Cheesy Spinach Dip with Artichokes
I first sampled this best ever spinach dip when I was at Kate’s for lunch. She’s a fellow blogger and I knew she’d have some terrific food. She made this appetizer for Christmas Eve and stashed away the leftovers for us to try. I’d grown up with the mayo and parmesan version that started making the rounds in the ’80’s. Delicious; but this one is SO much better. There are a few more steps, but if you want the best ever spinach dip, it’s worth the extra effort. I remember the first time I tasted a spinach artichoke dip. It was after a shift at work and was hanging out with a bunch of nurses. One had us take a bite of her dip and guess the secret ingredient (this always made me nervous ever since a friend tried to coerce me into trying chocolate covered ants, with the same approach!). The mystery ingredient was artichoke hearts, not so common back then! I loved the stuff with my first bite.
A Copy-Cat Recipe from Houston’s
If I’d ever heard of or been to Houston’s, I could give you a comparison of this to that. But, nope, you’ll just have to trust that it’s a darn good dip. The spinach, artichokes, and onion are cooked in the microwave, then added to a cheesy cream sauce and simmered on the stove top. I made it ahead of time and gently reheated the dish in the microwave before heading to a party. When the hostess asked who made the spinach dip, I knew it wasn’t just me that loved it. Bill and I took the teeny bit of leftovers home and I added a few spoonfuls to my Sunday omelet and the hubby ate his on crackers. We weren’t going to let one morsel go to waste. It’s just that fabulous.
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is all about Memory Lane Comfort Food and is hosted by Lana Stuart who blogs at Never Enough Thyme. We’ll all travel back to the past and share a dish that provides comfort. Perfect theme for this chilly month, don’t you think?
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
Memory Lane Comfort Food
- Welsh Rarebit Crostini from The Wimpy Vegetarian
- Stuffed Cabbage from Mother Would Know
- Chole Aloo (Chickpeas & Potatoes) from Spice Roots
- Old-Fashioned Chicken Pot Pie (Gluten Free) from The Heritage Cook
- Chicken and Rice Casserole from Miss in the Kitchen
- Texas Tater Tot Casserole from Stetted
- Chings, Junior Style (Copycat Recipe) from Pastry Chef Online
- Chicken Cordon Bleu All Roads Lead to the Kitchen
- Chicken Nilaga-Boiled Chicken Stew from Asian in America
- German Chocolate Cake with Rum Glaze and Buttercream from Creative Culinary
- Pineapple Upside Down Cake from Never Enough Thyme
- 2 10-ounce boxes frozen, chopped spinach, thawed, and squeezed dry
- 1 cup chopped canned artichoke hearts, chopped (not marinated)
- 2 tablespoons minced white onion
- ½ cup heavy cream
- ½ cup sour cream
- 2½ cups shredded Monterey jack cheese
- ½ cup shredded mozzarella cheese
- ⅔ cup grated Parmesan
- ½ teaspoon garlic salt
- Mix together the spinach, chopped artichoke hearts, and onion in a microwave-safe bowl. Cover bowl loosely with plastic wrap so that steam can escape. Microwave on high for 4 minutes. Remove and set aside.
- Combine cream, sour cream, cheeses, and garlic salt in saucepan and simmer till mixture thickens, about 10 minutes.
- Add the spinach mixture to the sauce and mix to combine. Simmer for another 10 minutes or till mixture is a good dip consistency. Place in a serving dish and serve with tortilla chips