I think ‘Dip’ should be it’s own food group. I would happily sit down to a nice meal of freshly fried tortilla chips and spicy guacamole. Or salty Ruffles and sour cream & onion dip. Or hummus and pita bread. Or cheesy black bean dip. 7-layer dip. Tapenade. Any type of salsa. Well you get the picture, I really enjoy a good dip. I would be very content with just that for dinner (along with appropriate vessel of course!). There’s just something about a good dip that is so comforting and reminds me of parties, friends and family. They’re also so versatile, as you can add or change the ingredients to make a new creation, each more delicious than the last. It’s the perfect thing to bring to a gathering or party and I challenge you to find someone who doesn’t like dip!
Spinach dip was my gateway to trying spinach. I was quite picky as a kid and din’t really start trying new vegetables until I became a vegetarian in college (I lasted about 3 years!). There’s this market called Bristol Farms in California that made the best spinach dip. I remember trying it at a friends house and that was it. The moment I started to truly appreciate the genius of dip. I would go there just to buy a tub of it and a fresh baguette. Hello lunch! One of the first things I cooked (that’s generous!) was a Spinach & Artichoke Dip, and this one is quite similar to the one I made years ago. It’s creamy and gooey, with soft chunks of artichoke heart and a slight kick from the red pepper flakes.
Feel free to experiment with different “creamy” ingredients and different kinds of cheese. Sour cream, goats cheese, flavored mayo or even your favorite salad dressing are all other options. Vegan? Use vegan friendly versions and leave the cheese. Want more color? Throw in a chopped red pepper with the onions and garlic. The possibilities are endless my friends.
What are your “secret ingredients” for a fantastic Baked Spinach & Artichoke Dip? Let me know in the comments!
Baked Spinach & Artichoke Dip
Makes 3-4 Cups
1 (10-ounce) package frozen chopped spinach, thawed and drained or 2 pounds fresh spinach, cleaned, chopped and wilted
2 (13 3/4-ounce) cans artichoke hearts, rinsed and chopped
1 medium onion, diced
2 garlic cloves, finely minced
1 tbsp butter
1/2 cup mayonnaise
4 oz cream cheese
1/2 cup freshly grated Parmesan
1 cup grated jack or mozzarella cheese, divided
Pinch red pepper flakes
Salt and pepper to taste
Slices of baguette or your favorite bread, crackers or chips
Preheat the oven to 350ºF. Grease a 9 inch pie plate (or similar).
In a small skillet, cook onions and garlic in butter until tender; set aside. In a large bowl, mix mayonnaise, cream cheese, Parmesan, half of the grated cheese and the seasonings until evenly distributed. Next, add the onion mixture, the spinach and the artichokes to the cheese mixture and thoroughly combine. Transfer to the prepared pie plate and sprinkle the rest of the grated cheese over the top. Bake in the oven for 25-35 minutes until bubbly at the edges and the cheese starts to brown. Serve with whatever you fancy! I chose fresh sourdough and rye bread and it was great to have two types of bread to choose from.
