Storm of Thoughts

Recipe: Easy Spinach and Artichoke Dip

There are times when, instead of having a real meal for dinner, my family will instead eat snacks. But usually good ones - hot appetizers, dips, interesting nuts, gourmet cheeses, and, yes, occasionally a good old potato chip or pretzel. Some people, I’m sure, would never do this, but it always seems especially fun. Pete and I (as you can see - although ignore the photo quality!) will occasionally do the same thing. Here’s a recipe for an easy spinach-artichoke dip, one of our favorite “dinner” snacks:

2 cans of artichoke bottoms, roughly chopped (of course, you can also substitute artichoke hearts, but, on the rare occasion we can find only bottom, the dip is especially good)
10 ounces frozen chopped spinach, thawed and drained
1 1/2-2 cups grated parmesan; set some (1/2 cup or so) aside for the top
1/2 cup grated mozzarella (feel free to substitute other cheese to mix it up! I like asiago)
3/4 cup mayo (I usually use reduced fat)
3/4 cup sour cream
pinch of red pepper flakes
dash of hot sauce, optional
1 clove garlic minced, optional
salt and pepper, to taste

Preheat oven to 375 degrees.
Combine all ingredients in a bowl, then place in greased 1 1/2 quart casserole dish.
Top with the parmesan you set aside and bake about 35 minutes until golden and bubbling.

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