But there was a problem - I normally eat this with tortilla chips, but all of that extra salt and questionable oils nagged at my health-foodie conscience. Then one night as the kids were begging for baked potatoes for supper, and I was reaching into the fridge for the sour cream, I saw the jar of dip standing next to it, and the lightbulb went on. This was the happy result (I use boiled potatoes now instead of baked, simply because they can be ready faster):
(If you're interested, my potatoes are the All Blue variety - I bought my seed potatoes at Jung's in Steven's Point this spring.)
But enough about my purple potatoes, here's the recipe:
Spinach Artichoke Dip
1 10-oz package frozen spinach
1 7.5-oz jar marinated artichokes, drained and chopped
1/4 cup butter
1 clove garlic (or more)
8 oz cream cheese
8 oz sour cream
1/2 cup Parmesan cheese
1/2 cup mozzarella cheese
Salt and pepper to taste
Melt butter and sautee onion and garlic. Add spinach and cook until heated through. Stir in other ingredients and heat to bubbling.
This can be made ahead, or simply spooned over your prepared potatoes. Bake at 400 degrees for about 20 minutes.