Spinach and Artichoke Dip

Monday, July 6, 2009

I find most spinach-artichoke dips go heavy on the cheese and cream sauce, and skimp on the actual spinach and artichokes! This recipe does just opposite, and is one of the ways I can get my kids to eat spinach with no complaint. You can serve it hot with a side of blue corn chips, pita chips, or even vegetables. And the best part is you can prepare it way in advance for a party, and just bake it off before your guests arrive!

Spinach and Artichoke Dip
8-10 ounces frozen spinach, thawed and well drained*
3/4 cup white onion, finely chopped
2 large cloves garlic, minced
1 tbsp butter
1 12 ounce jar marinated artichoke hearts, roughly chopped
1/2 cup cream cheese at room temperature
1/2 cup sour cream
3/4 cup grated Parmesan cheese + 1/4 cup set aside
1/4 tspn cayenne
1/4 tspn salt
1/4 tspn black pepper
3/4 cup shredded fontina cheese + 1/4 cup set aside

Preheat oven to 400 degrees.

Place very well drained spinach in a large mixing bowl, and set aside.

Melt butter in a saute pan over medium heat. Add onions and cook until softened, about 5 -7 minutes. Add garlic and cook another 30 seconds until garlic is fragrant. Add to spinach. Add artichokes, cream cheese, sour cream, 3/4 of the Parmesan cheese, cayenne pepper, salt, black pepper, and 3/4 cup fontina cheese and mix very well until combined. Taste for seasoning and adjust as necessary (saltiness will depend on how seasoned your artichokes are from the marinade).

Place mixture in a casserole dish that's been buttered or sprayed with nonstick, and top with remaining 1/4 cups of Parmesan and fontina cheeses. Bake in oven 15-20 minutes or util bubbling and golden brown.

Serve hot with blue corn chips, pita chips or vegetables.

1 comment:

Christa Jeanne said...

This was such a hit at our Christmas party!!! I made a double batch, not knowing how much it would yield, and I've quite enjoyed having the second, leftover one all to myself. (Okay, and to my roommates. I do share when I have to. :)