Hot spinach and artichoke dip
I’ve always enjoyed community or fund raiser cookbooks. By their very nature, being compilations of recipes submitting from participants, they tend to remain simple, tried and true, easy… and just plain good. What more could I want from a recipe? I love a fancy feast, but I don’t keep fancy ingredients on hand, and at the nearest store over an hour away in the best of weather, I probably can’t find most of those fancier ingredients anyway.
So, when Karen & Ron passed on copy of “Culinary Concoctions & Newfy Nibbles,” I knew I was in for a treat. No, I don’t have a Newfoundland. I have Alan, a German Shepherd. And trust me – this book is not about making dog food – though there are some cute recipes for making dog treats. The mainstay of the recipes are plain and simple, just good food.
I poured over the book right away, and already have tried a few recipes from the book, all with successful and tasty results. The recipe I share today, I slightly altered (as I confess I usually do) from the one in the book, but it’s so close, I can not take the credit.
If anyone’s interested, I think you can find this book on-line at Newf.net. (Karen & Ron – is that so?) Otherwise or in the meanwhile, I’ll share a few of them with you. Starting with this, a great appetizer to share with visiting guests (or just a hungry family) over the holiday season. I hope you try and enjoy.
Hot Spinach Artichoke Dip
In a medium skillet, sauté on medium heat for about 5 minutes:
1 onion, coarsely chopped
2 tablespoons butter
Turn off heat and add the following:
1 can marinated artichoke hearts, drained and coarsely chopped
1 package frozen spinach, thawed and drained
¼ cup sour cream
¼ cup mayonnaise
½ teaspoon garlic powder
½ cup grated Parmesan cheese
Mix this all together well, then clean and smooth down the sides of the skillet. Bake in a preheated 375 degree oven for about 25 minutes or until heated through, bubbling along the edges, and slightly golden brown on the top. Serve warm with crackers.