How to make it

  • In a small saucepan, bring the frozen block of spinach to a boil with a thin layer of water, nutmeg and a pad of butter. Let boil until cooked thoroughly. When it's done, drain as much liquid as you can out of it, squeezing if you have to.
  • Drain the artichoke hearts; there can be a bit of residual oil left on them, no big deal. Put them, the spinach, the chopped garlic, both cheeses, sour cream, worcestershire sauce, salt, pepper, dill, parsley and onion powder into a food processor. Blend until mixed and smooth.
  • Scoop out into a tupperware container and chill for at least a half hour, up to overnight. Serve with veggies, crackers, pita or potato chips, whatever you want, it's da bomb diggity, yo.

Reviews & Comments 4

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes