Dip Master

At this year's super bowl party, I was told I have exceptional dip skills, but really I just followed a seasoning packet. Truth be told, dips and sauces are some of my favorite items to make. In college, we referred to this gem as "The Dairy Explosion."


HOT SPINACH AND ARTICHOKE DIP
(disregard the bread bowl in the image)

MAKES 4 cups dip

PREP TIME: 10 Minute(s)

COOK TIME: 35 Minute(s)

INGREDIENTS

1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry 1 package (8 oz.) cream cheese, softened 3/4 cup Hellmann's® or Best Foods® Real Mayonnaise 1-1/2 cups shredded cheddar or Monterey Jack cheese (about 6 oz.) 1 package Knorr® Vegetable recipe mix 1 can (14 oz.) artichoke hearts, drained and chopped 1 can (8 oz.) water chestnuts, drained and chopped 2 cloves garlic, finely chopped

PREPARATION

Preheat oven to 350°.

Combine all ingredients except 1/2 cup of cheddar cheese. Spoon into a 2-quart casserole, then top with remaining 1/2 cup of cheese.

Bake for 35 minutes or until dip is hot. Dip, dip hooray!

Spanakopita Dip: Substitute feta cheese for the cheddar and omit artichoke hearts. Spoon into mini phyllo cups and bake 8 minutes or until filling puffs.

I don't like mayo particularly so I only used 1/4 cup of mayo and 2/4 (aka 1/2) cup of sour cream. Also, I used fresh spinach cause that's how I roll. I believe this dish propelled the Saints to victory. I'm still full 24 hours later.