Spinach Artichoke Dip

[Mike Nolan]

Spinach Artichoke Dip
Spinach Artichoke Dip

Instructions

8 ounces cream cheese (we use the no-fat variety)
1 package (10 oz) frozen chopped spinach
12-15 artichoke hearts, cut into about 8-12 pieces each
1 1/2 cups grated cheese (we use a 4 cheese blend of Parmesan, Asiago, Romano and Provolone)

Defrost the chopped spinach in the microwave for 2-3 minutes, until it is starting to get soft but is not totally thawed. Drain. Usually you will need to chop the spinach up a little more, it's easier to do that before it is totally thawed, but that varies depending on the brand of chopped spinach you get.

Microwave spinach for another minute. Drain again.

Add the remaining ingredients and microwave in 1 minute intervals, stirring after each interval, until it is hot.

Variant: You can use other cheeses, a mixture of Parmesan and Romano are good. You can use a combination of Parmesan and Mozzarella if that's what you have, but we think the Mozzarella makes the resulting dip too gooey and a bit bland.

Variant: Add a little Tabasco sauce.

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