Wednesday, February 3, 2010
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Spinach and Artichoke Dip

One of the best parts about any Superbowl party is the food. You’re bound to eat more dip and finger foods on Superbowl Sunday than any other day. Spinach and artichoke dip is a classic that always goes over well. My brother is known for this dip. He made it once and we always request it from him. I finally got him to share his secret recipe and I’m sharing it with all of you. I highly recommend it if you’re looking for a dip to take to your Superbowl party.

Be sure to check out the other Superbowl foods on my sidebar –>

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Spinach and Artichoke Dip

Yield: 10

Ingredients:

1/2 cup shredded mozz cheese
1/2 cup sour cream
1/2 cup mayo
1/2 cup grated parm cheese
1 to 2 teaspons dijon-style mustard
Dash of white pepper
1 - 14oz can artichoke hearts, drained and coarsely chopped
1 cup loosely packed, coarsely chopped spinch leaves
1/2 cup finely chopped red onion
serve with scoops or pita chips

Directions:

In a large bowl combine mozz cheese, sour cream, mayo, 1/4 cup of parm cheese, mustard, & pepper.

Stir in artichokes, spinach, and onion.

Spread evenly into a 9-inch round plate.

Sprinkle remaining 1/4 parm cheese over top of mixture.

Bake uncovered at 350 degrees for 15 minutes or until heated through. The top should be browned and the sides should be bubbling.

Recipe from The Better Homes and Garden's New Cookbook

Appetizers / Snacks, Family Favorites
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4 Responses to “Colorful Shrimp and Quinoa Salad”

  1. #
    1
    Cindy — December 10, 2013 at 8:41 am

    Oops! ingredients list omits shrimp and corn. Sounds intriguing tho and I’ll experiment.

    I enjoy reading your recipes and have tried quite a few to great success.

    Altho I no longer live there (thanks endless winter!) I grew up in MA so I enjoy your short bio. Great site.

    Thanks!

    • beantownbaker — December 10th, 2013 @ 4:57 pm

      Thanks for pointing this out! You’re right the shrimp and corn aren’t in the recipe. I’ll update it now.

      The winters are ruthless in MA for sure!

  2. #
    2
    Cindy — December 10, 2013 at 5:21 pm

    Thanks for responding, Wicked Awesome. And thanks for indicating the amount of shrimp to be used.

    But the amount of corn is still missing in the ingredients list although its included in the directions … so I’ll improvise. Thanks for a great recipe.

    Sorry to be such a pain in the patootie.

    • beantownbaker — December 11th, 2013 @ 7:46 am

      Sorry for all the confusion! I didn’t use corn when I made this recipe. The original recipe called for 1 cup of frozen corn.

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