Saturday, February 11, 2012

Spinach Artichoke Dip

MMMM.... spinach. Artichokes. Cheese.... YUM. This is easy/quick to make and it's serves I'd say 8-9 people as an appetizer. I make it, bake half of it and freeze the other half for another time. Awesome served with a crusty baguette, chips, veggies or crackers.
The girls loved/love it! I'm so glad because sometimes it's hit or miss, they love creamed spinach and spinach soup. But sometimes if things are made different then they decide they don't like it. Diva asked me to make it again soon.
I didn't want to bother with thawing the spinach and squeezing the water out, so I adapted several recipes to adjusted liquid to make my life easier.


Spinach Artichoke Dip
350 degrees, bake 20-40 minutes

4 tablespoons of butter
3-4 cloves of garlic, peeled and minced or grated with a micro plane
1/2- 1 teaspoon red pepper flakes
4 tablespoons flour
1 cup milk
4 ounces cream cheese
16 ounces chopped frozen spinach (don't thaw)
8-10 ounces frozen artichoke hearts, chopped- these are easier to chop when still partially frozen
1/2 cup shredded mozzarella
1/2 cup Parmesan cheese, shredded- I used Kraft because I just got some for free
1/2 cup sour cream
Cayenne- optional, you can use a squirt of Srirracha or dash of hot sauce too
Pinch of nutmeg or a quick grate of fresh nutmeg
Salt
Black pepper

Optional- more shredded mozzarella and Parmesan to top the dip.


In a large pot or Dutch oven heat the butter until foaming. Add the red pepper flakes, garlic and onion.
Sprinkle the flour into the pot. Stir and cook until the flour is a light brown. 
Whisk in the milk. 
Turn down the heat and stir in the cream cheese. Turn off the heat. The mixture will be thick. Don't worry! The water from the spinach will thin it out. 
Add the spinach and artichoke hearts. Stir until combined.
Sprinkle in shredded cheeses and sour cream. Season with black pepper, stir until combined. If it is very dry add 1/4 cup of milk, keep in mind though that it isn't supposed to be runny at all. More of a mashed potato consistency.

Spoon into a baking dish. Bake for 20-40 minutes until golden brown and bubbly. The last 10 minutes of baking sprinkle with more mozzarella and Parmesan if desired. (I didn't do this.)
Serve with crackers, a baguette, vegetables or chips.

Spinach Artichoke Dip
350 degrees, bake 20-40 minutes

4 tablespoons of butter
3-4 cloves of garlic, peeled and minced or grated with a micro plane
1/2- 1 teaspoon red pepper flakes
4 tablespoons flour
1 cup milk
4 ounces cream cheese
16 ounces chopped frozen spinach (don't thaw)
8-10 ounces frozen artichoke hearts, chopped- these are easier to chop when still partially frozen
1/2 cup shredded mozzarella
1/2 cup Parmesan cheese, shredded- I used Kraft because I just got some for free
1/2 cup sour cream
Cayenne- optional, you can use a squirt of Srirracha or dash of hot sauce too
Pinch of nutmeg or a quick grate of fresh nutmeg
Salt
Black pepper

Optional- more shredded mozzarella and Parmesan to top the dip.


In a large pot or Dutch oven heat the butter until foaming. Add the red pepper flakes, garlic and onion. Sprinkle the flour into the pot. Stir and cook until the flour is a light brown. Whisk in the milk. Turn down the heat and stir in the cream cheese. Turn off the heat. The mixture will be thick. Don't worry! The water from the spinach will thin it out.
Add the spinach and artichoke hearts. Stir until combined. Sprinkle in shredded cheeses and sour cream. Season with black pepper, stir until combined. If it is very dry add 1/4 cup of milk, keep in mind though that it isn't supposed to be runny. More of a mashed potato consistency.
Spoon into a baking dish. Bake for 20-40 minutes until golden brown and bubbly. The last 10 minutes of baking sprinkle with more mozzarella and Parmesan if desired.
Serve with crackers, a baguette, vegetables or chips.

When baking the frozen one, you don't have to thaw it first. Bake it covered with foil, until bubbly and hot. Remove foil and bake until browned on top.
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