31 January, 2011
Spinach Artichoke Dip
Recipe: Spinach Artichoke Dip
Summary: Tasty easy to make dip
- 9 oz bag of fresh spinach
- 1 can artichoke hearts
- 8 oz cream cheese
- 1 cup plain yogurt
- 3 cloves of garlic minced
- 1 onion diced
- 1/4 cup Parmesan
- 2 dashes Tabasco Sauce
- 3 dashes Worcestershire Sauce
- Dice onion.
Wash spinach well, if pre-washed just wet. Let drain. The water on the leaves helps to steam the spinach. You can also use frozen once defrosted.
Leave cream cheese out to become room temperature, then cube.
Drain artichoke hearts and chop.
Heat a large pan and add oil, then sweat the onion on medium-high heat until transparent. Add the garlic and cook until golden, immediately add the artichoke hearts, stir, then the spinach. Stir and cover for a minute. Stir again and leave uncovered when the spinach is reduced in size enough to manage by stirring. When spinach is gently cooked, remove from heat and strain.
Chop spinach mixture.
Add spinach mixture, cream cheese and Parmesan cheese
and the rest of ingredients in to the pan and mix well. You can use a potato masher to break up the cream cheese.You can eat it now or bake this for 15 minutes at 300 degrees.
Serve with tortilla chips or bread. You can also cut up tortillas into wedges and fry them, then add a little salt while they’re draining.
You can substitute the sour cream or more cream cheese for the yogurt.
Cooking time (duration): 10
Diet type: Vegetarian
Number of servings (yield): 4
Meal type: snack
Culinary tradition: USA (General)