Artichoke Dip

Dick Clark's American Bandstand Grill Recipe

1(8 oz.) package cream cheese, softened
1 pint sour cream
1/2 cup shredded Parmesan cheese
1 package spinach, thawed, rinsed and squeezed dry
1 teaspoon marjoram
1 teaspoon ground black pepper
1 teaspoon red pepper flakes
1 (15 oz.) can artichoke hearts
1 tablespoon good olive oil

In a small cast iron skillet, heat the oil and add the marjoram, black pepper and red pepper. Heat these until their oils are released, take care not to burn. In a medium size bowl, cream together the cream cheese and sour cream. Add the parmesan cheese and mix well.  Stir in the oil/spice mixture. Gently fold in the spinach and then the artichoke hearts.  Serve either warm or cold with bagel chips.

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