Chewin'

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December 2002

Hot Spinach Artichoke Dip

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*butter or margarine- 4 T. = 1/4 C. =  1/2 stick

** minced garlic- You should be able to buy a jar of minced garlic in the produce section of your local grocery.  It is fresh garlic, peeled, minced and ready to use.  If you prefer, you can use cloves of garlic. 

1/2 t. minced garlic = 1 clove garlic.

Assembly and Cooking Directions:

Melt the butter in a saucepan on low heat.  Add the garlic and heat for a few minutes.  Add the spinach and artichoke hearts, stirring to mix.  Cook until the spinach is completely thawed and isn’t in chunks anymore.  Add the cream cheese, sour cream, and Parmesan cheese.  Stir until the cheeses are melted.  Add the salt and stir to mix. 

Freezing Directions:

Allow the dip to cool.  I prefer to freeze it in a rigid container, because it’s easier to scrape it out after it’s thawed.  You can freeze it in a freezer bag if you prefer.  Seal, label and freeze. 

Serving Directions:

Thaw dip at least overnight in the refrigerator.  Heat it on the stovetop or in the microwave.  Serve the dip hot, with tortilla chips for scooping.  You can also serve it with Frito’s, breadsticks or your favorite cracker.  Serve it with sour cream and/or salsa on the side.  To keep it warm for a gathering, put the dip in a crock pot on low. 

Comments:

Most people think they won’t like this dip, just because they don’t usually eat spinach and artichokes.  But once they try it, they're hooked!  Which is what happened to me!  Make sure you buy chopped or cut spinach, not whole leaf.  Canned artichokes are better for this recipe than marinated artichokes in a jar.  But if all your store has is marinated ones, you can use them.  Just rinse the marinade off before you chop the artichokes.  If you use artichokes in a jar instead of a can, the jar will probably be 2 oz. or so smaller than the can.  You should be fine to use the smaller amount in the jar, in place of the 14 oz. can.  To quickly chop the artichoke hearts, use your food processor.
 

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