Spinach Art-a-Choke Dip

2 8-oz. packages softened cream cheese
3/4 cup light cream
1/3 cup grated Parmesan cheese
1/4 tsp garlic powder
1 16-oz. bag frozen cut leaf spinach, thawed and well drained
1 13 3/4-oz. can quartered artichoke hearts, rinsed
2/3 cup shredded Monterey Jack cheese
1 cup prepared salsa mixture, canned or fresh

In a food processor, process the cream cheese, cream, Parmesan cheese and garlic powder until smooth and creamy. Add the spinach and process until thoroughly mixed. Add the artichokes and process until coarsely chopped. Spoon the mixture in to the stoneware. Cover cook on High for 1 to 1 1/2 hours until hot in the center. Sprinkle the top evenly with Monterey Jack cheese and spoon the salsa in a ring around the inside edges of the stoneware. Cover and continue heating on High 15 minutes longer, or until the cheese is melted.

Serve with milk, fresh from a goat’s teat. Enjoy!


Author: steveshotdogs

Hello! This blog is dedicated to the best recipes in the world. If a recipe isn't on this blog, then it isn't one of the best recipes in the world. Recipes have been found, stolen, or invented by John Lenz, Matt Tinsley, Matt Tinsley's mom, or Scott Sanders, or Judy, or Billy Mark Mason, or Wesley "the ugly munchkin" Freeman, or The Pain Train.

6 thoughts on “Spinach Art-a-Choke Dip”

  1. That’s great, my previous comment says, “Yum!” and then you guys go and change the photo so now it looks like I could be talking about mullet guy.

  2. hey hoffa/lilly nice aol email address. 1992 called they want their email address back. do you guys shop for clothes at kmart, as well.

  3. I don’t think you need to worry too much about criticism coming from a couple of homophobic aol e-mail address using, k-mart clothes wearing, zima drinking, friends watching idiots like hoffa and lilly.

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