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Thanks! I will!
I came up with this recipe a couple of years ago. I’ve always liked Spinach Artichoke dip...but I saw a Food Network show that featured an Artichoke/Boursin dip and thought it sounded good. Boursin cheese is expensive, so I decided to give a less costly version a whirl.
I had never made it for anyone (besides us) prior to last weekend when my husband had some friends over...they went nuts over it! I figure that getting a bunch of guys to go crazy over artichoke dip has to be a first...LOL! Plus, it takes all of 15 minutes to make before you put it in the oven...super easy.
Artichoke Dip
Neufchatel Cream Cheese (Usually this is marked as “light” next to the other cream cheese...I just buy the store brand) (8 oz)
Cream
Grated parmesan (about ¼ cup)
2 Tbsp chopped fresh chives
½ tsp garlic powder (or fresh garlic, minced)
Dash of chipotle seasoning or chili powder
12-14 oz. Canned, quartered, artichoke hearts; drained and chopped fine. I also use a paper towel to blot the extra moisture.
Mozzarella or Pizza Blend cheese for topping
In saucepan, melt cream cheese with a few tablespoons of cream over low heat until smooth; stirring often to keep it from sticking. Add the rest of the items...add a little additional cream if it seems too thick.
Put into oven safe serving bowl; top with mozzarella or pizza blend cheese; bake at 400 until cheese on top is lightly brown and dip is bubbly.
Serve w/tortilla chips, crackers, celery...whatever you like!