We are suckers for any dip that involves massive amounts of cheese. I found
this recipe for a cheesy artichoke dip a while ago and it has been my go-to dip. I made it for Christmas Eve and Uncle Artie LOVED it - and that my friends - is HUGE if you know my uncle.
This past week I found
this recipe on the Pioneer Woman blog and thought since it's Father's Day weekend, I'd make it for Joe. What intrigued me about this recipe is that she calls it "the best" and it has no mayo or sour cream so I was a bit skeptical. This is definitely more labor intensive than the cheesy artichoke dip but I like Pioneer Woman's better, and of course Joe liked the other one better so maybe for Christmas Eve this year I'll have to make both and take a poll.
I did switch a few things with the Pioneer Woman's recipe and when I make it again I'll be adding about 1/2 tsp of onion salt too. So, if anyone makes this recipe - throw in the 1/2 tsp onion salt. And one more thing, bump up the 1/4 tsp of cayenne to 1/2 tsp as well.
And on one final note, if you love to cook and have lots of time, the
Pioneer Woman's blog is a must to follow (I'm not being compensated for this, I just really love her that much! - in a non-creepy way). I just purchased
her latest cookbook and I cannot wait until fall - we'll be eating well at the Falbo house.
Enjoy!
Spinach Artichoke Dip
Ingredients:
6 tbsp butter (divided 3 and 3)
3 tbsp flour
1 jar artichokes (she calls for 2)
1 bag spinach
1 1/2 cups milk (Calls for whole but I used 2%. I also added another 1/4 cup after the cream cheese was added)
8 oz cream cheese
1/2 cup feta (I don't like it but use it - you can't tell)
1/2 block monterey jack cheese (I added)
1/2 block pepper jack
1/2 cup parmesan (finally grated is what I used)
4 tsp minced garlic (or about 4 cloves minced)
1/4 tsp cayenne pepper (I'd do 1/2 tsp)
1/2 tsp onion salt (not in the original recipe)
Paprika (my addition as well)
Tortilla chips, naan bread, pita bread/chips, veggies - just something to dip
Artichoke, spinach and 3 tbsp of butter not shown - also,
ignore the crock pot - that was for something else :)
Directions:
Preheat oven to 400
Melt 3 tbsp butter in a pan
Add 4 tsp minced garlic - let cook for 1 or 2 minutes
Add bag of spinach and cook until it wilts and place in a strainer. Before removing from the pan, squeeze the spinach with tongs so the extra butter stays in the pan
Drain artichokes and rinse with water
Add to the pan the spinach was just in and cook until colored - 3/4 minutes
Remove from heat and place on cutting board. Turn off heat on pan
Chop artichoke and spinach and put in baking dish
Grate pepper jack and monterey jack cheeses. Set half aside.
Add 3 tbsp to pan that spinach/artichokes were cooked in
Add 3 tbsp flour and whisk
Slowly add 1 1/2 cups milk and combine
Add cream cheese and whisk continuously (this is where I had to add the other 1/4 - but add slowly - you may not need it all)
Add feta and parmesan
Continue whisking
Add 1/2 monterey and pepper jack cheese.
Add cayenne pepper and onion salt
Whisk until smooth and then add to baking dish. Stir really, really well to make sure it is combined. Add the rest of the pepper/monteray jack blend. Top with a little paprika.
Bake uncovered at 400 for 15 min or until the top is brown and bubbly. OR you can cover the dish, pop it in the fridge and bake it later on.
