Spinach and Artichoke Dip
Happy New Year all! Here is another gem that my Aunt Krista found and shared with me! Very cheesy and makes a lot so if you're not trying to feed 10 people I suggest cutting all of the measurements in half.
I found it easier to prep this with second person (hi mom!) since there is a lot of squeezing, straining, grating, and chopping involved with creating this dish. Well worth it though; 6 out of 6 people that I have fed this too really liked it!
Kitchen Items I used:
Cheese Grater
Colander
Metal tin (or something to catch spinach liquid in)
Knife and cutting board
Bowls for storage of spinach and artichokes
Large pot
Wooden Spoon
Baking dish
Garlic Mincer
Ingredients:
6 TBS Butter (cut in half into 3 TBS each -used once in beginning and once in middle
4 Cloves garlic minced
1 Bag spinach, Chopped
Salt and Pepper to Taste
1 Can artichoke hearts drained, rinsed and chopped
3 TBS flour
1 1/2 cup milk
1 8oz package cream cheese
1/2 cup crumbled feta
1/2 cup parmesan
3/4 cup grated pepper jack (save some for top of recipe)
1/4 tsp cayenne pepper
Pita wedges, tortilla chips, any item you want to dip this in
Preheat oven to 375
Directions
Step 1 - the most tedious step in my opinion
Melt 3TBS of butter in pot over medium heat. Add minced garlic and cook a few minutes. Add spinach and cook until wilted. As spinach cooks, put colander inside of tin pan in the sink. Once wilted remove from pan and place in the colander. Squeeze out liquid from spinach and collect drippings in tin pan. Add liquid back into pan.
PRO TIP: BE CAREFUL THOUGH BECAUSE SPINACH IS HOT. I used a flat spoon to try to squish out any liquid until it was cool enough to pick up and actually squeeze. Set spinach aside for later. Don't be stupid like me and pick up the hot spinach expecting to squeeze it quickly. Ouch.
Step 2
Cook liquid and artichoke in same pan as step 1. Once artichokes are cooked and most of the liquid is boiled off remove from pan and set aside.
Step 3
Melt 3 more TBS of butter in same pan and add slowly whisk in 3 TBS of flour until it makes a paste. Cook for a minute or two and then pour in milk. Cook and stir until slightly thickened. Add all cheeses, cayenne, spinach, and artichokes to milk mixture. Stir to combine. Add salt and pepper if desired.
Step 4
Put mixture into baking dish and top with left over pepper jack cheese. Bake for 15 minutes and serve with your favorite chip or dippable snack!
Step 5
Serve to your hungry guests and enjoy their satisfactory grumbles.
Side note! I just got a cast iron skillet for Christmas thanks to a gift card from one of my students and would be curious to see how it would come out to cook and bake this dip within it. I will let you know how it goes next time!
Here is the original blog post where I got the recipe from. Actual recipe at the bottom of the page.
Happy Cooking!
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