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Wednesday, December 1, 2010

Spinach & Artichoke Dip


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Rounding out the list of appetizers we had on Turkey Day is this recipe for Spinach & Artichoke Dip.  I've definitely had my fair share of the dip and have tried my hand at a variety of recipes including those that are super easy and require very few ingredients to others that are much more complex, ingredient-heavy and time consuming.  This particular recipe falls right in the middle.  It's actually fairly easy to throw together and in fact, the lengthy part is the baking process. 

This recipe is yet another from the infamous Grand Temptations cookbook....don't you ever get tired of me talking about it?!  I've had that book for years and still haven't made every single recipe in it, so I knew it was time to indulge in this particular one, especially since I've been eyeing it for quite some time.  I'm not really sure why I never made it before, but I can definitely say that this, by far, is the best recipe I've made for Spinach & Artichoke Dip!

It's super creamy, a little rich (but not too heavy) and has the right amount and balance of spinach, artichokes, cheese and garlic.  Served with tortilla chips, crackers, bread or even veggies, this particular recipe is definitely sure to please at any gathering!

Spinach & Artichoke Dip

Ingredients
2 Tbsp. Olive Oil
12 oz. Fresh Baby Spinach
1 - 15oz. jar Artichokes, drained and chopped
1/2 Med. Onion, diced
1 1/3 cups Parmesan Cheese, grated
5 Garlic Cloves, minced
3/4 cup Fresh Basil, chopped
12 oz. Cream Cheese, softened
Salt to taste
Pepper to taste
Parmesan Cheese, shredded

Directions
Preheat the oven to 400 degrees.

In a large skillet, heat the olive oil over med-high heat.  Add the spinach to the pan in batches until it wilts down.  Remove from the heat and chop it up once it's cool to the touch.

In a medium bowl, mix together the spinach, artichokes, onion, grated Parmesan cheese, garlic, basil, cream cheese, salt and pepper.  Spoon the mixture into a baking dish and sprinkle with shredded Parmesan cheese.

Microwave on high for 45 seconds and then bake for 20-25 minutes or until golden brown.  Serve with crackers, chips, bread or vegetables.

Yield: 10 Servings
Source: Adapted from Grand Temptations


1 comments:

"pup" on December 1, 2010 at 2:29 PM said...

I love spinach and artichoke dip! I have never (but have always wanted to) made it.. This looks delicious!! Hope you have a good Thanksgiving!

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