Tuesday, August 12, 2008

Spinach Artichoke Dip

When I have to bring a dip to a party, I often use this one. It is easy and always a hit. This recipe is my interpretation of a dip served at Chesterfield's restaurant in Hattiesburg, Ms.

2 one 1b. packages of frozen spinach
1 lb. Velveeta Cheese
1 can Original Rotel Tomatoes diced
1 can artichoke hearts in water, drained
2 tbs. butter
3 cloves of garlic
1 cup mozzarella cheese (or 1/2 cup Parmesan)

Press three cloves of garlic (or chop if you prefer). Using a four-quart pan, saute garlic in butter until soft. Add Rotel tomatoes and Velveeta Cheese cubed. Stir on med-low heat until cheese is melted. Add spinach and artichoke hearts. Pour mixture into a small casserole dish and top with mozzarella or Parmesan cheese. Bake until bubbly and hot. Serve with tortilla chips or your favorite crackers.


Manda Panda said...

That sounds very easy...right up my alley. I LOVE spinach artichoke dip. Have you ever tried to recreate Copeland's fried bow tie pastas as a dipper? Yummo!

jennypmartin said...

Can't wait to try this--love the rotel added to the sip.