How could I forget to post this recipe??!? I've had this blog for 9 months now and have failed to share with you one of my top entertaining recipes. Shame on me!!!!
Busy evening here in Dallas -- poker night! I decided to bring some type of appetizer and was debating on 3 recipes I've already posted here (stuffed mushrooms, avocado salsa, and...... ) OH MY!! I just realized that I haven't shared another tasty recipe with you guys. I have a great 7 layer dip that my mother gave me and I tweaked just a bit. Well, well, well. I've got to stop slacking!
Anyways, I started thinking about what would be great to bring this evening and realized that my spinach artichoke dip would be perfect! I started making it in Mexico, but couldn't make it a lot because all the ingredients were pretty expensive down there. Most people love this dip, so I hope it won't fail me tonight! I'm also excited to try it with fancy artisan breads (another thing one could not find in Mexico). One bummer -- I thought it would be cheaper to make here in America, but it's still a fairly expensive dip. But it's worth it!!!
I've played with this recipe a lot. You can skip roasting the garlic if time is running short. Always use fresh spinach. The frozen stuff isn't as good in this dip. Use good cheese. Salt and pepper isn't absolutely necessary -- I forget it half the time, but I suppose it does add something to the dip. meh.
Spinach Artichoke Dip
5 cloves garlic
1 package fresh spinach (10 oz.)
1 can artichoke hearts, drained and chopped
1 can alfredo sauce
1 cup shredded mozzarella cheese
1/2 cup grated fresh parmesean cheese
1 package cream cheese, softened
salt, pepper
1. Preheat oven to 350 degrees. Cut off the top of a head of garlic so that each clove is exposed. Sprinkle some EVOO, salt, and pepper on the head of garlic. Place in a aluminom foil tent and roast for 20-30 minutes. Let cool to touch and then squeeze the softened garlic cloves from their skins. Use about 4-6 cloves.
2. Using a food processor, chop the spinach and artichoke hearts.
3. Mix chopped spinach, chopped artichoke hearts, alfredo sauce, mozzarella cheese, parmesean cheese, cream cheese, salt and pepper to taste, and minced roasted garlic cloves in a large bowl. Make sure everything is mixed together well.
4. Pour dip into a baking dish and bake for 35-40 minutes, or until bubbly, warm, and delicious.
5. Serve with bread or tortilla chips.
Bon appetit!
(I forgot AGAIN to take a picture before digging into this wonderful dip. I'll try and remember next time!)
