I was never a big fan of this very popular dip until Wade Sullivan made a beautiful version of this at a Canada Day party. I've been hooked ever since. Wade's original recipe (along with tons of other great recipes) can be found on my cousin Cassidy's blog www.NoodlesandSpice.com, this version is only slightly different, both versions are keepers.
It's important to drain the artichokes well. I place them on paper towel for a while and then just before chopping, I squeeze them to get out any liquid left between the layers.
I like to use jalapeno cheddar but the spice is very subtle. Any yummy melting cheese will do - cheddar, marble, havarti, monteray jack.
Spinach Artichoke Dip
1/2 block of softened cream cheese
1/2 cup of greek yogurt (or sour cream)
1/2 cup of mayo
3 cloves of garlic minced
1 medium onion minced
1 can of artichokes drained and chopped
1 package of spinach
zest of a lemon
1/4 of grated parmesan
1 cup of shredded jalapeno cheddar
1/2 tsp of Old Bay Seasoning (or seasoning salt of your choice)
2 green onions diced
salt and pepper
In a frying pan, over medium heat, add 2 tbsp of olive oil and heat up. Add the chopped onions and saute for a few minutes then add the garlic, some salt and pepper. Saute for a few more minutes and then add the spinach. Cook until the spinach has wilted. Remove from the heat and drain any liquid. You can chop the spinach into smaller pieces now or you can do this before adding it to the pan.
Mix the yogurt, cream cheese, mayo, parm, zest and Old Bay together. Add the onion, garlic, artichokes, spinach mixture and incorporate well. Spread into a pan that is roughly 8x8 and sprinkle with half of the green onion and the cup of shredded cheddar.
Bake in a 350 degree oven for 20 minutes. Sprinkle with the remaining green onion after removing from the oven. I often turn the oven to broil and leave the dip under the broiler for just a few minutes to give it some colour. Serve with crackers and/or sliced baguette.
Spinach Artichoke Dip
1/2 block of softened cream cheese
1/2 cup of greek yogurt (or sour cream)
1/2 cup of mayo
3 cloves of garlic minced
1 medium onion minced
1 can of artichokes drained and chopped
1 package of spinach
zest of a lemon
1/4 of grated parmesan
1 cup of shredded jalapeno cheddar
1/2 tsp of Old Bay Seasoning (or seasoning salt of your choice)
2 green onions diced
salt and pepper
In a frying pan, over medium heat, add 2 tbsp of olive oil and heat up. Add the chopped onions and saute for a few minutes then add the garlic, some salt and pepper. Saute for a few more minutes and then add the spinach. Cook until the spinach has wilted. Remove from the heat and drain any liquid. You can chop the spinach into smaller pieces now or you can do this before adding it to the pan.
Mix the yogurt, cream cheese, mayo, parm, zest and Old Bay together. Add the onion, garlic, artichokes, spinach mixture and incorporate well. Spread into a pan that is roughly 8x8 and sprinkle with half of the green onion and the cup of shredded cheddar.
Bake in a 350 degree oven for 20 minutes. Sprinkle with the remaining green onion after removing from the oven. I often turn the oven to broil and leave the dip under the broiler for just a few minutes to give it some colour. Serve with crackers and/or sliced baguette.
RSS Feed