melonoat

My cousin Karina loves spinach dip. Every Thanksgiving it is requested that the dip be made for her (and everyone else). This year I decided to switch it up a bit to a hot version (baked hot, not spicy hot).

This is another recipe from my favorite channel, the Food Network. And even though it’s a Paula Deen recipe, there is NO butter (unbelievable, huh?)

Ingredients

1 (10-ounce) package frozen chopped spinach
2 (13 3/4-ounce) cans artichoke hearts
1/2 cup mayonnaise
1/2 cup sour cream
1 cup freshly grated Parmesan
1 cup grated pepper jack cheese

Directions

1. Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.

2. Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor (Note: I chopped by hand).

3. Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top.

4. Bake for 30 minutes. Transfer to a chafing dish and keep warm over a low flame. Serve with bagel chips.