Spinach dip and pumpernickel bread are a yummy combination. Add some artichokes and warm everything up…and you have perfection. This simple spinach and artichoke dip can be put together the day ahead and popped in the oven just before serving, making it the perfect appetizer for game day!
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- You will need, two 10 oz packages of frozen chopped spinach; thawed and drained very well. Use paper towels and a strainer to squeeze all of the excess water out of the spinach. One 14-15 oz can of artichoke hearts; drained & chopped, 8 oz of cream cheese; softened in the microwave for 20 seconds. 3/4 cup of mayonnaise, 3/4 cup of sour cream, 1/2 teaspoon of hot sauce, 3 cloves of garlic; minced, 1/4 teaspoon of salt and several twists of fresh ground black pepper.
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- Use the microwave to warm the cream cheese for about 20 seconds or so. It will make is so much easier to incorporate into the mayo and sour cream.
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- Start by whisking the mayonnaise, cream cheese and sour cream together. Add the minced garlic and the spinach.
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- Mix in the artichokes, 1/2 teaspoon of hot sauce, several twists of cracked black pepper, 1/4 teaspoon of salt.
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- Spread into an oven proof dish. At this point you can refrigerate overnight or pop it right into a 375 degree oven for 10- 15 minutes. (Cover with foil while baking so that it doesn’t dry out)
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- Serve hot with pumpernickel bread or flat breads and sesame bread sticks….
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- It will be a favorite!
Chowfancy 
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