Spinach Artichoke Dip

Recipe: Spinach Artichoke Dip

Summary: Tasty easy to make dip

Ingredients

  • 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

Instructions

  1. Dice onion.
    Mince garlic.
    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.

    Cook:
    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.

Quick Notes

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.

Variations

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)

My rating: 5 stars:  ★★★★★ 1 review(s)

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3 Responses to Spinach Artichoke Dip

  1. Pingback: Super Bowl Ideas | Make John Cook

  2. Jarvis Tomblinson says:

    Apart from food use, the globe artichoke is also an attractive plant for its bright floral display, sometimes grown in herbaceous borders for its bold foliage and large purple flower heads..^“

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    • Mostafa says:

      The beef cuts the strong liver favolr, and the garlic helps cover it up. a0My daughter loved these, eating three (!), and the rest of us found they were a great way to get liver in our diet. I cut one in half the next day and used it as a sandwich filling, yum! a0For me, eating liver is all about cutting the favolr- I enjoy it with my garlicy spinach artichoke dip as well.

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