Tuesday, May 31, 2011

Artichoke-Spinach-Jalapeño Dip

I have made this dip several times now and have somehow never remembered to take a picture, which is most of why I haven't gotten around to posting the recipe. I still don't have a picture, but I feel horribly selfish for keeping this secret to myself for so long and I have to share.

This recipe is very forgiving and I have rarely made it exactly the same way twice, but it has never disappointed. I don't even remember where I got the original recipe, but here is how I make it:

1 brick cream cheese
8 oz sour cream
small ball or bag mozzarella
small bag pepperjack*
small chunk or bag parmesan*
3+ cloves garlic (crushed)
squeeze or dollop dijon mustard
2-3 jalapeños
1 can artichokes (hearts & stems), chopped
1 bunch or 2/3 bag spinach, torn or chopped
sea salt & black pepper to taste

*I've also used feta, omitted parmesan, subbed chevre, or cheddar...it doesn't really matter. Just use 2-3 cheeses and make sure one of them is ooey-gooey-melty.

Note: I know not everyone is comfortable with this concept, but I almost always use lite cream cheese, sour cream & cheeses and I don't think the integrity of the dip suffers from it AT ALL.

Mix everything together (spinach last) in a big bowl. Spray a big oval casserole dish with cooking spray and dump the dip in. Bake at 400 for about 25 minutes. Serve hot with slices of sourdough baguette, pita chips, carrots, celery, or whatever your heart desires. Pair with any cool, refreshing beverage and sit back and eat up the compliments you receive for your amazingly delicious contribution.

1 comment:

  1. Oh my gosh. I am so making this. And soon (but with whole fat dairy. Life's too short!)