This is no ordinary dip I'm telling you.
This dip is an act of love.
My friends Steve and Lynn Brown actually stop talking when they are eating it. They just make lots of deep sighs. Try it this holiday season and you'll know why.
The Maltbys’ Famous Spinach Artichoke Dip
Here’s our family’s special take on a favorite dip—everyone loves it. Serve with sliced bell peppers (red, green, and yellow), carrots, celery, crackers, chips, or homemade pita crisps (recipe below).
3 14-ounce cans artichoke hearts, drained and chopped
1 can diced tomatoes with green chilies (such as Rotel), drained well
1 8-ounce package cream cheese, softened
1 cup sour cream (low-fat is fine)
1 cup mayonnaise-type salad dressing (such as Miracle Whip—low-fat is fine)
½ cup oil-packed sun-dried tomatoes, drained and chopped well before measuring
4 cups (2 8-ounce packages) shredded jalapeño jack cheese
1 cup shredded fresh Parmesan cheese
1 10-ounce box frozen spinach, thawed and drained well
Bottled hot sauce to taste (I use about four shakes)
½ cup chopped green onion
2 tsp. minced garlic
½ cup chopped cilantro or parsley
Salt and pepper to taste
Nonstick cooking spray
Mix all ingredients well. Spray generously with cooking spray a 2-quart baking dish or a 9x13-inch pan. Add ingredients and bake at 400º for 35 minutes or until hot and bubbly. To make ahead, prepare artichoke heart mixture, place in pan, cover, and chill up to 24 hours. When ready to bake, allow 10 minutes additional cooking time. Place in cold oven, set to 400º, and bake about 45 minutes.
Simple Idea
To make pita crisps, cut 6 pita bread rounds in half horizontally (separate the layers), and cut each half into 6 wedges. Place pita wedges in a single layer on an ungreased baking sheet, spray with olive-oil cooking spray, and sprinkle with garlic salt and freshly ground black pepper. Bake uncovered in a 350º oven for 10 to 12 minutes or until crisp. You can bake these ahead and store in a plastic bag for up to 24 hours or freeze up to 2 weeks. Reheat in the oven until warm. Makes 72 wedges.
From The Christmas Kitchen a gathering place for making memories by Tammy Maltby and Anne Christian Buchanan. All rights reserved. This holiday season contact Tammy at Tammymaltby@gmail.com or facebook http://www.facebook.com/pages/Tammy-Maltby/183239621709608 to order personally signed copies of The Christmas Kitchen for yourself and those you love.
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