Spinach-Artichoke Dip With Spicy Cayenne
Makes 10 to 12 appetizer-sized servings. Recipe is from Helana Brigman.
1 (10-oz.) bag frozen spinach, thawed and drained
(about 1 cup)
1 (8-oz.) pkg. regular cream cheese (not low fat), softened
1 cup freshly grated Parmesan, plus more for topping
1⁄3 cup sour cream, regular
1⁄3 cup mayonnaise
1 (15.5-oz.) can artichoke hearts, drained
4 cloves garlic, pressed or minced
2 tsps. cayenne pepper, or substitute 1 spicy pepper from spring garden such as a jalapeño
Paprika, for dusting
Tony Chachere’s Original Creole Seasoning, to taste
Black pepper, to taste
1. Preheat oven to 375 degrees. Mix together spinach, cream cheese, Parmesan, sour cream, mayonnaise, artichoke hearts, garlic and spices. Taste and adjust with any necessary Tony Chachere’s or black pepper. Spread mixture into an ovenproof casserole
dish that’s been misted with nonstick spray, sprinkle with additional Parmesan, paprika and cayenne (if you’re feeling extra dangerous).
2. Bake until the top of the mixture is golden brown, about 25 to 30 minutes.
3. Serve with toasted baguette or ciabatta bread, crackers or any other
favorite dipping choice.
Note: If you don’t like spinach, substitute
roasted broccoli in the winter or use asparagus
or summer zucchini in the spring.