Spinach Artichoke Dip (my recipe anyway:)
2 - 8 oz tubs of chive/onion cream cheese
About 3/4 cup each of finely diced canned artichokes (the plain ones...not marinated) & thawed chopped spinach.
Important to note: squeeze dry both the spinach and artichokes...I usually use a clean towel.
Slowly melt the cream cheese, add the spin/art,about 1/4 cup of grated parm, then add enough cream to get it to the consistency that you like (usually a couple of TBS). I also add 1/2 tsp garlic powder & usually some cayenne or chili powder for a little heat. Once everything comes together, put in oven safe dish & top with a pizza blend cheese (mozzarella/asiago type). Bake at 400-450 until cheese is melted & bubbly. I serve it with tortilla chips, celery sticks or little toasts.
The only thing is I would like to use the entire pkg of frozen spinach and the entire can of artichoke hearts, don't know why I couldn't with 16 oz of cream cheese.
I looked at my can of Reese's artichoke hearts and it looks like they aren't marinated, says artichokes, water, something, citric acid. I think the citric stuff is to avoid discoloration and would not give it a tang. I look up lots of stuff on amazon, Walmart and my local aisles online.
The kind that are marinated say so on the can it looks like anyway.
I will try that next time, have some interesting cheeses to grate for the top and will use a pinch or two of cayenne. I might sneak some bell pepper in it though. Red if I have some left. And maybe real garlic minced.
Thanks again. Time to think about bed.