#30 spinach artichoke dip

I have to start off this post with a fond memory of my college days.  I remember how much I have always loved this delicious dip, and since its pretty much a common appetizer in many American restaurants, I wouldn’t miss the opportunity to order it!  I also remember it being one of my first cooking experiences ever!  It was Thanksgiving break and those of us who stayed on campus decided to have a delicious (college-student-cooked) Thanksgiving dinner.  None of us dared prepare a whole turkey from scratch, so – in true student fashion – we bought prepared turkey breast slices, whipped up some easy instant mashed potatoes, and stocked up on some Franzia boxed wine.  However, there was one single element of homemade love: I decided to prepared my very own version of my beloved dip.  And since then, I couldn’t love it more!

For years it’s held a special place in my tummy’s heart and every holiday season I prepare a large batch of my famous dip, which not only adds yummy greens to the festivities, but also gives us a great snacking treat in the fridge for the days to come.  The best part of this recipe is the one-pot wonder of it all.  No stirring, no mixing, no dirty dishes!  Just throw everything into a crockpot and let time & heat do their thing.  Such a  great & easy way to impress guests, this is a perfect solution for a wine night snack or great as an entertaining appetizer.  Spinach is the primary ingredient, but the artichoke hearts are a lovely enhancer to the blend.  Forget the commercially sold kind, you’ll never wanna try those again!

For the Spinach Dip

  • 1 can (240g) of artichoke hearts
  • 2 gloves of garlic, minced
  • 1 small onion, chopped
  • 1 package (285g) of frozen spinach, thawed
  • 1/3 cup (78g)of mayonnaise
  • 1/4 teaspoon of black pepper
  • 1 tablespoon of red wine vinegar
  • 1 cup (225g) of cream cheese
  • 1/2 cup (75g) of feta cheese, or herder’s cheese
  • 3/4 cup (255ml) of milk
  • 3/4 cup (60g) of parmesan cheese
  • 3/4 cup (85g) of shredded gouda
  • 8 ounces (230g) of sour cream

In a large crock pot or large heavy pan, sautée the chopped onion and minced garlic cloves until soft, but not brown.  And as simple as it can get, all you have to do is add the rest of the ingredients into the pot and stir to combine.  Cook on low heat for about 30 minutes in order for the flavors to merge.  Serve in dipping bowl with chips or toasted bread.

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