Tuesday, January 1, 2013

Spinach & Artichoke Dip

Spinach-artichoke was, like, THE dip of the 1990s. It showed up on menu's EVERYWHERE, usually at places like Chili's, Applebee's and Ruby Tuesday (or, as I call those kinds of restaurants, "T.G.I. O'Chilibee's". However, it IS a great dip - rich, creamy, served piping hot with tortilla chips. 


Usually, spinach-artichoke dip contains water chestnuts for crunch, and is baked until bubbling and boiling hot, resulting in countless "pizza cheese burns" (those lovely burn blisters you get RIGHT behind your front two upper teeth from scalding hot pizza cheese). The BF, though, HATES water chestnuts for some inexplicable reason. I assume it's a "texture thing", since water chestnuts don't actually have a discernible flavor. 


This version is great for the water chestnut hater (el boyfriendo), and for the incredibly impatient (your humble food blogger here). There are no water chestnuts at all, and the dip is made entirely on the stovetop in FAR less time than baking would entail - most recipes call for baking the dip for around 30-45 minutes, where this recipe takes more like 10 minutes from start to finish. 


Spinach-Artichoke Dip
somewhat adapted from White on Rice Couple

Ingredients:
1 Tbsp butter
1 sweet onion, minced
1 clove garlic, minced
1 14oz can artichoke hearts, drained & chopped
1 10oz package frozen chopped spinach, thawed & drained
3/4 cup milk
1 8oz package cream cheese, softened
1/4 cup mayonnaise
1/4 cup sour cream
1 cup grated Parmesan cheese
Salt & pepper
Crushed red pepper flakes

Heat the butter in a large saucepan; once melted, add the onions and cook for 4-5 minutes or until lightly browned. Add the garlic and cook for 1 minute. 






Add the artichoke hearts and spinach. Season with salt, pepper and a pinch of red pepper flakes. Cook for 3-4 minutes or until the ingredients are heated through and combined. 








Add the milk and stir. Next, add the cream cheese, mayonnaise, sour cream and Parmesan cheese. Reduce the heat to low and simmer until the cheese has melted completely and the dip becomes thick and creamy. Cook an additional 2-3 minutes, then serve immediately. 











3 comments:

  1. We love S&A dip in our house and this looks to die for!! I make a version of this but use heavy whipping cream instead of mayo, I add some fresh squeezed lemon juice and a few dashes Tobasco sauce. Yum!!

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