Saturday, January 7, 2012

Hot Spinach & Artichoke Dip


Holy Moly it's been a busy day! Anyone out there still awake? I'm looking forward to a nice, peaceful Sunday. Tomorrow night our good friends, the Hintons, who recently had a baby are coming to dinner and I'll be sharing with them a few of the dishes I'm sharing with you on this menu. I can't wait to see their little boy again!

This next recipe is one that I made for the first time about three years ago. It was one of three appetizers we served that night, and I can vividly remember the crowd of friends standing over this dish gobbling it up with enthusiasm. I love that it can be prepared the night before and popped in the oven a half hour before guests arrive. Who doesn't love a stress-saver like that on the day of a party? My husband likes it served with tortilla chips. I prefer baguette slices, warmed or prepared bruschetta-style. As an alternate, I go with pita chips. I opted for pita chips for this menu because I'm serving bread at the table, but it's really okay to serve one kind of bread with the appetizer and another kind of bread with dinner. But if you do go the pita route, try for a soft pita chip so your guests can hear each other over the crunching. :)

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Hot Spinach & Artichoke Dip adapted from "The Comfort Table" by Katie Lee Joel 
Cook Time: 30 minutes
Serves 6


Ingredients
1 8-oz package cream cheese, room temp.
1 9-oz package frozen artichoke hearts (drained jarred or canned, cooked fresh, or frozen, but not marinated)
9 ounces raw spinach, steamed, and then squeezed to get out the excess water
1/2 cup mayonnaise
1/2 cup Parmesan cheese, freshly grated
2 garlic cloves
6 large fresh basil leaves
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup shredded mozzarella cheese

Directions
Preheat the oven to 375 degrees. Grease a 2-quart baking dish.
In a food processor, combine the cream cheese, artichoke hearts, spinach, mayo, Parmesan, garlic, basil, salt, and pepper. Spoon into the baking dish. Top with the mozzarella. Bake until bubbling and the top is golden brown, 25-30 minutes.
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Serve this as a prelude to the rest of Menu #2!

Artichoke dip can be spread on crackers, baguette bread, grilled baguette or toasted bread, tortilla chips, or pita chips like you see in the photo.

1 comment:

  1. Your pictures make me hungry. Cut that out! jk

    ReplyDelete