Amazing, delicious, scrumptious, irresistible. I wanted all of these things when I went looking for this recipe and I got it, thanks to Alton Brown‘s glorious Food Network recipe. Their recipes are always trustworthy, I like his food, and the reviews were good. I’ve now made this twice in the past week and it’s my new food craving.

Based on one of the reviews, I tried a shortcut that worked just fine, opting for all of the package of frozen spinach rather than having to measure it. I also used a can of artichokes rather than frozen, which I’d never heard of and couldn’t find anyway. The recipe calls for a bit of red pepper flakes and I highly recommend keeping them. They do not make the recipe too hot — but they do make it special.

Try serving this with both crackers and raw vegetables. I tried it with carrot sticks last night just because we had some around, and it was fantastic. My son actually preferred it that way. (My daughter preferred it with crackers.) Yay vegetables! Yay amazing dip that I’m going to gobble up as soon as I can buy more crackers!

1 10-oz. package frozen chopped spinach, thawed
1 can (8.5 oz.) artichokes in water, drained and chopped
6 oz. cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 tsp. red pepper flakes
1/4 tsp. salt
1/4 tsp. garlic powder

Put the thawed spinach in a colander and press out as much water as possible. Place in a pot with the chopped artichokes and 1 cup of water. Boil until the artichokes are tender, about 10 minutes or to your liking.

In a colander, drain the artichoke-spinach mixture well. Place in a large mixing bowl.

Heat the cream cheese for about 30 seconds in the microwave, or until very soft. Add to spinach-artichoke mixture with the rest of the ingredients and mix well. Serve warm.