Candace Conley from Urban Kitchen on Cherry Street visited KJRH for Fun Food Friday. She whipped up a spinach-artichoke dip sure to please. Here's the recipe:
1 pkg thawed, chopped frozen spinach, liquid squeezed out
1 1/2 cups chopped artichoke hearts (not marinated)
8 oz pkg of cream cheese
1/4 cup of crumbled, cooked bacon
1 garlic clove, minced
1/3 cup grated Parmesan
1/2 tsp Sriracha sauce
Kosher salt and ground black pepper, to taste
Heat spinach and artichoke in 1 cup of water until hot, then drain and discard liquid.
Add cream cheese to spinach/artichoke mixture and heat until cheese melts and is mixed in with vegetables.
Stir in rest of ingredients, adjust seasoning and serve warm with tortilla chips, pita bread, pita chips, or fresh vegetables.
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