Saturday, January 19, 2013

Spinach Artichoke Dip

I have been making Spinach Artichoke Dip for some time now but I never measure any of the ingredients.  It’s always been a little bit of this and a little bit of that.  Of course it turns out a little different every time I make it.  Last night, I finally decided it was time to nail down this recipe and actually get it all perfected!  Here is what I came up with...  It was so yummy!  I hope you enjoy it as much as we all do!  Yum! 

Spinach Artichoke Dip
1 stick butter
2 cloves garlic, minced
1- 8oz. cream cheese, softened
1 pint Heavy whipping cream
1 cup freshly grated parmesan cheese
1- 14 oz. can small artichoke hearts, drained and chopped finely
1/2 of a box of frozen chopped spinach, thawed
1/2 tsp garlic salt
1/2 tsp black pepper
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar/jack cheese

In a saucepan, heat butter over medium heat until thoroughly melted.  Stir in garlic and heat for another few minutes.  Add cream cheese and keep stirring until cream cheese is melted.  Pour in whipping cream and keep cooking until it gets a little bubbly. Make sure to keep stirring so it does not burn on the bottom.  Take off heat and stir in parmesan cheese.  Set aside until later.

In a large bowl, mix in chopped artichoke hearts, spinach, garlic salt, black pepper, and mozzarella cheese.  Pour cream sauce over all ingredients and mix well.

Preheat oven to 350 degrees F.

Spray a 9x13 inch casserole dish with cooking spray.  Pour dip into casserole dish.  Sprinkle on top the 1/2 cup of cheddar/jack cheese.

Bake uncovered in preheated oven for 30 to 35 minutes or until lightly golden and bubbly.  

Serve with baguette bread, crostinis, and celery.


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