Spinach Artichoke Dip
2 8 oz pkg cream cheese- I use light cream cheese
1 large bag frozen chopped spinach
1 14 oz can quartered artichoke hearts- not marinated!
1 bundle fresh dill
1 small onion
8 oz each shredded cheddar, Monterrey jack, and Parmesan
1/4 c. milk (more or less)
Cajun or creole seasoning
Chop onions and artichoke hearts into small pieces. Saute with dill weed until very dark. (I use about a half package of fresh dill) Add cajun or creole seasoning to taste.
The cream cheese really makes the flavor bland, so, I usually season it just until it is too spicy for me- that's my personal preference.
Thaw spinach in large casserole dish in microwave. I usually throw the cream cheese in to soften it so it will easily mix with the spinach and rest of the stuff!
Mix all but about 1/3 of the shredded cheeses in with the cream cheese, spinach, and sauteed stuff. Maybe a tablespoon of lemon juice, too. Add just enough milk to make stirring all ingredients easier, probably about 1/4 cup.
Top with rest of shredded cheese and throw in the oven at 350 for about 30 minutes or until cheese is bubbly and hot.
You can pre-prepare it and throw it in oven even right before people get there. Let it stand for 10-15 minutes before you serve it so people don't burn their little tongues!
We usually eat it with tortilla chips, but I like it with bread crisps or pita chips better.
If you can't find fresh dill, you can use dried, but you really have to throw a lot in there because it really loses flavor when it is dry. Have fun and enjoy!
Pairs Well With
I got this recipe from my sister in-law, it's a favorite of my husband.