Cheesy Artichoke Dip for Electric Skillet

  • 1 14oz (400gm) can artichoke hearts, drained and chopped
  • 1 10oz (300gm) bag frozen chopped spinach, thawed and drained
  • 1 8oz package soft cream cheese
  • 1 green onion, finely chopped
  • Pita triangles or crackers
  • 1 finely chopped clove of garlic
  • 1/4 cup plain yogurt
  • 1/4 cup sour cream
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1/3 cup sliced almonds
  • 2 tablespoons fresh lemon juice
  • 1/2 tablespoon Dijon-style mustard
  • 1 tablespoons hot pepper sauce to taste
  • 1 teaspoon Worcestershire sauce

Cooking Procedure:

  1. Beat together cream cheese, sour cream, lemon juice, yogurt, garlic, mustard and Worcestershire sauce in a bowl.
  2. Stir in onion, artichokes, spinach, cheeses, and hot pepper sauce.
  3. Heat electric skillet to 300°F (150°C).
  4. Brown almonds until golden then remove.
  5. Pour the mixture into the skillet, heat at 160°F (70°C) until the cheese is melted stirring occasionally for about 8 to 10 minutes.
  6. Sprinkle almonds over top.
  7. Serve with toasted pita triangles or crackers.

Makes four bowls.

MJ