This recipe comes together in a snap with the help of an envelope of ranch salad dressing mix. No other seasonings or spices are needed. You can substitute a packet of Italian dressing mix for the ranch if you already have it in the pantry.
You can simply serve the spread in a pretty serving piece, but I like to mold it in a bowl that’s lined with plastic wrap. To serve, just invert the spread onto a platter and remove the plastic. Serve with buttery crackers or pita chips.
The spread is best made a day or two ahead, which is a great way to reduce time in the kitchen on game day.
The spread also can be prepared, spread in a baking dish and baked until hot and bubbly, about 25 minutes at 350 degrees. When serving the recipe as a hot dip, I like to serve it with Fritos or tortilla chips for dipping.
SPINACH, ARTICHOKE AND FETA SPREAD
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
4 ounces crumbled feta cheese
1 8-ounce block reduced-fat cream cheese
½ cup reduced-fat mayonnaise or sour cream
1 14-ounce can quartered artichoke hearts, chopped
1 1-ounce envelope dry, ranch salad dressing mix
Crackers, for serving
Stir the spinach, feta and cream cheese, sour cream, artichokes and dressing mix in a large bowl until well blended.
Form into a ball or log and then wrap in plastic wrap. Refrigerate for several hours or overnight.
Serve with crackers.
