Spinach and Artichoke Dip

I found this recipe on the Food Network website at least 5 years ago now and it's the only Spinach and Artichoke Dip that I will make. Even the leftovers (and trust me, unless you have a party, there are leftovers, it does make a lot!) are delicious...and I'm fairly particular about the leftovers I will eat. However, like the other recipes that are generally found in my blog, this recipe is easy (the most time consuming part is the chopping) and has never failed me. Hope you enjoy as much as we do!

Artichoke and Spinach Dip

  • 1 1/2 cups half-and-half
  • 8 oz. grated Monterey Jack cheese
  • 8 oz. light cream cheese
  • 1 tsp. garlic powder
  • 1 1/2 tsp. Worcestershire sauce
  • 1/2 tsp. salt
  • Fresh ground pepper to taste
  • 3/4 lb. fresh spinach (stemmed and chopped)
  • 2-14 oz cans of artichoke hearts (rinsed, drained and chopped)
  • 4 green onions, chopped
  • tortilla chips, pita, etc. for dipping
Bring the cream to a simmer over medium heat and add the Monterey Jack, cream cheese, garlic powder, Worcestershire, salt and fresh pepper. Continuously stir to prevent sticking until the cheeses melt.
While slowly stirring, add the spinach, artichoke hearts, and scallions. Stir until mixed and the spinach is wilted.
This dip can be served immediately or served chilled.

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