Thursday, February 16, 2012

spinach artichoke dip


Mmm, this dip is so yummy! I've tried a variety of spinach artichoke dips, but I really like this one. I've made this four times in the past month. Luckily my friends and co-workers ate a majority of it. :)


I leave the artichokes in big pieces because, well, I like artichokes very much. If you like smaller, just cut them how you like. This is not a low-fat dip by any means, but boy is it tasty! I adapted a few recipes to come up with mine, here is what I did:

spinach artichoke dip
13 to 15 ounces of canned or jarred artichokes {I prefer hearts}
9 ounce package frozen chopped spinach
1 cup mayonnaise
1/2 cup cream cheese {I used whipped}
1 1/2 cup shredded mozzarella cheese
3/4 cup grated parmesan cheese
1/2 cup shredded parmesan cheese
1 teaspoon garlic powder
1 teaspoon red pepper
1 teaspoon black pepper

Pre-heat your oven to 375*. Drain your artichokes, reserving a bit of the liquid in case your dip is too thick. Slice, chop or dice them however you like and set them aside. Put the frozen spinach into a microwave-safe bowl and heat for 20 to 30 seconds at a time until thawed. Place the spinach into a cheesecloth {paper towel works fine, too!} and squeeze to get out as much water as you can. Add it to a large mixing bowl with add the mayo, cream cheese, 1 cup of the mozzarella, 1/2 cup of the grated parmesan, the shredded parmesan, garlic powder, red pepper and black pepper. Mix to combine well. Add the artichokes and stir in. Put the mixture into a baking dish and top with the remaining 1/4 cup of parmesan and 1/2 cup of mozzarella cheeses. Bake for around 30 minutes, or until the top is browned and the edges are bubbling. I serve it with wheat thins and tortilla chips.

If you try this recipe, let me know how you liked it! Enjoy!

xoxo, christa

1 comment:

  1. Would you believe I don't like artichoke dip? It always looks so good but I can't do it!

    ReplyDelete

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