Thursday, November 1, 2012

Spinach Artichoke Dip with Cheddar.

Spinach artichoke dip has been on my list to make since who knows when!  I bought a few cans of whole artichokes from Whole Foods a while back in anticipation of one day making it.  And now I have :)

Right now, I am wondering why did I wait so long??  Spinach artichoke dip is delicious!!  (I admit I was skeptical.)  Before making this recipe I consulted a few other food blogs and food websites to see what they were doing in their artichoke dips.  After some internet searching, I decided to go for it and do what seemed intuitive to me.  My first attempt could not have been more delicious.  One thing that is unique about my dip is that it has some protein because I decided to incorporate some chicken and tuna.  Not only would it help with the texture, but it would also make this dip a little bit more wholesome.  And ooh my goodness, this dip is good.  The smoked paprika and cheddar cheese along with a splash of hot sauce really help the depth of flavor in this dish.


Spinach Artichoke Dip with Cheddar.
    makes one large dish, must be at least 9x13

    1 large bag spinach
    2 cans whole artichokes, chopped
    1 cup  dill havarti cheese, grated
    1/2 cup  smoked cheddar cheese, grated
    2-3 cups  extra sharp cheddar cheese (I used Cabot)
    8 oz  sour cream
    ~1/4 tsp  smoked mild paprika
    1/2 tsp  pepper
    1/2 tsp  unrefined sea salt
    3 dashes Franks Red Hot sauce
    1 small can  tongol tuna (I used Trader Joes)
    1 large can  white meat chicken (I used Trader Joes)

To make your dip:
  1.  In a 3qt sautee pan, cover the bottom of the pan with 1/2 inch of water.  Stuff as much spinach as you can in the pan.  Close the lid.  Cook over high heat until wilted.  Drain, and gently squeeze out excess water.
  2.  Combine all ingredients in a large bowl.  Mix with your hands - it's easier!
  3.  Pour dip into a large casserole dish or any sort of oven safe baker.  Sprinkle top with more cheese.
  4.  Bake at 400 degrees until bubbly.  Then broil for a minute or two until the top is golden brown and the cheese is melted.
  5.  Let cool.  Spoon out a section and dip baby carrots, red pepper slices and cucumber slices.  Enjoy!

I think this is quickly becoming one of my favorite recipes!  Try this delicious dip in your home for a satiating lunch!  It's great for a summer lunch, and also in the winter time when you want something warm and toasty.  Feel free to refrigerate for about a week as you eat it, but I would not freeze this or keep it over 10 days.

This yummy dip makes getting your veggies easy.  Kids might even love the warm cheesy goodness.  It would also be perfect for taking to parties.  People won't know it's so good for them, and you'll actually enjoy taking leftovers home!