I cannot take full credit for this post…my cousin Gwen was actually the chef on this one; however it is a favorite recipe of mine that I passed on to her.
For those who may not know; Bucky and I became engaged a little over a month ago. This past weekend, we went to my hometown for the first time since being engaged, any my parents threw an “unofficial” engagement party, if you will. That being said, I requested Gwen make the Spinach Artichoke Dip.
This dip is pretty much amazing.This dip could most definitely be served with something healthy, like carrots, celery, radish slices, etc. However, I prefer tortilla or pita chips. With something so indulgent; I don’t mess around with healthy dippers.
People who don’t like spinach and/or artichokes could disagree. But I don’t care to associate with people who don’t like spinach or artichokes…just kidding (kind of).
- One 10-oz. package frozen chopped spinach, thawed and drained very well
- One 14-oz. can artichoke hearts (packed in water), drained very well and chopped
- One 8-oz. container cream cheese, room temperature
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup reduced-fat parmesan-style grated topping, divided
- 3 tbsp. minced shallots
- 2 cloves garlic, minced
- 1/4 tsp. salt
- 1/8 tsp. cayenne pepper
- In a large bowl, combine cream cheese, sour cream, mayo, and 3 tbsp. of the parm-style topping. Add the salt and cayenne pepper, and then stir until smooth.
- In a pan sprayed with nonstick spray, cook the shallots and garlic over medium heat until soft (1 – 2 minutes). Set aside.
- To the large bowl, add spinach, artichoke hearts and garlic/shallot mixture. Stir well.
- Transfer to a casserole dish, top with the remaining parm, and then bake for 30 minutes (or until bubbly).
Adapted from Hungry Girl.