Spinach and Artichoke Dip…

We were supposed to go to a dinner party tonight… but the host became ill… I had planned to make Spinach Artichoke Dip.. so, decided to go ahead with that plan.

The prep has got to start about 30-40 minutes before you actually get down to starting the recipe… as the cream cheese needs to be softened, and the spinach needs to be thawed and drained.

Here’s a quick rundown of what you’re going to need:

• 8oz Cream Cheese
• 1/4 Cup Mayo
• 1/4 Cup Parmesan Cheese (Shredded)
• 1/4 Cup Romano Cheese (Shredded)
• 4 Cloves Garlic
• 6-8 Leaves Fresh Basil
• 1/4 Tsp. Garlic Salt
• 14oz Artichoke Hearts (One Can)
• 1/2 Cup Frozen Spinach
• 1/4 Cup Mozzarella Cheese

Now, we start by doing the typical prep work…

Mince the garlic and chop the artichokes up…Also, you might have to remove some of the tougher outer leaves…

Then, mix together the softened Cream Cheese, Mayo, Parmesan Cheese, Romano Cheese, Garlic, Basil, and spices. Oh… and preheat the oven to 350.

 

Now, after that’s mixed up, it’s time to add the Artichokes and Spinach.

So… the best way to “drain” the spinach so there won’t be way too much liquid is to loosely pack a 1/2 Cup measuring cup with the spinach, and then press it against the side of the cup until the majority of the juices are gone.

This is everything mixed up, and put into a container that will be re-sealable, and will also survive the oven.

Top it off with the mozzarella cheese and toss it in the oven for 25 minutes, or until the cheese is nice and bubbly…

Now, about 15 minutes in… you’ll be sitting in the recliner, watching TV and realize that something is missing from the dish you’ve just put together… you’ll go through the ingredient list…..  look at the stack of measuring cups and empty cans… and realize that the ingredient list and empty cans / measuring cup residue lines up perfectly. … So… you’ll dismiss it… it’s just your brain messing with you… you haven’t forgotten anything… then… 25 minutes has passed… as the timer goes off you realize what it is… something that isn’t in this recipe… but, you’ve used it in Artichoke dips in the past.. Water Chestnuts…. so… take this under advisory… Water Chestnuts add a nice crunch to the dip… I’d also be tempted to use some toasted almonds on top.

In any case….

There it is… cheese on top all nice and melty….

I made a nice French style bread to go with this… but it’s as easily served in a bread bowl, or with some crackers. You try it… let us know if you’ve made any changes that we should try….