Yeah, baby!! What’s prepping at your place for Thanksgiving?! If you need a slightly sinful but totally delicious gluten free appetizer, make this Spinach Artichoke Dip. I command you:
Spinach Artichoke Dip
1 bag frozen Organic Spinach, thawed and squeezed to remove water
2 14oz cans Artichoke Hearts, drained (marinated or plain is fine!)
1 Cup Parmesan Cheese
1 Cup Extra Sharp Raw Cheddar (or any good cheddar such as Cabot which is as fancy as my WalMart gets!)
1 Cup Organic Sour Cream or yogurt
1/2 tsp salt or to taste
1/2 tsp chili powder
Drain water from artichokes and squeeze excess water from spinach and combine all ingredients in medium mixing bowl. Mix until well-combined (I use my KitchenAid stand mixer). Pour into mini-Crockpot and warm on high stirring frequently until heated through and then turn down to “warm”. Serve warm with tortilla chips and become instantly famous with everyone you know.
OR, add to small baking dish and bake at 350 degrees for 30 minutes or until bubbly.
(Adapted from Paula Deen’s Hot Spinach Artichoke Dip)