Monday, January 26, 2009

Spinach Articoke Dip

My mother is a classic no-recipe-required cook. She was in TGI Friday's, lovin' their S.A.D. and decided to go home and throw it together. She did a great job. I inherited a little bit of this talent, but I also really like to stick to trusted cookbook recipes when it come to baking cakes, cookies, breads and other things involving flour. However, I am an advocate of "eye-balling it" when it comes to dips, pasta dishes, sloppy joes, marinades, chilies and soups, spaghetti and pizza sauce and most things made on the stove.

This dip is NOT a healthy appetizer (are any?) but *whoa!* it is good!


8 oz. grated Parmesan cheese
8 oz. shredded Italian blend cheese (no mozzarella)
1/2 - 3/4 c. real mayo (not miracle whip) or sour cream
8 oz. cream cheese, softened
3 T. fresh minced garlic
1/2 t. ground pepper
4-5 shakes Italian seasoning
a few splashes of Worcestershire sauce
a few shakes of red pepper flakes
14 oz. canned artichokes, coarsely chopped
10 oz. block frozen spinach, thawed

In stand mixer or with hands, mix together all ingredients except spinach and artichokes until very smooth and blended. Place spinach in strainer and squeezed small amounts in your hands to get all water out. Mix artichokes and spinach into cheese mixture. If it is too stiff, add a little milk.
Place in a shallow glass or ceramic dish, lightly greased. Bake at 375 degrees until bubbly and slightly browned on top.
Serve warm with crustini bread, sliced baguettes or tortilla chips.

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