Creamy Spinach & Artichoke Dip
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Rekaya Gibson’s love for food is evident throughout her fiction work, The Food Temptress, The Food Enchantress, and her children’s book, Are There French Fries in Heaven? Xpress Yourself Publishing Company will release her cookbook in November 2010. In her spare time, she hosts wine tastings as a Wine Consultant for WineShop at Home. She resides in Las Vegas, Nevada. For more information, visit Rekaya at http://www.rekayagibson.com.
Ingredients
- 1 (8 oz.) cream cheese, soft
- 1 (8 oz.) sour cream
- 1 (2 oz.) jar pimentos (drained)
- 1/2 medium onion (chopped)
- 2 garlic cloves (minced)
- 1 (6oz) jar marinated artichoke hearts (drained & chopped)
- 1 (9 oz.) frozen spinach (thawed, water drained & squeezed out)
- 1 (8 oz.) mozzarella cheese (Reserve about ¼ cup for top)
- 1 (5 oz.) parmesan cheese (Reserve about ¼ cup for top)
- salt & pepper (To taste)
- paprika (Optional)
Preparation
- Pre-heat oven to 350 degrees.
- Spray 8 x 8 casserole dish with cooking oil and set aside. In a large bowl, beat cream cheese with a hand mixer or mix with a spoon. If it is not soft enough, microwave for 15 seconds.
- Stir in all ingredients and pour into the dish. Cover with remaining cheese. Sprinkle paprika on top. Bake 30 minutes.
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