Spinach Artichoke Dip

Comfort food during the fall is about as natural as warm cozy socks in front of a fire. This is my personal recipe I make for friends when they come over to watch some football. Try it with a nice Chablis or Chardonnay without oak.

2 Cups Cooked Artichoke Hearts, Drained, Chopped Finely
1 lbs Fresh Spinach, cleaned
1 oz Garlic
2 oz Olive Oil
3 oz Water
Salt and Pepper To Taste

In large sauté pan, heat up 2 ounces olive oil on medium heat. Add garlic and cook slightly. Add spinach, salt, pepper and 3 ounces of water. Cook spinach until wilted then cool. Squeeze water out of spinach and chop finely.

2 1/2 Cups Parmesan Cheese, Grated
2 Cups Cream Cheese
1 Cups Mayonnaise
1 Cups Sour Cream
2 tbsp Garlic Powder
2 tbsp Onion Powder
2 tbsp Cayenne Pepper
Dash of Tabasco and Worcestershire sauce for enhancing flavor

Combined all ingredients into mixer and mix at slow speed. Adjust seasonings to your preference. Some people might like more garlic, some a bit more spice. Wrap and store in refrigerator, holds about 1 week. To heat, put into microwave proof pan for 6 minutes, 50% power and stir every 2 minutes. When hot, cover with parmesan cheese and broil until top is brown.

Serve with flatbreads or tortilla chips. Makes enough for 8 people.