Cheesy Artichoke Dip
-1 (10-oz) bag of fresh spinach leaves
-2 tablespoons butter or margarine
-1 teaspoon red cayenne pepper
-1 teaspoon salt
-1 teaspoon minced garlic (or garlic powder)
-1 teaspoon onion powder
-1 (8-oz) package cream cheese
-1/2 cup sour cream
-1 can quartered artichoke hearts, drained
-1 cup shredded mozzarella cheese, divided
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 in a large saucepan over medium heat. Sprinkle 1 teaspoon cayenne pepper and 1 teaspoon salt into the butter. Add 1 tsp garlic 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 scrambled eggs.
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. Serve immediately.