Whenever we go out to dinner, this is ordered. Sometimes it’s really good. Sometimes it’s really just okay. But, even the bad ones are palatable … how can you go wrong with artichokes, spinach and CHEESE! Quite frankly, you can’t.
This appetizer satisfied the vegetarians, the munchitarians and most importantly that sweet fella who indulges my
insanity whimsy, doesn’t laugh when I HAVE to photograph dinner before he’s allowed to take a forkful, and is patient when I jump around him taking pictures while he’s chopping. It’s comforting that my food and blogging obsession doesn’t cause eye rolling, but brings a smile and the knowledge that he’s going to have something yummy to eat as soon as I put the camera down.
- 1 (10 oz.) package frozen chopped spinach, thawed and drained
- 1 (13.75 oz.) can quartered artichoke hearts, drained and chopped
- 1 C light sour cream
- 4 cloves garlic, minced
- 4 oz. low-fat cream cheese, room temperature
- 4 oz. (about 1 cup) shredded Mozzarella cheese
- 2/3 C grated Parmesan cheese
- 1/3 C finely-chopped onions
- 1/2 t black pepper
- 1/4 t salt
NOTE: Squeeze the spinach really well so you get as much water out as humanly possible.
Preheat oven to 350 degrees F.
Stir all ingredients together in a bowl until blended.
Transfer to an oven-proof dish, and bake for 25-30 minutes or until the cheese is melted and the top just starts to brown.
Serve immediately with pita, tortilla chips, chopped veggies, or whatever pleases you!