Sunday, January 23, 2011

Hot Artichoke and Spinach Dip served with garlic croutons by Pampered Chef

Yields 8-10 servings


1 jar (6 oz) marinated artichoke hearts, drained and coarsely chopped
1 pkg. (9-11 oz) frozen creamed spinach, thawed
1/4 cup mayonnaise
1/4 cup sour cream
1 small garlic clove, pressed or 1/2 teaspoon minced garlic
1/2 cup grated Parmesan cheese
1 loaf pre baked French bread
2 tbsp olive oil
1 small tomato chopped for garnish


Preheat oven to 375 degrees.

Coarsely chop artichokes and put them in a medium bowl. Add spinach, mayonnaise, garlic, Parmesan cheese and sour cream and mix well.

Pour into a shallow baking dish or glass pie pan. Bake for 20-25 minutes at 375 degrees. 

Directions for garlic croutons:
Slice French bread into 1.5” thick pieces the size of a small piece of garlic bread, if you prefer smaller bite size pieces like me slice in half once more. Dip these pieces face down in olive oil to coat one side only. Lay the pieces out on baking sheet and sprinkle with either fresh minced garlic or garlic powder. Broil at 500 degrees for a few minutes until tops are golden brown. Serve with Dip. Garnish with chopped tomato, Delicious! 

Side note: This dip is also delicious with veggies or tortilla chips. If I use store bought tortilla chips I slip them into the oven under the broiler for just a few minutes which makes them warm and extra crispy!

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