spinach

Aunt Susan’s Spinach (or not) Artichoke Dip

My Aunt Susan made this dip a few Christmases ago when we were visiting my mom’s side of the family in Richvale, California.  It was so delicious that I just had to get the recipe.  When she wrote it down for me I was surprised at how short the ingredient list was and how easy it was to put together.  Those are the best recipes.  Simple, easy, quick and delicious.

This dip can be made with or without the spinach.  Susan originally made this without the spinach, but I like it with.  It makes me feel like I’m being good to have the spinach in this dip.  If you use light mayo (or a mixture of plain yogurt and mayo), and low-fat mozzarella this isn’t the worst dip on the planet.  Using the spinach just adds to the flavor and adds some extra goodness.

If you decide to use spinach, you can use fresh or frozen.  I like to use fresh, but sometimes it’s not the quickest thing to do.  If you’re using frozen, thaw it completely then squeeze out as much of the moisture as possible.  To use fresh, just saute in a pan with a little olive oil and minced garlic.

You can serve it with almost anything; crackers, baguette, veggies, sourdough pieces, etc.  Just use what you like.  I like to use toasted bread for a nice contrasting crunch.  Enjoy!

Spinach (or not) Artichoke Dip

Ingredients

  • 1 14 ounce can artichoke hearts, drained and chopped
  • 1 cup mayo (light, regular or half mayo half yogurt)
  • 10 ounces fresh spinach, wilted
  • 1 cup grates Parmesan cheese
  • 1/2 cup grated mozzarella
  • cayenne pepper to taste

Directions

  1. Mix all ingredients in a large bowl until well combined.
  2. Pour into a shallow baking dish (a 9-inch pie plate is perfect)
  3. Bake at 350°F for 45  minutes.
  4. Let cool for 5-10 minutes before serving.

Artichoke Spinach Dip

My Aunt Susan gave me an incredible recipe for artichoke dip a few years ago when we were visiting relatives in Richvale, California.  I had a craving for it this week, but couldn’t find the recipe.  After making this dip I was putting some things away in the study and I miraculously found Susan’s recipe!  Life is funny that way.

This recipe is more complicated and time consuming than Susan’s, so when I need a quick dinner party appetizer I will definitely be making hers.  This recipe makes A TON of dip, has a fresher flavor than the mayo based artichoke dips a lot of people make, and re-heats really well.  This would make a great addition to a Christmas party buffet, and if you have more than one to attend you could divide the dip between 2 dishes, bring one to one party, keep the other in the fridge and use it later!  I do not think they would freeze well, but you could give it a try.  Let me know how that goes.

11-10-2009

I loved the big, yummy chunks of artichoke in this dip and the use of fresh instead of frozen spinach makes for a better flavor.  The vegetables in the dip make me feel as if I am eating something somewhat healthy.  However, this dip is really not too terrible for you, or so it seems by the ingredient list.  Milk, I used 2 %, and just 1 cup of cheese total…but then there’s the vegetable oil.  Oh well.  It’s yummy.  I served this dip with tortilla chips, but it would be good with pita chips or some whole wheat crackers.

Artichoke and Spinach Dip (courtesy of Emeril)

Ingredients

  • 1/4 cup plus 2 tablespoons vegetable oil
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • Salt
  • Cayenne pepper
  • 1/2 cup grated Parmesan (about 2 ounces)
  • 1/2 cup grated Monterey Jack (about 2 ounces)
  • 1 cup chopped onions
  • 1 (10-ounce) bag fresh spinach, stemmed, rinsed and chopped
  • 2 tablespoons chopped garlic
  • 2 (15-ounce) cans artichoke hearts, drained and julienned

Directions

  1. Preheat the oven to 400 degrees F.
  2. Combine 1/4 cup of the vegetable oil and flour in a saucepan over medium heat. Stir the mixture constantly 5 to 6 minutes for a blond roux. Whisk in the milk and bring the liquid up to a boil. Season the liquid with salt and cayenne. Simmer the liquid for 5 to 6 minutes, or until the liquid is thick and coats the back of a spoon. Remove the sauce from the heat and stir in the cheeses. Set the sauce aside.
  3. In a saute pan, heat the remaining 2 tablespoons vegetable oil. When the oil is hot, add the onions and saute for 2 minutes. Stir in handfuls of spinach at a time, until all the spinach is incorporated. Add the garlic and artichoke and saute for 2 minutes. Season the vegetables with salt and cayenne. Remove the vegetables from the heat and turn into a mixing bowl. Fold the cheese sauce into the vegetables. Turn the mixture into a baking pan. Bake the dip for 10 to 15 minutes, or until the top is golden brown.
  4. Serve with tortilla chips, pita chips or crackers.