January 25, 2016

spinach artichoke dip

Do you love rich, decadent, hot spinach artichoke dip? Me too. That's why I'm sharing this recipe with you all. So, we can indulge and be indulging friends via the interwebs. There are lots of good recipes out there that range from sans artichoke types to cold spinach dips but I prefer a hot and melty, cheesy dip with the tang of artichokes. Because I was a little short of Parmesan this time, I used about 3/4 cup of Beecher's flagship cheese (cause, you know it's heavenly) and it was a great addition! Straight Parmesan is yummy too and I bet a little Gruyere would be good.
2 cups baby spinach, coarsley chopped
1/2 onion, diced finely
3 cloves garlic, minced
2 cups Parmesan cheese
1 (14 ounce) can artichoke hearts, drained and chopped
2/3 cup sour cream
1 cup cream cheese
1/3 cup mayonnaise
2 shakes hot sauce
1/4 teaspoon pepper
1/4 teaspoon kosher salt

Preheat oven to 375. In a medium saucepan, heat a couple tablespoons of olive oil over medium high heat. Saute onions until translucent (about 4 minutes) and then add garlic and spinach. Cook until the spinach is wilted (should only take a couple minutes) and remove from heat. Squeeze out liquid and set aside. Stir in the rest of ingredients and mix well.

Pour into a baking dish and bake for 30 minutes. Serve with pita chips, slices of baguette or bagel pieces.

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