From Too Many Chefs -

March 22, 2005
Cheesy Spinach and Artichoke Dip

Spinach and artichoke dip is almost cliche these days, ready to be relegated to the land of popular badly made foods along with bloomin' onions, buffalo wings, and popplers (ok, the last one's fictitious, but you get the point). This is not your classic spinach artihoke dip with loads of mayonnaise, ranch dressing, and canned water chestnuts. In fact, you can use this dip in many ways. So far, I've made a lovely soup out of it, the recipe for which is unfortunately too small to fit in the margins. Kidding. I'll post the soup recipe such as it is in a day or so.

The backbone of this dip is the cheese and the sour cream. The muscle is the spinach, and the heart is of course the artichoke. I think the garlic probably makes up the naughty bits, but that's neither here nor there.

This is a large batch of dip, but if you make it and have leftovers I'll help you with those over the next week.

You can use marinated canned artichoke hearts or fresh, but unless it's artichoke season fresh will be very expensive, and I find an unpleasant taste to the canned hearts.

Cheesy Spinach Dip
3 10 oz. packages of frozen chopped spinach
2 10 oz. packages of frozen artichoke hearts.
3 cups shredded sharp white cheddar
16 oz. light sour cream
1 cup shredded Romano
1 cup shredded Parmesan
1/2 bar (4 oz.) cream cheese, softened
3 big cloves minced garlic
1 teaspoon cayenne pepper
salt and pepper to taste

Defrost and squeeze all the water you can out of the spinach and artichokes. Chop artichokes finely and drain again.

In a very large bowl, combine all the ingredients and stir/mash together until well mixed. If mix seems too dense, add more sour cream or plain yogurt until you get desired consistency.

Spoon the resulting mix into a large casserole and bake covered at 375 F for 50 minutes. Remove cover and bake for 10 minutes more.

Serve with pita wedges, garlic toasts, bagel chips, or corn chips. You can also fill a bread bowl with the dip, but it's a little dense to use soft breads to dip into it.

The density comes from all the cheese ingredients that make it great.

This makes a HECK of a lot of dip. Best for parties or to create useful leftovers.

Sorry no pic today - My power went out just as I was about to load the picture to the net. I'll update the post later so you can see the dip in its spinachy glory.

Posted by Barrett in Maryland at March 22, 2005 8:05 AM | TrackBack

Could this be better than popplers? It looks as if it would give them a run for the money ... always nice to see another Futurama fan out there. :-)

Posted by Julie D. on March 22, 2005 at 9:13 AM

Sounds like a great dish to bring to my aunt's this Sunday for the Easter party!

Posted by Meg on March 23, 2005 at 5:12 AM

Pierre de Barrett, I am intrigued by the elegant little proof, er, recipe of which you speak. I take it that it is possible for a soup to be the sum of two soups, but not the sum of two dips?

Posted by Elsa on March 23, 2005 at 10:38 AM

Well if you take this dip (the recipe) and this dip (the author) along with an onion and some stock and a wee bit of white pepper and salt you get a very tasty soup.

I used a quart of veg stock, one onion, 1/2 teaspoon of white pepper and a pinch of salt and two + cups of the spinach dip. Lemon juice is optional.

The soup is even better than the original dip IMHO.

Posted by barrett on March 23, 2005 at 2:52 PM

Great site and recipe.

Posted by spinach artichoke dip recipe on February 26, 2009 at 9:25 PM