Spinach Artichoke Dip
I used to make this spinach dip and take it to any party I was invited to. I’d hollow out a loaf of bread to serve it in and use the bread to dip into the dip. I’ve served it warm and cold and people always eat it up. Everybody in the States has eaten this dip before, but my Swiss friends had never seen anything like it and they thought I was a culinary genius. The ingredients on the Knorr vegetable soup mix in this dip is about a mile long and the first two ingredients are corn starch and wheat flour. Seriously time for a recipe makeover. The original recipe calls for some water chestnuts, but I wanted to make this more like a hot appetizer spinach dip with artichoke hearts that I had at the Sea Dog Brewing Company in Maine.
- 2 cans of artichoke hearts (each can was 400 grams)
- 10 oz (350 grams) spinach (I used cooked fresh spinach but frozen would also work)
- 1 leek, thinly sliced
- 1 garlic clove, minced
- 1 small container (180 grams) of full fat plain Greek yogurt
- 100 ml full fat cream (or this mayo)
- 1 tsp salt
- 75 grams grated Parmesan cheese
- 100 grams grated Gruyere cheese
- 100 grams grated Emmentaler cheese (Swiss cheese with holes)
- If you are using fresh spinach, wilt it gently in a hot pan until it’s mostly cooked. Drain well.
- Frozen spinach should be thawed and well drained. Chop your spinach.
- Drain your artichoke hearts and dice them up really fine.
- Put your spinach and hearts in a large mixing bowl and add in everything else.
Spinach, artichoke hearts and leeks
- Mix until well combined.
- You can serve this as is or you can put it in an oven safe dish and bake for 30 minutes at 190 C (375 F).
Before going in the oven
I served this dip hot with these delicious crackers and some carrot sticks. Once the crackers were gone (they were too tasty to last long), some people (ok, me) just resorted to eating the dip with a fork. So, it’s more than a dip….it could be side dish!
Hot and delicious
There. Now you can be a culinary genius, too.
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