Thursday, November 28, 2013

Recipes: Spinach and Artichoke Dip

Continuing on with the Thanksgiving-themed posts, this blogpost is all about my all-time favorite, at-the-top-of-my-death-row-final-dinner-menu, ultimate comfort snack: the spinach and artichoke dip. Is there really anything better than cheesy, creamy, artichoke-y dip slathered on crusty bread? I think not.

What You'll Need (serves 4):
  • 1 package (8 oz) of cream cheese
  • 1 package of frozen chopped spinach OR 10 oz fresh chopped spinach
  • 1 can (14 oz) of artichoke hearts
  • 1/4 cup (2 tbsp) of sour cream 
  • 1/4 cup (2 tbsp) of mayonnaise
  • 2 tsp of garlic, minced
  • 1/4 cup (2 tbsp) of grated Parmesan cheese
  • 1/4 cup (2 tbsp) of grated Romano cheese
  • 1/2 tsp garlic salt 
  • dash of cayenne pepper
What You'll Do:
  1. Preheat the oven to 400ºF. 
  2. In a bowl, warm cream cheese in a microwave for 1 min to soften.
  3. Drain and dry the spinach.
  4. Drain and coarsely chop the artichokes. 
  5. Add spinach, artichokes, sour cream, mayonnaise, minced garlic, both grated cheeses together with the softened cream cheese, add the salt and cayenne pepper, and mix well. 
  6. Place the mixture into an oven-safe baking dish and bake for 20 minutes, or until the top is toasty. 
  7. Serve with warm crusty bread, chips, or vegetable crudités. 

There are many variations of this dip, but I'll just tell you right now that whatever skinny version you find of this recipe will not be the real deal. Yes, a whole lotta cream cheese and mayonnaise goes into this dish, but this dip is just TOO good to not make. Add more spinach if you're feeling guilty, or just consider it your indulgence, and skip the pie- unless it's pumpkin!

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