Spinach-Artichoke Dip

Lately I’ve been thinking about this super yummy Spinach-Artichoke Dip I make. I think maybe it stems from having gone to Chili’s with my husband last week… we got a spinach artichoke dip as an appetizer. It was good, but I think its starting to fade from my system. -grin- I’m pretty sure I’ll either need to make some or go order some soon.

Doesn’t it just look delicious?? Its not the most healthy thing you could eat, but it sure is appetizing. And addicting.

I’ve been guilty of nearly consuming the entire platter before.

Anyway…

This recipe is a variation of one I found online awhile back. I don’t remember the original source though. Sorry.

Spinach-Artichoke Dip

1/2 onion, finely chopped
1 stick butter
1 pkg. frozen spinach, thawed
8 oz. Philly cream cheese
8 oz. sour cream
3/4 c. shredded Parmesan cheese
1 jar marinated artichokes, chopped
red pepper flakes to taste
8 oz. shredded Monterey Jack cheese
1 Roma tomato, diced
1 green onion, chopped.

Sauté onions in butter.

Add other ingredients one at a time, while mixing, and blend well after each addition. Add ingredients in this order: Spinach, Cream Cheese, Sour Cream, Parmesan Cheese, Artichoke Hearts, Crushed Red Pepper Flakes.

Remove from heat and put in crocks or microwave dish.

Pour mixture onto a plate or platter. Top with Monterey Jack Cheese, tomatoes and green onion. Melt.

Serve hot with chips or bread.

This recipe makes quite a bit. Enough to fill 2 decent-sized platters. Good news is that it freezes well! Just spoon the unused portion into a freezer safe container or freezer bag. When you are ready to eat it: defrost, heat, and top with cheese, green onion, and tomato.

Disclaimer: I am craving this dip because I went to Chili’s, but I make no claim that this recipe is a copy-cat of theirs. But it is dang good.

Speaking of Chili’s… I do intend to try and duplicate a couple of their other recipes (appetizers). Watch for those soon!