Written by ¼ onion, fine diced
2 Tbsp marg/oleo/evoo
1 8oz pkg of cream cheese
1 7oz can of artichoke hearts like:Reese Petite Artichoke Hearts, 7-Ounce Cans (Pack of 12)
Spinach, chopped – half a package frozen, cook and drain thoroughly, or 6-8oz of fresh – clean well, drain and chop.
1/2 C of cheese, parmesan, asiago, mozzarella, jack, havarti (just about any white cheese will do)
To whip this up: take a microwave proof 1.5qt casserole with cover, put the butter (*or oil) and onion – Cover and microwave for 2 minutes or until onion is clear – may have to stir this once. Then add your cream cheese (in chunks) artichoke hearts and spinach – mix slightly. Cover and microwave for 3 minutes on 80% power. Stir well now that everything is soft. Add salt and pepper if preferred. Cover and microwave for another 3 minutes until completely warmed through. Add 2/3 of the cheese to the dip and stir – top with remaining cheese. Pop back into the microwave on 70% power until cheese is all melty, about another 3 minutes.
This is the microwave version of this dip, but alternately you can prepare this same basic recipe on the stovetop in a large saucepan, or you can bake this in the oven. If you use your oven to bake this, broil for the last couple of minutes to brown the cheese.
Great treat for a Superbowl Party – serve with a strong chip – corn or pita crisps work well.
**Microwave trick – if you microwave cheese above 70% most microwaves will start to separate the oil from the cheese – this affects the texture of the cheese in recipes. 70% allow the cheese to melt more “oven like” although it will not brown.
