Many moons ago, I bought four pounds of artichokes at CostCo. Unfortunately, both Dave and I were unsuccessful in our attempts to open the massive jar for several weeks. Which meant I had artichokes (one of my favorite foods) sitting on the counter, mocking me from behind their impenetrable glass shell. It was awful.
The good news is that after about an hour of putting the lid in boiling water and hitting it on the counter, I was able to open it. It was like I had won the lottery!
Now I have four pounds of artichokes (!). What better to make than my awesome spin on spinach artichoke dip?
- 1 package of baby spinach
- 1/2 package of cream cheese (about 4 oz)
- 1/2 cup Mozzarella, shredded
- 1/4 cup Romano, shredded
- 1/4 white onion
- 3 cloves garlic
- 2 cups artichoke hearts, drained
Preheat oven to 350 degrees. Dice the onion and garlic. Rough chop the artichokes, depending on how small you want them in the dip. Sautee onion and garlic in olive oil for a few minutes until onion is translucent. Add artichokes. Rough chop the spinach and add to the pan. Turn off the heat and fold in the spinach–it will wilt as it hits the heat.
Add the vegetables to all the cheeses–if the cream cheese isn’t room temperature the residual heat from the veggies will make it smooth and easy to work with. Add salt, pepper, and any other spices you’d like. If it looks too thick, add a splash of milk to get the desired consistency.
Pour dip into a small baking dish and grate a small amount of additional romano cheese on top. Bake in oven for 28-23 minutes, until hot all the way through and bubbly on the edges. Serve with fresh french bread or chips.
Here are some things: I used cream cheese because it’s what I had–you can substitute ricotta if you have it. Similarly, I prefer romano over parmesan–it’s cheaper, less salty, and melts creamier. Adding fresh basil and green onions would be fabulous to this recipe. Also, adding sauteed mushrooms would be great and give it a meatier texture and flavor.
Or, you could go crazy and make stuffed mushrooms with this recipe–I got the idea from this site and it looks suuuper good!