pepper.
Photo provided by Taste of Home and used with permission.