Hot, Creamy, Artichoke Dip

RECIPE #249, DAY #352

FIVE STARS

ORIGINAL RECIPE: “Luscious Spinach Artichoke Dip” from Youri on Allrecipes.com, although it is a standard*

TIMING: 45 minutes, at most

DIFFICULTY: Easy

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.2016-06-07 10.14.22

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.

***

  1. Preheat oven to 375F.
  2. 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.
  3. 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.

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