Saturday, September 1, 2012

The Best Spinach Artichoke Dip EVER

Whoa. This blog is in serious need of an update. And what I'm about to post is a "new" recipe from June. Yes, I am ashamed. But here's what happened, okay? I got super busy with a plays and stuff and blah blah blardy blar excuses excuses. So, see, I couldn't possibly have been blogging this whole time!

Anyway, back to June. The Pioneer Woman, Ree Drummond, is this amazing superwoman with an equally amazing blog of which I can't get enough. On June 11th, she posted this. I had to have it, and without a moment's hesitation, I made it. (Actually, I hesitated for 4 days, but who's counting?)

This dip is AMAZING. The "best ever" claim is right on. I know this because I made it 3 times in one month and everyone who tried it agreed. And it's not hard to do. At all. It just takes a little time. (I guess cyborg superwomen can prep all this in 5 minutes, but I could not.) I've served it with pita chips, tortilla chips, and French bread minis. Yes, yes, yes. Pretty sure you could serve it with shoe leather and still leave with an empty dish.

One of the best things about this dip is--and Linda Karber, you'll appreciate this!--is that it has NO MAYO. Yay! And don't skimp on the cayenne. The pepperjack gives the dip a good kick, but you still need the cayenne for even more heat.

Oh, I just had a GREAT idea! It's Labor Day weekend. No doubt you are hosting or attending some holiday gathering. MAKE THIS. You'll win.


The Best Spinach Artichoke Dip EVER
  • 3 tbsp. butter
  • 4 tbsp. garlic, minced
  • 1 bag spinach
  • Salt and pepper, to taste
  • 2 cans artichoke hearts, rinsed and drained
  • 3 tbsp. butter (additional)
  • 3 tbsp. flour
  • 1-1/2 cup whole milk (more if needed)
  • 1 package (8 oz.) softened cream cheese
  • 1/2 c. crumbled feta
  • 1/2 c. grated parmesan
  • 3/4 c. grated pepper Jack cheese
  • 1/4 tsp. cayenne
  • Extra grated pepper Jack
  • Pita wedges, tortilla chips, crackers
Melt 3 tablespoons butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Crank up the heat a bit and throw in the spinach. Stir around and cook for a couple of minutes until the spinach wilts. Remove the spinach from the skillet and put it in a small strainer. Squeeze the excess juice back into the skillet. Set the spinach aside.

Throw in the artichokes and cook over medium high heat for several minutes, until liquid is cooked off and artichokes start to get a little color. Remove the artichokes.

In the same skillet or a different pot, melt 3 additional tablespoons of butter and whisk in 3 tablespoons of flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook until slightly thickened; splash in more milk if needed.

Add cream cheese, feta, Parmesan, pepper jack, and cayenne and stir until cheese are melted and sauce is smooth. Chop artichokes and spinach and add to the sauce. Stir to combine.

Pour into buttered baking dish. Top with extra grated pepper jack and bake at 375 for 15 minutes, or until cheese is melted and bubbly.

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