Spinach Artichoke Dip with Spicy Cayenne

For this recipe, the Spinach and Artichoke hearts are not picked straight from the garden (although if you have these resources available, please make the substitution) but freshly frozen and canned. I don’t know a single cook who’d like to quarter his or her own artichoke hearts, and, let’s face it: fresh, frozen spinach is probably the smartest way to cook whenyou’re in a hurry.


What separates this recipe from other spinach artichoke dips is my addition of spicy cayenne. As always, I suggest you checkout the bulk spices at Red Stick Spice Company in Baton Rouge for quality cayenne with a real kick.

Here’s a look at one of my favorite spring recipes.

To read more about this dip, see here—Spinach Artichoke Dip with Spicy Cayenne


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