Spinach and Artichoke Dip

Hot dip is a MUST for cold weather parties. This recipe can be made ahead and frozen for up to 3 weeks. Just bake from frozen and serve. EASY holiday entertaining!

Yes, I got too excited eating it to photograph it.

In a large sauce pot combine

12 oz cream cheese

3 TB cesar dressing

16 oz frozen chopped spinach

3+ cloves garlic

2 oz parmesan

4 oz swiss cheese    

No need to thaw or drain the spinach. Just dump it right in. Heat over medium stirring constantly until cheeses start to melt. Then stir in

14 oz can  artichokes, drained, brine reserved — chop them or whip them through a food processor

1/2 tsp cumin

salt and pepper to taste

Heat until bubbly. For a saltier and creamier dish, add back some of the reserved artichoke brine. For a tangier dish, use brine from a jar of banana peppers or  jalapeno peppers. Kick up the heat with a 4 oz jar of chopped jalapenos.

Transfer to a serving dish or a freezer-safe container. Serve immediately or store.

To reheat from frozen, place frozen dip into an oven-safe dish and cover with a lid or foil. Heat at 375 for about 30 minutes, stirring half way through. This dip can be reheated at any temperature to suit the other dishes that might be baking for your holiday party.

Serve with pita chips, tortilla chips, sourdough bread, veggie sticks, etc. Makes a great spread on sandwiches to jazz up left-over turkey.

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