creamy spinach and artichoke spread

over the years, i have sampled a variety of recipes for spinach dips and spreads.  today, i am sharing my favorite spread which is both creamy and delicious.  this recipe comes from the deen brother’s cookbook and happens to be quite tasty.

preheat the oven to 375 degrees.  prepare a ceramic baking dish with spray canola oil.  in a medium bowl, place 1 package of frozen chopped spinach, which as been thawed and thoroughly drained of all excess water.  next, add 1 can of artichoke hearts, which have been thoroughly drained and chopped into small segments.

then, add 6 ounces of freshly grated Parmesan cheese, 1/2 cup low fat mayonnaise, 1/2 cup sour cream (or adjust these to taste) and one to two teaspoons of Tabasco jalapeno sauce.  if preferred, use a hot pepper sauce to taste.

we prefer a milder taste and use the green bottle of Tabasco sauce.  add chopped garlic as desired, salt and freshly ground pepper.  mix the ingredients well and place into the ceramic baking dish.  bake for 35 to 45 minutes until the edges of the spread are lightly browned as shown above.

serve with flat bread, an assortment of crackers, pita crisps, or celery sticks. the cookbook uses a larger quantity of spinach and artichokes, so the recipe can be made larger for game day crowds.  this recipe works, so don’t be afraid to adjust to make into a larger casserole presentation.

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