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Spinach and Artichoke Dip

Posted on 08/30/2010 by Maura

My birthday was Friday, hence my absence, and although 23 is kind of a lame age, it was fabulous.  We went to my favorite restaurant for dinner with eight of our friends and then went out in Fells Point.  I received some pretty sweet presents, too.  Tim got me a dutch oven (which was very selfish, by the way, since he got it so I can make him fried chicken!), Dougie got me a cyclometer for my bike and my mom got me the only sharp knife we have in the house!  As I previously mentioned, my dad got me my new bike.

Along with my brand new, sharp, shiny knife, my mom got me a lot of great kitchen supplies.  One of them was a red Le Creuset casserole dish to match the bright red dutch oven Tim got me.  I decided to put it to good use yesterday.  This delicious dip not only looked great with the bright red dish, but Tim dubbed it the “best spinach dip he’s ever had.”  I’ll take that!

There wasn’t too much mayo, since I hate that in a dip, and the flavors were really great together.  I loved the addition of the red pepper flakes, and the spice wasn’t too overpowering.  You’ll love this, especially since football season has arrived!

Spinach and Artichoke Dip

Recipe by Maura Dieringer

Ingredients

2 tablespoons olive oil

1/2 medium onion, diced

3 cloves garlic, minced

1 package chopped frozen spinach, thawed

1 package frozen artichoke hearts, thawed and chopped

8 oz. cream cheese, room temperature

1/3 cup sour cream

1/3 cup mayo

2 cups grated Parmesan, divided

1 teaspoon red pepper flakes

1/2 teaspoon salt

Instructions

Preheat oven to 375 degrees F.

Heat olive oil in a medium saucepan over medium heat.  Add onion and cook until translucent.  Add the garlic and cook until fragrant, being careful it doesn’t burn.  Add the spinach and artichokes and toss to coat.

Transfer the onion mixture to a medium heat-proof bowl and add the rest of the ingredients, except the 1 cup Parmesan cheese.  Mix until well combined.  Transfer to a casserole dish and top with the reserved Parmesan.  Cook until the cheese is golden brown and bubbly, about 25 minutes.

About Maura

I have a secret: I cannot do anything in moderation. I always have to take things to the extreme, at the expense of my own and my family's sanity and often times my dad’s checkbook. When I started taking horseback riding lessons, I insisted on having a pony. When I ice skated for probably the second time, I made my mom buy me ice skates that were never again worn. When I thought I wanted to be a teacher, I made my parents turn one of the rooms in the basement into a school room, stocked with an overhead projector, pull-down maps and a real, classroom-sized chalkboard and white board. When I discovered cooking I bossed my older sister around in the kitchen for an entire day, forcing her to make dozens of recipes with me against her will and then had her do all the dishes (sorry Cait). And, when I discovered food blogs I bought the biggest binder I could find, printed out 250 recipes in one day and laminated and categorized each one. My dad was not happy about the ink situation. So, what does this tell you about me? For one, you can trust that every recipe I post is more than delicious and has been meticulously tried and tested for you. Also, that I’m an anal freak. Enjoy! View all posts by Maura → This entry was posted in Appetizer, Dips, Quick & Easy Meals, Vegetables, vegetarian. Bookmark the permalink. ← Caramel Cake White Wine Sangria →