Or as my friend calls it, Hot Feta Spinach Artery Choking Heart Attack Dip.
|10 ozs.||Frozen Spinach, chopped|
|4 ozs.||Cream Cheese|
|14 ozs.||Canned Artichoke Hearts, drained and chopped|
|8 ozs.||Crumbled Feta Cheese|
|1/2 cup||Shredded Parmesan Cheese|
|1 clove||Garlic, pressed|
|2 ozs.||Pimientos, drained and chopped|
Thaw the Spinach, drain and wring out the water/liquid. Let the Cream Cheese soften at room temperature.
Preheat the oven to 350°F.
Place the Spinach and Cream Cheese in a medium size bowl. Drain and chop the Canned Artichoke Hearts before adding to the bowl. Add the Crumbled Feta Cheese, Shredded Parmesan Cheese and Mayonnaise to the bowl. Press the Garlic using a garlic press and add to the bowl. Drain and chop the Pimientos before adding to the bowl. Stir to blend well.
Spoon into a 9" glass pie plate or 1 quart shallow baking dish.
Bake 20-25 minutes or until lightly browned.
Serve with Pita Chips or assorted crackers.
I used a glass pie pan and baked it 25 minutes, then broiled it to get it to lightly brown the top.
You can refrigerate to be baked later. To bake half, bake each half in a 6" diameter oven proof shallow baking dish.
Source: My variation of an Athenos recipe on their web site www.athenos.com/recipe.aspx?s=recipe&m=recipe/knet_recipe_display&recipe_id=52353
Yield: 4 cups
Nutrition Facts per Serving:
18g Fat (83.1% calories from fat)
1g Dietary Fiber
Exchanges per Serving:
1/2 Lean Meat
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