Friday, July 30, 2010

Spinach and Artichoke Dip with Roasted Red Peppers

Sometimes you just get cravings. This afternoon I had one and it came in the form of the spinach and artichoke dip from a local Greek restaurant. This dip has an added bit of deliciousness in the addition of roasted red peppers. YES! This is yummy and easy and comes together in minutes. Top some good French bread with a little of this dip, sit back and watch some Gilmore Girls on DVD . . . oh wait, that's just me? Okay, well then get out of my fantasy world. But make this dip before you go. And enjoy!

Spinach and Artichoke Dip with Roasted Red Peppers

1/2 cup mozzarella cheese, shredded
1/2 cup grated parmesan cheese, divided
1/2 cup sour cream
1/2 cup mayonnaise
2 teaspoons dijon mustard
1/2-1 teaspoon onion powder
Dash of white pepper
1 14-ounce can artichoke hearts, drained and coarsely chopped
1 cup spinach, loosely packed and coarsely chopped
1/4 cup roasted red peppers, coarsely chopped

Preheat oven to 350 degrees. Combine mozzarella, 1/4 cup parmesan, sour cream, mayonnaise, dijon mustard, pepper, and onion powder in a large mixing bowl.

Coarsely chop the artichoke hearts and spinach and add to the cheese mixture.

The magic ingredient: roasted red peppers. Coarsely chop 1/4 cup and add to the dip.

Grease an 8x8 baking dish. Pour in the dip and top with remaining 1/4 cup parmesan.

Bake 25-30 minutes or until the top is browned and the edges are bubbling. Serve with chips, pita bread, crackers, or smear a good amount on some slices of good French bread. Enjoy!

*Some ideas to change this one up: Process artichoke hearts and spinach in a food processor for a finer chop. Add 1/4 teaspoon cayenne pepper or a few shakes of tabasco sauce for some heat.

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