1 cup daisy sour cream
1 cup mayonnaise
1 80z block cream cheese, room temp
1 bag chopped frozen spinach, thawed
1 large jar marinated artichokes, chopped- reserve the juice
2 cloves garlic, minced
1 t hot sauce
1 cup sharp cheddar or Parmesan cheese
salt, pepper, cayenne, cumin to taste
1/2 cup home made bread crumbs (see below)- substitute with panko if lazy
Serve with tortilla chips, sliced peppers, carrot sticks, thin sliced toasted baguettes, etc.
In a large bowl, mix the first 7 ingredients together. Add half of the vinegary juices from the jar of artichokes to the mixture. Add a half cup of the cheese into the dip and season to taste. Transfer to a greased pyrex pan and top with remaining cheese.
To make the bread crumbs, toast 5 slices of sourdough bread until golden. Tear into pieces and combine in a food processor or blender until crumbly. Add 1/4 cup melted butter and mix. Crumble on top of dip.
Bake at 350 degrees for 30 minutes or until top is golden and dip is bubbly. Serve warm.
- Add a jalapeno that is seeded and finely chopped for an extra crunch and spicy kick.
- If dip needs a little more of that marinated vinegary taste, add red wine vinegar
- Forgo cream cheese and just use mayonnaise and sour cream