Super Bowl is coming up and football fans are getting ready to party!  Here is an easy and delicious hors d’oeuvre or appetizer you can make for your guests. Bake in a baking dish or broil over bagette toasts to make bite sized portions. Also, makes a great crepe filling. Make sure you use fresh spinach and that you drain well the artichoke hearts. The red pepper flakes are optional, I add them because it gives it a little kick. My sister in law Marisofi loves this combination and is a big fan of Houston’s Resturant version.  I hope you like mine…

Enjoy!

Spinach-Artichoke Warm Dip

Ingredients

2 cup of tightly packed fresh spinach coarsely chopped

1  14 ounce can of artichoke hearts, well drained and coarsely chopped

2 cloves of garlic minced

1 tbsp extra virgin olive oil

1/2 tsp salt

pepper to taste

1/4 tsp red pepper flakes (optional)

1/2 tsp worcestershire sauce

1/2 cup heavy cream

1/2 cup shredded mozzarella, a little more for sprinkling over the top

1 tbsp flour

8 ounces cream cheese, room temperature

Procedure

1.  Preheat oven to 350 ºF.

2.  In a large sauté pan, heat olive oil and sauté garlic and spinach with salt, pepper, worcestershire sauce and red pepper flakes (optional).  Once the spinach is wilted and garlic translucent, add well drained artichoke hearts and continue to sauté for a couple of minutes.  Remove from heat and set aside.

3.  In a bowl of an electric mixer, place cream cheese, mozzarella, heavy cream and flour.  Add artichokes and spinach-artichoke mixture to the bowl and mix with the paddle attachment until well combined.

4.  Spread mixture evenly in a 2 cup oval baking dish or a crystal 10 inch pie dish and sprinkle with some mozzarella cheese.  Bake for approximately 10-15 minutes at 350ºF, then broil until golden on top.  Serve as a snack or appetizer with your favorite chips, fill crepes or on country bread toasts.