Favorite Things Fridays

I was watching Paula Deen last week and she made a spinach and artichoke dip that looked amazing. Since this is one of my favorite appetizers I decided to make it for the Fourth. Well as usual Paula did not disappoint! The dip was better than I imagined. Here is the recipe courtesy of Paula Deen and Food Network

Ingredients

• 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

Directions

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.

On the show Paula baked the dip in a deep cast iron skillet. Since I had one I used it instead of a casserole dish. Also I had some left over feta cheese so I added that along with the Parmesan.