Spinach & Artichoke Dip

I don’t think I have ever been out to dinner with someone who didn’t like spinach & artichoke dip.

 In fact I think I would seriously question our friendship if you didn’t love a pot of boiling delicious cheese. I’m mostly kidding, but who doesn’t like this?! Spinach & Artichoke dip is one of my favorite appetizers to order in America / bar type of restaurants. What I love making this at home is you can pick your own dippers! Days of thin chips that break into the dip are over! Bring out delicious crusty bread that can with stand the ooey gooey-ness of three different cheeses. I also love dipping most vegetables as well! It’s one of those jack of all trade warm dips. Spinach & Artichoke is especially great for a Thanksgiving appetizer this year!

I used shredded asiago and parmesan cheese for this recipe but I’m sure you can try around with different cheeses! I would stick with white cheeses with strong flavor. I melted my ingredients together in a cast iron skillet which works out great if you want to pop it in the oven to get that crisp, brown top layer. I also used fat-free cream cheese (great right?!) and the cream cheese just took a little longer to melt but still tasted great! 

Enjoy!

Spinach & Artichoke Dip

1 1/2 Cups of shredded asiago cheese
1 Cup of shredded parmesan cheese
1/2 Cup of cream cheese
1/2 Cup of sour cream
1 -12 Ounce can of artichokes, roughly chopped
10 Ounces of frozen chopped spinach thawed
1 Tablespoon of olive oil
1/4 Cup of chopped shallots
1/2 Cup of chopped red onion
3 Garlic cloves, minced
1/2 Teaspoon of freshly ground pepper
1/2 Teaspoon of crushed red pepper

Dippers – Carrots, celery, bell pepper, crusty bread, chips, radishes, and endive slices

In a heavy bottom pan or cast iron skillet heat tablespoon of olive oil on medium-low heat and add in shallots and red onion until translucent, about 5-7 minutes. Add in garlic to onion/shallot mixture. Add in cream cheese, sour cream, asiago and parmesan cheese. Cook cheese mixture on low heat until cheeses have just melted. After mixture is creamy and melted add in chopped artichokes, spinach, black and red peppers and continue to cook on low for an additional five minutes. At this point you can serve like this or for a golden brown top bake in the oven for 10-15 minutes at 425 degrees F.

 

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