When we were in Washington DC before Christmas my sister in law made this amazing spinach artichoke dip. I asked her for the recipe and she recited off a list of ingredients and approximate amounts. Um… Ok? So I wrote it down and tried to make my own. When we had a family party after Christmas I tried to remake the dip. It certainly wasn’t the same, it wasn’t as creamy… I have a feeling I’m missing a dollop of sour cream or something… but it was really good. I showed Bronwyn the power of spinach… how you can reduce 2 giant bags of it into a tiny little amount. She was sure we couldn’t fit all that into the pan I was using to wilt it. Shockingly it shrunk down to the little box of frozen, which I couldn’t find at Aldi. It was gobbled up so I can confirm it was good. I also used Mexican blend cheese because I thought we had other cheese like mozzarella and cheddar… nope! But it sure was good with Mexican blend.
Spinach Artichoke Dip
1 lb bunch fresh spinach cooked until wilted, finely chopped (or 1 10-ounce package frozen spinach, defrosted, drained and finely chopped)
1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped
8 ounces cream cheese, cut into 1-inch pieces
Kosher salt and black pepper to taste
2 cups shredded cheese (cheddar or any mix of cheese)
1 tsp garlic powder
¼ cup milk
Stir together all ingredients, top with extra cheese.
Bake at 350 degrees for an hour or until hot and bubbly.
Serve with Tortilla chips or crackers
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