Mmmmm!! I love appetizers. Emma and I have been known to order what we call “appetizer feasts” when we go out for dinner, so we try more apps and skip the main course. They’re delish! Today I’m excited to share my own little spicy spin on one of my favorite classic appetizers, spinach artichoke dip!
1 pound frozen spinach
1 can artichoke hearts
1/2 cup mayonnaise
1/3 cup sour cream
1/2 cup mozzarella cheese
1/2 cup parmesan cheese
1 teaspoon garlic powder
1 teaspoon crushed chili flakes
1 teaspoon salt
1 red onion
Thaw, drain, and chop the frozen spinach. Chop the artichoke hearts into small pieces. In a large bowl, combine the spinach, artichoke hearts, mayonnaise, sour cream, mozzarella cheese, 1/4 cup parmesan cheese, salt, garlic powder and crushed chili flakes.
Mix until the entire mixture is evenly moist. If you don’t like spicy food, omit the chili flakes or cut them in half for something less spicy. Pour the mixture into a cast iron skillet and top with the remaining parmesan cheese.
Bake for 30 minutes or until the top is golden at 350°F. When it is done allow it to cool for five minutes before serving. Garnish the top with chopped tomatoes and onions. Enjoy!
I served mine with toasted pita bread. I cut the pita bread into slices, brushed them with a little oil and baked them in the oven for three to five minutes at 350°F.
We all pigged out on this during work one day and later I used it to top a salad (SO good). Then I added some to a piece of baked salmon (also really good!) If you don’t make this for a party, expect to have some leftovers. xo. Elsie