Friday, November 11, 2011

Artichoke Spinach Dip - yum!

Okay, so there are tons of variations on artichoke spinach dip.  Personally, I like the ones that are in bread bowls since you can then eat the bread when the dip is gone.  I didn't have a bread roll available when I was craving the dip though, so I just made it in a baking dish.  I will have to try that next time though as I already have a few things I'd like to tweak.  That's not to say it wasn't good - hubby really enjoyed it right out of the oven.  I liked it better when it had cooled to room temperature, and it was also good the next day right out of the fridge.

So use this as a starter, and add more or less of what you like and don't as much. Simple :-)

What you need:
1/2 - 1 bag of frozen spinach (depending on how much spinach you like)
1 jar of artichoke hearts (I used a 285g jar)
1 container of sour cream
1-2 cloves garlic
cream cheese
2- 3 cups  grated cheese (parmesan + whatever else you'd like)

Turn the oven on to 180 C

In a bowl, combine the spinach (thawed and water squeezed out).  Drain the artichoke hearts (I like to rinse them as well but you don't have to) and then chop them up.  Add them to the spinach and mix.

Stir in the sour cream, 1/2 of your cream cheese container and about 1/3 of a cup of mayonnaise. Mix well.

Add the grated cheese and 1-2 cloves of minced garlic.

If the consistency is OK,sprinkle some cheese on top and put it in the oven, otherwise add the rest of your cream cheese, mix again and then place in the oven and bake for 30 minutes.

Serve with bread (if making a bread bowl, save the bread and bake it for a few minutes) or baked tortilla strips.  Enjoy right out of the oven or prepare ahead of time and warm up in the microwave.

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