Spinach Artichoke Dip

25 Jan

1 cup cream
1 tbsp. flour
1/4 tsp garlic powder
1/4 tsp black pepper
4 tbsp grated parmesan cheese
1 16oz pkg frozen chopped spinach, cooked in microwave and drained well
1 cup shredded asiago cheese
1 14oz can artichoke hearts, drained, rinsed, drained again, and chopped
1/4 cup slivered rehydrated sun-dried tomatoes, cut into pieces

In a large bowl, whisk cream, flour, garlic powder, pepper, and 2 tbsp. parmesan until well blended. Heat in microwave 2-4 minutes, stirring occasionally, until very hot and slightly thickened. Stir in spinach, asiago cheese, artichoke hearts and sun-dried tomatoes until well mixed. Spread evenly into serving or casserole dish. Sprinkle top with remaining parmesan. Bake, uncovered, at 350 degrees for 15-20 minutes until hot and bubbly. Serve with crackers or toast rounds.

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