This recipe is based on one by Alton Brown, from the Good Eats episode “Dip Madness.” Several alterations have been made, however, so Angie claims this version.
8-10 oz chopped frozen spinach, thawed*
8-10 oz chopped frozen artichoke hearts, thawed*
8 oz. cream cheese, softened
⅓ cup sour cream
⅓ cup mayonnaise
½ cup Parmesan cheese
¼ tsp cayenne pepper
¼ tsp salt
¼ tsp garlic powder
*Both fresh and canned veggies can work as well, but frozen just seems to behave better in this recipe, for some reason.
Microwave veggies (or boil on stove) for 1-2 minutes, or until heated through, stirring occasionally. Drain veggies thoroughly, then set aside. Cube cream cheese and place in a large saucepan over low heat (stirring frequently), until warm and creamy. Mix veggies into cream cheese and add all remaining ingredients. Continue to warm over low heat for 5-10 minutes, stirring occasionally. Taste to be sure dip is warm enough, then serve.
Dip can be made entirely in the microwave – just use low power and stir often.
Yields: 8-10 servings
Time to make: 15 – 20 min
Source: Angela Peterson Hoffman
Notes: Serve in a chafing dish or small crock-pot set to warm. Makes a great dip for crackers, tortilla chips, toasted bread, etc.