Twist on a Popular Dip: Hot and Spicy Spinach Dip

Amy shares on of her pre-party secrets for last minute get togethers!

No matter the occasion…. March Madness, St Patrick’s Day, or just because, this dip will be a party favorite anytime of year. It’s warm and creamy with a “kick”. Short on time? Make this ahead of time, as I did here for an impromptu party. Follow the recipe as instructed below but don’t bake the dip but freeze it instead. When you’re ready to use it simply pop it in the oven before your guests arrive. They’ll never know! Serve with crackers, chips or bread of your choice…or all three.

Hot and Spicy Spinach Dip

The Life of the Party, pg 43

½ onion, finely chopped

½  cup, (1 stick) butter

2 (10-ounce) packages frozen chopped spinach, thawed, drained

8 ounces cream cheese, cut into cubes

1 cup sour cream

¾ cup grated Parmesan cheese

1 (14 ounce can artichoke hearts, drained, chopped

Crushed red pepper flakes to taste

Salt to taste

Pepper to taste

1 cup shredded Pepper Jack cheese

Sauté the onion in the butter in a large skillet until tender.  Add the spinach, cream cheese, sour cream and parmesan cheese, mixing well after each addition. Stir in the artichoke hearts, red pepper flakes, salt and pepper; remove from the heat. Pour into a baking dish. Top with the Pepper Jack Cheese. Bake at 350 degrees for 30 minutes or until bubbly. You may also microwave on high for 4 to 5 minutes or until bubbly. Serve hot with assorted crackers and bread slices. Yields 12 servings


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