Spinach and Artichoke Dip

With the Super Bowl coming up, I plan to feature some great appetizer recipes during the next two weeks. If you missed my recent post, check out my favorite Sweet and Sour Meatballs. A lot of people also seem to like the Buffalo Chicken Dip (aka "crack" dip), although it's a bit heavy and only so so in my opinion. Another popular party appetizer is spinach and artichoke dip.

I have used several different recipes for spinach and artichoke dip. The last one I made was really good... unfortunately, I forgot to write down the recipe (doh!). So, when I saw this recipe on Mary Ellen's Cooking Creations, I knew I wanted to try it.

This was really good. I probably added more than just 'a few pinches' of red pepper flakes because I like things with an extra kick - I thought it was a nice deviation from traditional recipes. I admittedly will make spinach and artichoke dip at random times; not necessarily just for parties. Normally I will eat it the first day and then not really want anymore after that as I get bored/sick of it and the recipes usually yield a large amount that is too much for one person (Brent doesn't really like spinach & artichoke dip). That was not the case with this recipe! I am a bit embarrassed to admit that I polished off the entire thing (over the course of a few days) myself! So, if you haven't, try this recipe the next time you get the chance :) You will not be disappointed.

I have seen a few comments online about roasting the artichoke hearts in the oven before incorporating them into the dip. I imagine that would impart an extra dimension of flavor that would be good. I may try that next time I make this dip.


Spinach and Artichoke Dip
from Mary Ellen's Cooking Creations

1/2 sweet yellow onion finely chopped
4 cloves garlic, pressed
1 tbsp olive oil
1 10 oz box frozen spinach
2 cans artichoke hearts in water, drained and coarsely chopped
2 packages cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
2/3 cup grated Parmesan cheese
1/4 cup mozzarella cheese
Few pinches of red pepper flakes
Salt, to taste

Saute onion and garlic in olive oil and set aside. Cook spinach according to package directions; drain. Mix spinach, onion, and garlic in large bowl.

Add cream cheese, mayonnaise, sour cream, cheeses, red pepper flakes, and salt. Mix well.

Add artichoke hearts; mix; transfer to a baking dish and top with the Parmesan and mozzarella cheese.

Either store in fridge until ready to bake or bake at 350 degrees until hot and bubbly.

Serve with tortilla chips and/or raw vegetables such as carrots and celery. (I served mine with bread cubes.)