It’s that time of year … you know, where you pull out the SPECIAL recipes?
For me? It’s the Spinach and Artichoke Dip. You know, the stuff you buy at the restaurant when you go out to eat? Not me. Not anymore. After I learned how to make this stuff (and hey, it does NOT have cream cheese in it, ok? That’s just WRONG) I made it every other weekend for like, 6 months. Then we weighed ourselves and realized that perhaps, this should not be a bi weekly type of snack :0
But I always, always, ALWAYS make it for the Boat Parade party, … we missed it last year with my mom’s passing, but did make it for New Years … and Hubby asked if I was planning on making it this year.
Well, duh. Yes, I am!
It’s great the next day when you are little hungover too (um, not that I’m planning on that this year, no sir!).
Here’s what you need …
1 jar marinated artichokes, drained
1 pkg frozen chopped spinach, thawed, drained
1/2 tsp minced garlic
1/3 cup Romano cheese
1/4 cup Parmesan cheese
1 cup mozzarella
1/3 cup half and half (or milk, cream)
1/2 cup sour cream
Blend artichokes, Romano and Parmesan cheese in food processor til minced (but not quite pasty).
Squeeze spinach with hands to get the as much liquid as possible out. Add spinach to large bowl and break up as it will be compact. Add half and half, sour cream and mozzarella to large bowl and mix well.
Spoon artichoke mixture into this bowl and stir to combine well. Should have medium thick texture.
Spray shallow oven proof baking dish and pour mix into baking dish. Smooth out the top. I usually use a ceramic pie pan.
Bake at 350 degrees 20 to 25 minutes til bubbly and brown around edges.
Serve with your favorite tortilla chips (you can heat them in the oven for a few minutes to make them warm just like the restaurants if desired).
Occasionally, I will add diced red onions and bacon bits on top … just to change things a little!
Hope you enjoy this as much as we do!
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