For a printable version of this recipe and complete ingredients listing, click here.
This rich and creamy dish, traditionally served as an appetizer, was the perfect answer to a late-dinner dilemma on Monday night at our house. Hubby worked late and the Boy kept me busy running around all evening, so when the opportunity to eat finally struck, we were all pretty tuckered.
However, after one quick glance into the refrigerator…
A giant bag of fresh spinach shone like a beacon, beckoning from the crisper drawer as angels clothed in the purest glittering white samite began to fly around the ceiling singing hymns.
Okay, not really, but the spinach did look good, and I managed to find some cream cheese in the fridge that hadn’t spoiled yet, so it was a good enough sign for me.
The end result was so delicious Hubby and I both chomped our way through a bag of tortillas, unable to get enough of the gooey spread!
Preheat oven to 350 degrees. Empty the contents of a 10-ounce bag of fresh spinach into a large bowl and microwave on HIGH at least 3 minutes or until completely wilted. Scoop the
warm spinach up in paper towels and squeeze well to remove excess liquid.
Meanwhile, heat 2 tablespoons butter or cheap margarine (the tub kind is fine for this recipe) in a large saucepan over medium heat. Sprinkle 1 teaspoon cayenne pepper
and 1 teaspoon salt into the butter. Add 1 tsp minced garlic (or equivalent garlic powder) and 1 tsp onion powder. Stir well.
To the butter mixture, add 1 (8-ounce) package cream cheese and mash into mixture using wooden spoon. This may take a few minutes. As the butter and cream cheese begin to blend in the heat, the resulting mixture will look sort of like half-done
Stir in 1/2 cup sour cream, 1 can quartered artichoke hearts (drained), and the
cooked spinach. Once the vegetables are thoroughly coated with the white mixture, add 1/2 cup shredded mozzarella cheese and stir until well blended.
Spoon mixture into oven-safe, 1-quart dish and sprinkle an additional 1/2 cup shredded mozzarella cheese over the top.
Bake uncovered for 15 minutes or until cheese topping is melted and bubbly. Remove from oven and serve immediately with tortilla chips, wheat crackers or pita chips. (Or just eat with a spoon
when no one is looking!)