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End of the Road Recipes:
Simple Spinach & Artichoke Dip
This week’s recipe is a super simple appetizer that I once entered into a dips and spreads contest in The Old Farmer’s Almanac. The only major change from the standard version is that I used jarred Alfredo sauce instead of mayonnaise. I thought it was too simple to win, but I decided to enter it anyway. The judges raved and said they argued over who could lick the spoon. I always get asked for the recipe when I bring it to get-togethers, so I started bringing printed copies of the recipe whenever I serve it. I have also made it with frozen kale and substituted roasted red peppers for the artichokes. If preferred, you can heat it in a crockpot on low for 3-4 hours on low prior to serving.
Simple Spinach & Artichoke Dip
Ingredients:
2 packages (8 ounces each) cream cheese, softened
1 cup jarred Alfredo sauce
1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup chopped canned artichoke hearts
1/4 cup diced sun-dried tomatoes
2 cups shredded Italian-blend cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon Italian seasoning
1 dash hot sauce
Crostini, crackers, or crudités for serving
Instructions
Preheat the oven to 350°F. Lightly grease a 2-quart casserole dish. In a large bowl, stir together all of the ingredients until combined. Spoon the mixture into the prepared dish. Bake for 25 to 30 minutes, or until golden brown around the edges. Serve with crostini, crackers, or crudités.
Yield: 16 servings.
