Anyone that knows me, knows that this is probably one of my favorite foods. I’m always craving it, and have rarely met a recipe I didn’t like. This dip is great with tortilla chips, or even little baguettes. In college, I was obsessed with the spinach dip that Houlihan’s had, and the above recipe is quite close. They served theirs with cheesy lavash – while I couldn’t find lavash at the time, I did the same prep on some pita – it was delicious!
1 pkg Frozen Spinach (10 oz), thawed and drained
1 can (14 oz) Artichoke Hearts, drained
2 blocks Cream Cheese (8oz each)
8 oz Sour Cream
1 cup Parmesan Cheese
1/4 cup Butter
1 clove Garlic, minced
1/2 tsp Red Pepper Flakes (optional)
Pinch of Salt & Pepper
1/2 cup fresh Cilantro, chopped
2 Roma Tomatoes, seeded and diced
Lavash or Pita Bread
1 cup Monterey Jack Cheese
Preheat the oven to 425°. For the dip, make sure that the spinach and artichoke hearts and dried as much as possible, and chop them up. Next, in a pot on the stove, melt the butter over medium heat. Add in the spinach and artichoke hearts, until the mixture is heated through. Next, add in the garlic and stir for about 30 seconds, or until softened and fragrant. Add in the cream cheese and sour cream. Heat until well combined and melted. Turn down the heat and add in the parmesan, salt & pepper, and red pepper flakes. Stir until the cheese is melted. Serve immediately.
While the cheeses are melting, top the lavash or pita bread with a light layer of cheese and tomatoes. Place in the oven for a few minutes, until the cheese melts. Remove and top with cilantro, then slice into triangles and serve. Enjoy!