Friday, December 31, 2010

Hot Spinach Artichoke Dip

Cheap Eat Challenge Count Down: 1 Day

That's right, tonight was our last night to eat without calculating how much it will all cost. We had spinach artichoke dip on homemade sour dough bread with polska kielbasa. And then Kip went to work. Which is how New Year's Eve often goes in this house.

I realize I'm a little late if you were looking for the perfect dip for your party tonight. Sorry. This is a good one too. Really good. Kip hates artichokes, but Kip loves this dip. However, I couldn't get it up sooner because I've been spending all my spare time the last couple of days doing some (hopefully) careful shopping in preparation for the beginning of the cheap eat challenge. I'm kind of nervous. Kip is kind of nervous. I'm predicting a lot of eggs and potatoes. But tonight. Tonight we dined on meat and cheese and then after Kip had gone, I made chocolate ginger cookies. I'll save that recipe for sometime in January when folks are missing the sweet indulgences of December.

Hot Spinach Artichoke Dip
Serves 6-10

Note on spinach: I personally feel that this recipe is better with de-thawed frozen spinach (hurray for the cheaper option). It's already mushy that way and you get a bunch of spinach in that frozen pack. If you're using fresh, as we did tonight because I forgot to buy frozen, chop it up small, or cook it just until it wilts before throwing it into the dip. Otherwise, it comes out just a little teeny bit more toothsome that I like it in this dip.

Note on cheese: Feel free to mix it up. We've done all Parmesan, a blend of Parmesan, mozzarella, and Romano, a blend of Parmesan and Romano, and sometimes just mozzarella (though all mozzarella isn't my favorite one--still good, but missing the kick of those harder cheese)

8 oz cream cheese
1/4 C mayo
1/2 C mozzarella cheese
1/2 C Parmesan cheese
1 can artichoke hearts, drained and chopped a bit
1 pkg frozen spinach, dethawed with the water squeezed out (or 4 C baby spinach, chopped small or cooked till wilted)
1 clove garlic (or 1/2 tsp garlic powder in a pinch)
salt and pepper to taste (feel free to taste before cooking--it's still good, not quite transcendent yet, but still good)

Beat cream cheese and mayo. Mix in garlic, salt, and pepper. Mix in cheeses. Mix in artichoke hearts and spinach.

Mix it together well.

Bake at 350 for 20-30 minutes until the edges are brown and bubbly. (Didn't get a good edge picture. We were starving and Kip had to get to work soon.)

Serve with crusty bread, crackers, or raw veggies.


1 comment:

  1. Thank you for posting this recipe on Everyday Sisters Sharing Sundays - Appetizers!! This weeks theme is CHICKEN. Please come back and post some of your favorite chicken recipes to share with our followers. We hope to see you there!




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