Thursday, April 12, 2007

Spinach and Artichoke Dip

Spinach and Artichoke Dip is my favorite thing to make for parties. It's easy to make, delicious, and can be served with crackers, tortilla chips, or carrots and other crudites. It's also low in fat, if you want it to be. This recipe doesn't use mayonnaise, because mayonnaise is gross.
I eyeball this when I make it, depending on how many I'm cooking for. You can check out for more thourough recipes.
  1. Frozen chopped spinach, slightly thawed (use as much as you want)
  2. Canned artichokes, drained and chopped up (use as much as you want)
  3. Garlic
  4. Approx. 2 tbsp. butter
  5. Cream Cheese
  6. Sour Cream
  7. Salt
  8. Pepper
  9. Parmesan, mozzarella, moneterey jack or other white cheese.
  1. Cutting board
  2. Knife
  3. Omelet pan or wide bottomed saucepan
  4. Stirring Utensil (spatula or wooden spoon)
  1. Melt butter in saucepan on med-high heat
  2. Cook spinach in butter for about 2-3 minutes, until totally thawed and flexible
  3. Add garlic and saute for another minute.
  4. Add chopped artichokes, continue to saute.
  5. Add cream cheese and sour cream (if you are trying to make a large batch, use 8 ounces of each, or use 4 ounces if not trying to make a large batch).
  6. Stir constantly until melted, then melt in cheese and season with salt and pepper.

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