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Spinach & Artichoke Dip

Ingredients


  • 1 8 oz. block of reduced fat cream cheese (regular fat will work)
  • 2 15oz. cans of quartered artichokes drained (cut up in small chunks)
  • 1/4 cup of parmesan cheese
  • 1 block of frozen chopped spinach defrosted and drained well
  • 1/2 cup skim milk (you can increase this depending on the texture you desire.and also add more when you reheat it)
  • garlic salt to your taste
  • black pepper to your taste
  • red pepper flakes (just a sprinkle to taste)
  • tortilla chips

Instructions

I use a small crock pot, but you don't have to. You can do this in a microwave safe bowl, too.
I also try to put frozen spinach package in sink in the am to defrost, and I put the cream cheese on the counter to soften it up, but again, this is not necessary.
Defrost spinach in colander and drain well. A little water in it is still okay.
Place cream cheese in crock pot or microwave safe bowl and put in microwave for 45 seconds to get it softened up.
Add chopped up artichokes, parmesan cheese, drained spinach, milk.
Mix well.
Add garlic salt, black pepper, and red pepper flakes all to your liking. (I do not measure when I do it, I do it by taste. Remember all 3 spices go a long way, so you don't need much. In addition, if you don't want so much salt, don't use it. If you don't want a little spice, don't use pepper. I don't like spicy food, but the red pepper flakes really give this some nice flavor if you only use a little.)
TO COOK: Give it a big blast in the microwave (covered) for about 2 minutes depending on your microwave. Mix well.
If you prefer it very very hot, give it another minute in the microwave.
If using a crock pot, I still microwave it to prepare, and then the crock pot keeps it warm.
Add a touch of milk if it gets dried out when you are keeping it hot.
Serve with your favorite tortilla chips. If going low carb, use carrots, celery, or cauliflower.
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