Stonebreaker's Spinach-Artichoke Dip
Ingredients
- 8 oz. package cream cheese
- 1 can artichoke hearts, drained
- 2 10-oz. packages frozen spinach, thawed and squeezed
- 1 tsp. lemon juice
- 1/2 tsp. Creole seasoning
- 1/4 tsp. dill weed
- 1/2 cup finely grated parmesan cheese
- 1/2 cup grated Swiss cheese
Instructions
- 1
Let the Philadelphia cream cheese come to room temperature. Unwrap it, and microwave it on low power until it gets warm to the touch.
- 2
Chop the spinach and the artichokes together in a food processor with the lemon juice, Creole seasoning, dill, and Parmesan cheese. Add 2 Tbs. water and just chop it--don't puree it.
- 3
Dump the spinach and artichoke mixture into a baking dish. Cut in the cream cheese and mix it in with a fork.
- 4
Sprinkle the top with the Swiss cheese and bake the whole thing at 300 degrees until the cheese melts completely. Serve with anything that can scoop the stuff.