The first time I made this type of dish, it was plain spinach dip, no artichokes. I don’t think I’ve ever really had artichokes before. I tried Alton Brown’s spinach artichoke dip with some adaptations of course, and it was very good! I have had good luck with Alton’s recipes lately, and this was another win. I also had lots of cream cheese I wanted to use up, so this was the perfect opportunity for me to use it.
My revisions were omitting the sour cream since I had none, using 8oz cream cheese instead of 6, and adding more mayo and parmesan cheese to balance out the flavor of the extra cream cheese.
Spinach Artichoke Dip
Adapted from: Alton Brown/Food Network
1 cup thawed, chopped frozen spinach (I used a whole 10 oz box of frozen leaf spinach)
1 1/2 cups thawed, chopped frozen artichoke hearts (I used a whole box of frozen artichokes)
8 ounces cream cheese
3/4 cup mayonnaise
1/2 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
1. Defrost and squeeze out excess liquid from the spinach and artichokes.
2. Boil spinach and artichokes in 1 1/2 cup of water until tender and drain. Discard liquid. Squeeze/press out excess liquid
3. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.