Sunday, January 16, 2011

Recipe: Spinach Artichoke Dip

Here is the recipe from our Indoor Tailgate Party.  Allie loved it!
Spinach Artichoke Dip was highly popular in the '90s in restaurants like Applebees.  It was usually served with tortilla chips, but I always preferred it as a spread to put on sliced bread.  Later versions of this dip use mozzarella or a mild cheddar.  But, I think they make the flavor bland and are kind of rubbery.
Here is a recipe that uses a block of frozen chopped spinach, a, 8 oz brick of cream cheese and a 14 oz can of artichoke hearts.  It makes measuring quite easy.
The recipe can be made more zesty with additional red pepper flakes, more Parmesan cheese and more garlic.

1 package chopped frozen spinach, thawed
1 14 oz can artichoke hearts, drained
8 oz cream cheese
4 T Parmesan cheese, grated
1/4 cup sour cream
1/4 cup mayonaise
1/4 tsp red pepper flakes
salt and pepper
2 cloves garlic, chopped
1/2  tsp Worcestershire sauce

Thaw and drain the spinach.  Microwave for 5 minutes in a safe dish.
While the spinach is cooking, roughly chop the artichokes.
Combine the spinach and artichokes and microwave for 3 minutes.
Remove from oven and add remaining ingredients.  The warmth from the cooked vegetables will heat and melt the cream cheese.
Mix gently and place in a greased shallow dish.
Bake at 350 for up to 20 minutes until mixture is bubbly.

Serve with sliced bread, tortilla chips or crackers.

This mixture is very rich - I would guess that it serves 12 - 15.

1 comment:

SOFIA said...

Nice recipe, I can't wait to try it...