Sunday, January 16, 2011
Recipe: Spinach Artichoke Dip
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.