I can barely type as I am writing this post because I am still eating this dip. I can’t put it down. Be warned, this is one of those “so good it could ruin your life” kind of things. What’s worse is that it is ridiculously easy to make so I can’t even use that excuse to prevent me from making more.
The directions below are for the “I’m in a hurry and need this now” stove top version. This could easily be something you throw in the crock pot and forget about while you are getting ready for a party (See note at the end on this). Why am I still talking and not telling you how to make this dip?
- 1 stick (1/2 cup) butter
- 1 oz package of cream cheese
- 16 oz of sour cream
- 1 1/2 to 2 Cups of grated or shredded hard cheese. I recommend Parmesan plus one of these: Romano, Pecorino or Pepato (you can use only Parmesan if you don’t have access to more varieties).
- 10 oz package of frozen spinach (thawed)
- 10 oz can of artichoke hearts (drained)
- 1 Tbsp minced garlic
Optional – If you want to really kick this up a notch try adding meat to make it more hearty or peppers to add some zing
- 1 Cup shredded cooked chicken or;
- 1 Cup pulled/shredded pork (cooked, no sauce)
- 1/4 to 1/2 Cup diced jalapeno or bell peppers
- Small can of diced green chiles
- In a large saucepan over medium heat combine and melt butter, cheese and sour cream. Stir frequently, takes about 5-8 minutes for everything to melt and blend together.
- While the dairy items are simmering prepare prepare your veggie ingredients:
- mince 2-3 cloves of garlic (I cheat and buy the pre-minced stuff in the jar and just measure out 1 Tbsp)
- Drain the artichoke hearts and squeeze the excess water out of them. I like mine in smaller pieces so I also chopped them up a bit so I didn’t have any large chunks.
- Squeeze the excess water out of the spinach. There is a lot in there and you only want the leaves for the recipe, not the water.
6. Once your dairy items are nicely melted together, add the spinach, artichokes and garlic
7. Stir well to thoroughly combine
This can be served in many ways. I chose some crostini and tortilla chips. Pita chips work well, or really any type of cracker or crisp that can hold up to the weight of this hearty dip. To go the extra mile get a large round loaf of rye bread. Scoop out the center to form a bowl to hold the dip and arrange pieces of bread around the bowl. When you run out of bread, start eating the bowl!
If you are taking the slow path and making this in a crock pot I would put everything but the spinach in the crock pot on low for 4-5 hours before you plan to serve. Give it a good stir every once in a while so it doesn’t scorch. Just before guests arrive drain the spinach and stir it into the mix. Leave the crock pot on the lowest setting to keep everything warm and gooey during the party.
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