For those prepping for Superbowl weekend and looking for snacks to serve at your party, I thought I’d share our spinach & artichoke dip recipe – it’s the best! Most recipes call for a large amount of mayo (blech) so this one is a more homemade, less creamy version of the norm.
1jar (6.5 ounces size) marinated artichoke hearts, drained and chopped
2 Tbs chopped onion
1 Tbs butter, softened
1 package (10 ounce size) frozen chopped spinach, thawed and well drained
1/4 C grated Parmesan cheese
2 C shredded Colby/Monterey Jack cheese
1/2 C milk
3/4 Tsp Creole seasoning
In a skillet, saute artichokes and onion in butter until onion is tender. Stir in spinach and Parmesan cheese; cook over low heat until spinach is heated through.
Add Colby/Monterey Jack cheese, milk, and Creole seasoning; heat until cheese is melted. Serve immediately. Serve with chips and veggies.
Enjoy and GO PATS!