SKILLET SPINACH AND ARTICHOKE DIP

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If holiday entertaining has you in need of fresh inspiration for appetisers - or something delicious to serve up at weekend brunch - this one's definitely worth a bookmark.

Over this season of party food, skillet spinach and artichoke dip emerged as a firm Spring family favourite. Luckily it's a doodle to put together and feeds quite a hoard, so you'll be only too happy to oblige when your family and friends request its presence at gatherings over and over again.

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Spicy Skillet Artichoke Dip Recipe

Ingredients:

1 pound frozen spinach 1 can artichoke hearts 1/2 cup sour cream 1/3 cup yoghurt 1/2 cup grated mozzarella cheese 1/2 cup grated parmesan cheese 1 teaspoon garlic powder 1/4 teaspoon crushed chili flakes 1 teaspoon salt

Directions:

1. Thaw, drain and chop the frozen spinach. Chop the artichoke hearts into small pieces.

2. In a large bowl, combine the spinach, artichoke hearts, yoghurt, sour cream, mozzarella cheese, 1/4 cup parmesan cheese, salt, garlic powder and crushed chili flakes. Mix until the entire mixture is evenly moist. (Use more or less chilli depending on how spicy you like things… I'm a wimp!)

3. Pour the mixture into a cast iron skillet and top with the remaining parmesan cheese. Bake for 30 minutes or until the top is golden at 350°F.

4. When it is done allow it to cool for five minutes before serving alongside breads and salads. Enjoy!

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