We have lots of teams to root for in this house — my husband’s alma mater, my two alma maters, and the school I work for. So far, two of them are still in the NCAA Division I men’s basketball tournament, so there’s lots of cheering going on right now. Here’s one of my favorite appetizers, based on Olive Garden’s spinach artichoke dip. I’ve tried a lot of them, but this one is the perfect combination of spinach and cheese without seeming too leafy or gooey. I love it with raw veggies, baguette pieces, tortilla chips or crackers. With toasted pita wedges, though, it’s downright sinful.
Copycat Olive Garden Spinach Artichoke Dip
1 c. canned artichoke hearts or frozen artichoke hearts, chopped well
8 oz. cream cheese
½ c. frozen spinach, thawed & chopped well
½ c. grated parmesan cheese
½ tsp. crushed red pepper flakes
¼ tsp. salt
⅛ tsp. garlic powder
Boil spinach and artichoke hearts in 1 c. of water in small saucepan over medium heat until tender, about 10 mins.; drain. Heat cream cheese in small bowl in microwave set on high for 1 min. Add spinach and artichoke hearts to the cream cheese and stir well. Add remaining ingredients and stir well; reheat as needed. Serve hot with toasted bread, tortilla chips, and/or crackers.
Bon apetit! And GOOO MEMPHIS TIGERS!!!