Connie’s notes
I was surprised to read that this dip is a retro dish that became popular in the 50s when eating in front of the TV was a thing. See, that was exactly how I intended to enjoy it while streaming whatever’s new on Netflix.
Spinach and artichoke dip may be smooth or chunky. Ours is somethere in-between. We like to get discernible bits of spinach and artichoke with each scoop.
But it’s more than a dip in my menu. I personally like to use it as a sandwich spread too. Can you imagine it on the bottom half of a baguette and topping it with a fat sausage and covering everything with the top half of the bread?
How exactly is spinach and artichoke dip prepared? Just mix everything together and serve? No. It’s not a no-cook dish. It’s baked actually for half an hour or so until the cheeses melt and turn bubbly. You may even bake it a few minutes longer until the top is lightly browned.
Ingredients
- 2 cups chopped fresh spinach
- 1 cup chopped marinated artichoke hearts (in jar or can)
- 1 cup cream cheese (250 grams / 8.8 oz) at room temperature
- 1 tablespoon dried onion
- 1 teaspoon granulated garlic
- ¼ teaspoon ground black pepper
- 125 grams sharp cheddar (4.4 oz) grated
- ¼ cup mayo Japanese mayo is highly recommended
- 1 teaspoon lime juice or lemon juice
- ¼ cup sour cream
- 1 teaspoon lemon pepper seasoning
- ½ teaspoon ground chipotle
Instructions
- Preheat the oven to 375F.
- Place the chopped spinach and artichokes in a mixing bowl, and add the cream cheese, dried onion, garlic and ground pepper.
- Mix to break up the cream cheese.
- Add the cheddar and mayo, and mix again.
- Pour in the lime juice and sour cream.
- Finally, sprinkle in the lemon pepper seasoning and chipotle, and give the mixture a few more stirs until everything is well distributed.
- Spoon the mixture into a baking dish or dishes.
- Bake for 30 to 35 minutes, or until bubbly and the top is lightly browned.
- Serve your spinach and artichoke dip with toast or tortilla chips.
Quick-fried eggplants with ginger dashi sauce
