I love a recipe that freezes well. Especially if it is good in a pinch for a imprompto party! I made a double batch of this dip recipe and froze it in 5 individual freezer bags. When you need a dip…you have it ready in the freezer! Just pull it out and defrost in micro…finish heating up in the oven. Great for lazy summer days when everyone comes in from playing and they are starving!
Drain and chop up your artichokes (I use a scissors in the can…less clean up!)
Place everything in your mixer and combine well.
The other great thing it this dip calls for low fat ingredients…they freeze better and thaw better too.
Spinach Artichoke Dip (I doubled this to make 5 quart bags full)
10 oz pkg. frozen chopped spinach, thawed and drained
2 cups lowfat sour cream
8 oz. pkg low-fat cream cheese
1 cup part skim mozzarella cheese
1/2 cup grated Parmesan cheese
1 can artichoke hearts (in water), drained and chopped
1 tsp fresh black pepper
1 minced garlic clove
1 teaspoon chili pepper flakes (optional)
– Combine all ingredients together well.
– Divide into 4 portions and store in 2 cup containers. Freeze.
– Bake it at 350 degrees, stirring once or twice, until heated through (probably 40 minutes) OR heat in microwave until heated through, stirring every 60 seconds.
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