Inside Nate's: Hot Spinach Artichoke Dip
When Nate bought the Twin Mansion in 2006 the need for hors d’oeurves for private parties
arrived. Since that time, this is one of our guests’ favorites. We have used this for years as a fantastic filling for omelets. Recipe freezes very well. Make a bunch while you are at it, freeze in sandwich sized ZipLocs to thaw, bake and enjoy anytime!
4 cups artichoke hearts (may be marinated or in water) drained & cut in half
2 cups grated Parmesan cheese 1 cup sour cream
1 cup mayonnaise 16 ounces cream cheese, softened
1 teaspoon garlic powder
10 ounce box frozen chopped spinach, thawed and pressed
Mix all ingredients until well-blended. Place in 2 greased pie plates.
Bake at 325º for 30-40 minutes until heated through.
Top with diced red onions. Serve hot with Bagel or Pita Chips.