Even though my beloved 49ers lost last week, I’m still planning to watch the Superbowl next week if just for the commercials if nothing else. And you can bet I’ll be snacking on this artichoke and spinach dip the entire time to help numb the pain!
I’ve never been much of a dip person, but when we got a ton of spinach in our CSA box last week, I decided it was time to put it to a less healthy, creamy use. Of course, I turned to food guru Alton Brown for a little help with the process since I’d never made it before. His recipe calls for frozen spinach, but I just used my fresh spinach since it didn’t make sense to buy even more! I also used my favorite Trader Joe’s marinated artichokes instead of frozen ones because, well, I’m a bit obsessed with them. Finally, at the end I sprinkled a bit more parmesan cheese on top and baked the dip for about 30 minutes–perfection!
What will you be munching on next Sunday?
Spinach and Artichoke Dip
Adapted from Alton Brown
1.5 cups fresh spinach, chopped
1.5 cups marinated artichoke hearts, chopped
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1 cup fresh parmesan cheese, grated
1 large shallot, chopped
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/2 teaspoon garlic powder
1 cup water
In a small pot, cover spinach and artichoke hearts with 1 cup of water and bring to a boil. Continue to cook until tender, about 7-8 minutes, then remove from heat and drain.
Meanwhile, heat cream cheese in the microwave in a small bowl. Combine the cream cheese with sour cream, mayonnaise, half of the parmesan cheese, shallot, red pepper flakes, salt, and garlic powder. Mix well.
Just before serving, add remaining cheese to the top and bake, at 400 degrees, for about 30 minutes.
Serve hot, and enjoy!
Time: 40 minutes