Spinach & Artichoke Cheese Dip |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
2 1/2 cup(s) fresh baby spinach, shredded |
1 tablespoon(s) butter or olive oil |
1-2 clove(s) garlic, minced |
1/3 med. onion minced |
8 ounce(s) sour cream |
6 ounce(s) cream cheese |
1/3 cup(s) mayonaise |
1 can(s) drained artichoke hearts chopped |
1/2 cup(s) shredded italian cheeses |
1 teaspoon(s) cayenne pepper to taste |
1 teaspoon(s) cumin to taste |
2-3 dash(es) white vinegar or rice vinegar |
juice of 1 small lemon |
salt and pepper to taste |
Directions:
1. The vinegar and lemon helps draw out the flavor of the artichokes so not overwhelmed by the cheese.
2. In a skillet, sauté garlic and onion 3-4 minutes over low-medium heat. Do not brown; you want these extremely softened. Add spinach and sauté only until wilted but still a bright green (about 2 minutes) stirring to cook evenly. Turn down heat, stir in sour cream, cream cheese, italian cheeses and mayo, mixing extremely well to get the cheese to melt. Add artichokes. Stir in spices, vinegar, lemon juice and continue to mix very well. Taste test and add in more spice, vinegar or lemon as desired. Stir in salt and pepper to taste.
3. Spread mixture in a shallow baking dish and sprinkle with a thin layer of remaining shredded cheese. Garnish with a light sprinkling of paprika across the center for decoration. Broil on center oven shelf until cheese has melted and top is bubbly with lightly browned edges. Remove and allow to cool.
4. Serve with sliced chips, vegetables, crackers, toasted crusty bread rounds or fingers.
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