ever since i had this dip with chips from CPK (california pizza kitchen) i have tried to make. these recipes are my fav among many. great to have when watchin football on sat and sundays.

#1

1 (10-ounce) package frozen chopped spinach
2 (13 3/4-ounce) cans artichoke hearts
1/2 cup mayonnaise
1/2 cup sour cream
1 cup freshly grated Parmesan
1 cup grated pepper jack cheese

Preheat the oven to 350 degrees F. Grease a casserole dish
with nonstick spray.

Heat the spinach in a microwave oven on high for 5 minutes and
squeeze dry. Drain the artichoke hearts and coarsely chop in a
food processor.

Combine all the ingredients except the jack cheese in a large bowl.
Stir well. Scrape into the prepared casserole dish and sprinkle the
jack cheese on top. Bake for 30 minutes. Transfer to a chafing dish
and keep warm over a low flame. Serve with bagel chips.



#2

1 (8 ounces) block cream cheese, softened
1 cup mayonnaise
1 (14 ounces) can artichoke hearts, drained and chopped
2 green onions, sliced thin
1/2 cup grated Parmesan
1 cup shredded mozzarella
Dash hot sauce
Dash Worcestershire sauce
Salt and pepper

Preheat oven to 350 degrees F.

In a large mixing bowl, beat the cream cheese with a hand
held electric mixer until smooth. Then beat in the mayonnaise
until smooth. Add remaining ingredients and stir together until
combined. Transfer the dip to a pie plate or shallow gratin
dish. Bake in a preheated oven for 30 to 40 minutes until the
top is golden brown and the dip is bubbling.



#3

8 cups fresh spinach
1 clove garlic, minced
1 lemon, zest finely grated
2 (14-ounce) cans artichoke hearts, drained and coarsely chopped
6 ounces (about 1 1/2 cups) Parmesan, freshly grated, divided
3/4 cup sour cream
3/4 cup mayonnaise
1 tablespoon bottled cayenne pepper sauce
Kosher salt and freshly ground black pepper

Preheat oven to 375 degrees F. Spray 1 1/2-quart casserole
dish with cooking spray; set aside

Blanch spinach. Squeeze excess water.

In a medium bowl, mix together spinach, garlic and lemon
zest. Add artichoke hearts, 1-cup Parmesan, sour cream,
mayonnaise and cayenne pepper sauce. Mix. Place into
prepared casserole dish. Bake for 30 minutes. The last 5
minutes add the remaining 1/2 cup of Parmesan to the top.
Serve hot or cold along with pita chips.



#4

1 tablespoon vegetable oil
1 shallot, minced
3 garlic cloves, minced
1 (10-ounce) package frozen chopped spinach, thawed
1 (6-ounce) jar marinated artichoke hearts, roughly chopped
10 bacon strips, fried until crisp and crumbled
1 teaspoon lemon zest
2 cups sour cream
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Heat the vegetable oil in a small skillet over medium low
heat. Add the garlic and shallot and cook, stirring frequently,
until the shallot softens and the garlic begins to brown,
about 7 minutes. Remove from heat and set aside.

Put the spinach in a colander and squeeze out all of the
excess water. Transfer to a large mixing bowl and add
the artichoke hearts, crumbled bacon, cooked garlic and
shallot, lemon zest, sour cream, salt and pepper. Mix
well with a rubber spatula, and transfer to a decorative
bowl. Allow to sit for 30 minutes before serving so the
flavors can blend.