Saturday, November 12, 2011

Spinach Artichoke Dip

I was trying to think of a good snack to eat during a football game and the Eng brothers' Spinach Artichoke Dip came to mind.  This isn't a healthy dish (you'll see when you read it) but at least it has spinach and artichokes!  Warning though: if you happen to reheat it, it's gonna be oily.  I would just make sure that you have enough people to eat it all on the first pass.  Between 4 of us (including two preggos) we got through 3/4 of it.  

I made it in an 8x8 glass pan so we had to increase the baking time by 5-10 minutes for it to heat properly.  Thanks to Scott for writing down the recipe and making notes on variations.  

Spinach Artichoke Dip

1 14 oz can artichoke hearts
1 8 oz package frozen chopped cooked spinach, defrosted
1 8 oz jar real mayonaise (no Miracle Whip!)
1/2 cup grated parmesan cheese
1 2-cup package shredded jack cheese

1. Preheat oven to 350 degrees.
2. Drain artichokes. Cut off all remaining leaves, to get ONLY the heart meat of the artichokes. Finely chop artichoke hearts. Drain spinach.
3. Mix artichoke hearts, spinach, mayonaise, parmesan, and 1 1/2 cup jack cheese in bowl. Spread mixture in tin pie pan. Cover top with remaining jack cheese.
4. Cover with foil and bake 15-18 minutes. Remove foil and bake an additional 3-5 minutes. Serve hot with unsalted corn tortilla chips.

If you don't want it that cheesy, take out 1/2 cup of jack cheese. Unsalted corn tortilla chips are absolutely the best chips to serve this with. Regular tortilla chips are a far second. Sourdough bread slices are good too. Plain crackers can be used if no suitable substitute can be found. I have tried this with fresh spinach that I steamed. It worked fine, but was more work. I have not tried this with fresh artichokes or low-fat anything. And always try to use real ingredients. That means no processed cheese, or mayonaise substitutes.

1 comment:

  1. I love the idea of this dip! Yum.