bits and pieces

Sunday, September 26, 2010

Cheesey Artichoke and Spinach Dip

First attempt at cheesey artichoke and spinach dip. NOT BAD.
I originally posted this back in September - I looked up a few general recipes, got the gist of what was involved and then took a look in my kitchen and worked off of those ingredients. Little did I know this would become my little brother's favourite thing in the whole world. I think Ratboy demanded it 3 times in the first week before I got fed up and told him to make it himself (which was obviously a disaster and led to me making it a fourth time. Anyway - now that I'm back in Alberta (for another week anyhow), all I have heard is how I have to make this dip for him. So I decided to revisit the recipe..
I have to confess - this isn't THE BEST artichoke + spinach dip I've ever had in my whole entire life - don't get me wrong it's delicious, but it's not perfect yet.. although it's not PERFECTION it's really easy, and pretty darn good. It makes you consider keeping a few tins of artichokes handy for when you're feeling snacky.

I am going to remake this with MORE cheese and see how it goes.  Stay tuned dozen readers!

1 cup plus a little more chopped artichoke hearts (mine were canned so I just drained + rinsed them)
1 cup of spinach, chopped up (you can use frozen or fresh - just obviously thaw your frozen spinach)
1 cup of mayo (I have also done this with half mayo, half sour cream/greek yogurt.. my current favourite substitute for everything)
1.5 cup of shredded cheese (sharper cheeses like parmesean and asiago work well - I used both)
1 tsp garlic powder
1 tsp ground black pepper.

other things you will need:
a dish to bake your dip in (ramekin, corning ware, pyrex, etc)
a mixin' bowl
potentially a food processor - my magnificent immersion blender comes with a food processor attachment.  all praise kitchen aid. you can also just really seriously chop up your spinach and artichoke.
  1. pre-heat your oven to 350.
  2. In your lovely mixing bowl mix your artichoke, spinach, pepper, garlic powder and cheese. Add your mayo sloowly about 1/3 cup at a time, checking for taste.. different mayos effect the taste of this dip (miracle whip tastes real different than the hellman's version).. You should have about a good cup of mayo/sour cream/greek yogurt in there by the end of it. 
  3. Mix REALLY well. If you're using a food processor blend your dip-mix for a few good pulses until everything is nice and pulverized. If you're opting out of the food processor just really finely chop your artichoke + spinach and mix well with your other ingredients.
  4. Pour into your dish (I used a big ramekin) and top with a little additional cheese + pepper.
  5. Bake for 15-20 minutes. I broiled mine for a minute afterwards just to get the nice golden-y top.
  6. Assemble adequate crackers/bread/carb-things for dipping and scooping. Scoop, dip, and gorge away.

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