I made this dip for a party with my Scrapbook Ladies. It was really good....I'm kinda surprised because I'm not a big fan at all of artichokes. If you want to see the pic of it look at Paula Deen's current issue on page 41. I took a pic, but it made the dip look nasty...and well hers is prettier!
Here's the recipe:
1 T. butter
1/2 c. chopped onion
1 (6 oz.) jar artichoke hearts, drained
1/4 c. roasted red peppers (it's in a jar near the pickles at wally world!)
1 (5oz) bag baby spinach
1/4 c. half and half (I just used milk)
1 (3oz. pkg) cream cheese, softened
1/4 c. sour cream
1/2 cup shredded Italian cheeses (I used the pizza blend)
1/2 t. salt
1/4 t. pepper
Toasted baguette chips ( I used tortilla chips instead)
Preheat oven to 425. Spray a 2 c. baking dish. In a medium saucepan melt butter. Add onions and garlic and cook until tender. About 10 minutes. Add artichoke hearts (which I chopped finely along with the roasted red peppers), red peppers to the onions and cook for about 2 minutes. Add spinach in 2 additions letting it wilt. Cook about 6 minutes until everything is wilted. Pour mixture into a colander and let drain. In same pan, melt cream cheese, milk, and sour cream until all is melted together. Add your spinach mixture to this. Add 1/4 cup cheese to the mixture. Pour into baking dish. Top with cheese. Bake for 20 to 25 minutes until bubbly. Serve hot.
** It says you can make this 1 day in advance and put in the fridge. Let come to room temperature before you bake it. What a deal!
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