Strong flavors — garlic, lemon, Worcestershire and hot sauce — cut through the often bland cheesy/creaminess of this dish. This is a spread to be reckoned with! Surround it with an assortment of cured meats, sliced vegetables, crackers or toasted baguette slices.
1 package (10-ounce) frozen chopped spinach, cooked and well drained
1 package (8-ounce) cream cheese, softened
3 cloves garlic, finely minced
1 teaspoon lemon juice
2 tablespoons yellow onions, finely minced
1 teaspoon hot sauce or to taste
½ teaspoon salt or to taste
¼ teaspoon black pepper or to taste
1½ teaspoons Worcestershire sauce
¼ up sour cream
½ cup Parmesan cheese, shredded
½ cup four-cheese blend, shredded (save extra to sprinkle on top!)
1 jar (6-ounce) marinated artichoke hearts, drained and roughly chopped, reserving 1 tablespoon of marinade
Preheat oven to 375 degrees.
Add frozen spinach to a pan with one cup of water. Bring to a slow boil and cook spinach until thawed. Continue cooking for 2 minutes. Drain and let cool. Squeeze out excess water.
Combine cream cheese, garlic, lemon juice, onions, hot sauce, salt, pepper, Worcestershire sauce and sour cream. Mix in the cheeses. Fold in the artichoke hearts and spinach, breaking up spinach in small bits. Blend thoroughly.
Pour into an oven-proof dish, sprinkle with extra shredded cheese, and bake for approximately 25 minutes or until brown and bubbling around the edges.
Freezes well for up to three months. May be divided into smaller dishes and frozen before baking. In this case, remove from freezer and let come to room temperature before baking.