Our favorite appetizer. (It’s my favorite for two reasons: 1. It’s yummy, 2. Jesse makes it, not me):
I kid you not, this stuff is just as good as the dip that Applebees makes.
Two 8 oz. packages of cream cheese
One 8 1/2 oz. can of artichoke hearts (cut into 1/4 inch pieces)
One 9 oz. package of frozen spinach (easier if thawed ahead of time)
1/4 cup of Parmesan cheese
1 teaspoon of garlic salt
1 teaspoon of cayenne pepper
2 teaspoons of oregano
1/2 cup of shredded mozzarella
Pre-thaw spinach, or thaw in a skillet or saucepan. Add cream cheese until it starts to get soft. (You could let the cream cheese sit on the counter for a while before you begin cooking; it’s gets softer and easier to work with). Add artichoke hearts, Parmesan, and spices. Stir until everything is melted together.
Place in serving dish and add mozzarella while still hot enough to melt the cheese (optional). For a nicer touch, you could throw it all into the oven until the mozzarella browns a little.
Our favorite chips to use with this dip are flour tortillas that we cut into triangles with a pizza cutter (we like thin, dry tortillas best for chips). Cook on 350 degrees for 5-10 minutes. We don’t add anything to them, and we like them just fine. Others may want to brush the chips with olive oil and add salt before cooking. I assume that corn tortillas would be good as well. Pita bread prepared the same way is also very good with this dip (we don’t do anything to the pita bread either, other than cut it up). However, pita bread needs to be eaten while warm, because after it cools, it gets very hard (so only make as much as you can consume in a few minutes).