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Artichoke: Dick Clark's American Bandstand Artichike Dip
posted by Jackie in IN 04-14-100 5:39 AM
Dick Clark's American Bandstand Artichoke Dip
1(8 oz.) pkg. cream cheese, softened
1 pint sour cream
1/2 cup shredded parmesan cheese
1 pkg. spinach, thawed, rinsed and squeezed dry
1 tsp. marjoram
1 tsp. ground black pepper
1 tsp. red pepper flakes
1 (about 15 oz.) can artichoke hearts
1 Tblsp. good olive oil
In a small cast iron skillet, heat the oil and add the marjoram, black pepper and red pepper. Heat these until their oils are released, take care not to burn.
In a medium size bowl, cream together the cream cheese and sour cream. Add the parmesan cheese and mix well.
Stir in the oil/spice mixture. Gently fold in the spinach and then the artichoke hearts.
Serve either warm or cold with bagel chips.
