Friday, February 10, 2012
Hot Spinach and Artichoke Dip
We have had this at every family party for years. There is never any leftover. Everyone loves this spinach dip so much that if I do not make it for a party people ask me "Where is the spinach dip, I don't see it". So here is my top secret recipe. What makes is so delicious is using fresh spinach. Using frozen spinach will not give the same results.
1 bag fresh baby spinach
4 cloves garlic
1 tbsp olive oil
2 15oz cans artichoke hearts
4oz cream cheese
1 cup sour cream
1 cup parmesean cheese shredded
1 cup pepper jack cheese shredded
(plus some for topping)
In a skillet over medium heat cook the olive oil and minced garlic for 1 minute. Add all of the fresh spinach and cook until wilted and soft. Remove spinach from the pan and press with paper towels to remove excess moisture. Chop the cooked spinach. Drain, rinse, and chop the artichokes. In the same skillet add cream cheese, sour cream, parmesean cheese, and pepper jack cheese. Cook and stir until it starts to melt then add the chopped spinach and artichokes. Stir and cook until melty and delicious.
Serve hot with chips, carrots, and celery. You can top with additional pepper jack.
If you need to make this ahead for a party you can bake this dip as well. In a food processor combine cream cheese, sour cream, parmesean, and pepper jack. Prepare spinach and artichokes the same as directions above. Add cooked spinach and chopped artichokes to the food processor and pulse just a few times to incorporate. Spoon all of the spinach dip into an oven safe corning ware dish and top with additional pepper jack cheese. You can keep this in the fridge for a day or two, then when you are ready bake this dip at 375 for 30 minutes and serve.