We visited my mom's house for Mother's Day last weekend and decided to keep the menu simple, since, it was Mother's Day. The men were to grill burgers and hot dogs while we made dips. So, I made Paula Deen's Hot Spinich Artichoke Dip. I know lots of people enjoy the creamy cool variety of spinich dip, but I am not one of them, especially with water chestnuts (I have texture issues). EEWWW! I don't normally eat spinich or artichokes, but this dip....I love!
Hot Spinach-Artichoke Dip
•1 (10-ounce) package frozen chopped spinach
•2 (13 3/4-ounce) cans artichoke hearts
•1/2 cup mayonnaise
•1/2 cup sour cream
•1 cup freshly grated Parmesan
•1 cup grated pepper jack cheese
Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.
Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor.
Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes. Transfer to a chafing dish and keep warm over a low flame. Serve with bagel chips or tortilla chips.
Um, I did not get fancy and transfer to a chafing dish. I don't even own a chafing dish. We just threw it in the microwave when it got cool. What can I say? I'm not a fancy girl!
Also, I used Light Hellman's Mayonaise and Light Sour Cream. I couldn't tell the difference between the full fat version and the lighter version. And, for the record, I did not take 15 minutes to "freshly grate" my Parmesan. I reserve my grating skills for making Fettucine Alfredo, not dip. I used Great Value grated parmesan in the bag. It worked fine.