RECIPE #249, DAY #352
ORIGINAL RECIPE: “Luscious Spinach Artichoke Dip” from Youri on Allrecipes.com, although it is a standard*
TIMING: 45 minutes, at most
TOOLS: Just a small baking dish/casserole
COOK TYPE: Oven
HEALTH: Sure, there are hardly any carbs in the thing, but there is a lot of fat. Sharing it at a party, with some whole grain chips, is probably best for everyone.
EXPERIENCE: I can’t say that anything pleases me more than to arrive at a party and walk up to the buffet to see a bubbly pan of hot artichoke dip. (Well, maybe shrimp cocktail.) Likewise, ordering the same thing off the appetizer menu at a restaurant. And I’m sure chefs across the country–from home to fine dining–would say they love it, too. Why? It strikes one as both homey and refined at the same time, and–with a few, nice ingredients–it is exceedingly quick and easy to whip up.
NOTES: While I always want to pair this with some fancy, homemade crostini or a crudite like zucchini or tomato, it really seems to pair best with tortilla chips, either corn or flour.
Optional would be a couple squirts of hot sauce. Or to leave out the spinach, altogether. Or to replace the Parmesan with blue cheese. For reals.
- Preheat oven to 375F.
- In a small baking dish, combine diced 1 can artichoke hearts, defrosted and squeeze-dried 5 ounces chopped, frozen spinach, 1/2 cup sour cream, 1/4 cup mayo, 1/4 cup softened cream cheese, 1/4 cup grated Romano or Parmesan cheese, 1 clove minced garlic, 1 teaspoon lemon zest, and a grind of white pepper. Spread the dip flat and wipe excess off the sides of the pan.
- Bake for 30 minutes, until top is turning golden brown and sides are bubbling.
Serve hot with tortilla chips as a warm appetizer. Bringing it still-bubbling to the table is ideal.
*Recipe has been changed from the original.