Tuesday, July 3, 2012

Spinach Artichoke Dip

When you go out to eat, do you order the Spinach Artichoke Dip appetizer?  This recipe is way better than any Spinach Artichoke Dip I've had out at the restaurants.
Ingredients:
1 Package Frozen Chopped Spinach Defrosted/Rinsed/Drained
1 12oz Can Artichokes Drained
1 16oz Package Shredded Parmesan Cheese
1 16oz Container Sour Cream
1 Cup Mayonnaise
1-2 Tbs Garlic Powder
1 Brick Cream Cheese
Ground Black Pepper to Taste
*Preheat oven to 350 degrees. 
Spinach Artichoke Dip
I start by throwing the spinach and artichokes into my food processor for about 30 seconds.  I throw it in my bowl after that. I use a mixing bowl that I can stick in the oven.  That makes life easier!  With the spinach and artichoke mixture, I put in all of the other ingredients, except the Parmesan.  I put in half of the bag of Parmesan.  I mix all of these ingredients together.  Then, I put in in the oven and bake for around 30 minutes.  I take it out at that point and put the rest of the Parmesan cheese on top.  I stick it back in the oven for ten to fifteen more minutes.  When the cheese is turning a pretty golden color and the edges are starting to crisp up, I take it out.  I let the dish rest for ten to fifteen minutes.
I serve this with tortilla chips, french bread, and/or petite toasts.  It tastes awesome!  It turns out creamier than some of the recipes I've used, or the appetizers I've tried at the restaurants.  This makes a lot of dip!  Be prepared to share it with people!  I've tried to make it with light cream cheese and low fat sour cream.  It came out a little bit on the watery side, but it wasn't awful. I've seen recipes that just use mayo and another ingredient like cream cheese, but I think you need all three ingredients, the mayo, cream cheese, and sour cream to get the full creaminess!
What's your recipe for Spinach Artichoke Dip?

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