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Spinach Artichoke Dip
Monday, October 01, 2007
I've been making this recipe for the past year and I haven't had anyone hate it yet. Even people who hate artichokes (okay, so I didn't tell them there were artichokes in it, but they didn't spit it back out, either). For Mabon dinner, I carved a big chuck out of a Sourdough Boule from the Cityseed Farmer's Market and cut said chunk into smaller pieces, which were toasted. The hot dip went into the bowl and the bread was consumed--all of it. Everyone was eating the dip fast so that we could destroy the bread bowl. This is also good with crackers, pita chips, tortilla chips, etc. I can't remember where I got the original recipe, but I think it's from Yup, looks like it is (see here).


4 cloves of garlic
1 10 oz package of frozen chopped spinach, thawed and drained (by all means, wilt your own spinach!)
1 14 oz can of artichoke hearts, drained and chopped (okay, so the can will probably say 16 oz--or something like that--then say 14 oz drained)
1 10 oz container of Alfredo Sauce (oddly enough, they don't really come in this size, but get a bigger one and guesstimate--I recommend the Classico Roasted Garlic Alfredo)
1 cup of shredded mozzarella cheese
1/3 cup grated parmesan cheese (fresh is better!)
4 oz of cream cheese

1. In a baking dish (in the original recipe, it says to use a smaller dish for this, which you can, or you can do it in the 8x8 baking dish you're making the dip in), roast garlic cloves (skin on) at 350 degrees for about 20-30 minutes. Let cool! Then squeeze the pasty garlic mush out of the skins.
2. Then add the rest of the ingredients to the dish and stir up. You can do this in a bowl separately, if that's easier.
3. Bake 30 minutes at 350 degrees, until the cheese is bubbly. Serve warm.

You can change the measurements on the ingredients to taste. Sometimes the dip seems too thick and I add a little milk or cream to thin it out. It's supposed to be fairly thick, but you don't want a concrete block of cheese.
posted by Rose @ 5:26 AM  
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