As is usually the case, I return from the store all set to begin a recipe I'd had in mind only to find out I've forgotten some ingredient or another. Today I bought the fixings for spinach dip and realized I'd forgotten the Knorr Vegetable Dip Mix that was called for in the recipe. Shoot. Well, I got to thinking about Spinach Artichoke Dip. Knowing that I didn't have any artichokes, I decided to just use the water chestnuts I'd bought for the first recipe I had in mind. I looked through several recipes for the hot dip and decided I liked Saint Paula Deen's (patron saint of southern cooking) best. I had to finagle the ingredients just a tad, keeping in true Kitchen Witch fashion.
Here's what I got:
1 (10-ounce) package2- (9oz.) pkgs. frozen chopped spinach, thawed and wrung out 2 (13 3/4-ounce) cans artichoke hearts1 can water chestnuts, drained and chopped
- 1/2 cup mayonnaise
1/21 cup sour cream
- 1 cup freshly grated Parmesan
- 1 cup grated
pepper jackMozzarella cheese
- Salt & Black Pepper to taste
- 1 tsp garlic powder
- 1/2 tsp. to 1 tsp. Red Pepper Flakes
- a splash of each, lemon juice, Worcestershire sauce, and Hot sauce
Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the water chestnuts and coarsely chop.
Combine all the ingredients and a handful of mozzarella cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the remaining mozzarella cheese on top. Bake for 30 minutes. Transfer to a chafing dish and keep warm over a low flame. Serve with bagel chips or whatever cracker you like.
This would be a great one to serve for a Memorial Day gathering or any kind of get together, really. Have a safe and yummy holiday weekend!
Let the good times roll,
The Kitchen Witch
p.s. Sharing @