Kate's Cuisine

May 30 2015

Artichoke and Spinach Dip

Artichoke and Spinach Dip

I’m sort of conflicted as to why artichoke and spinach dip appears on just about every single restaurant menu. On the one hand, it’s absolutely delicious. I mean, it’s so good that you don’t even care if you wreck your appetite for that $15 meal you ordered that will arrive after that dip, so it’s easy to see why restaurants would push it. On the other hand though, it’s so simple to make at home I don’t understand why anyone would pay to have someone else make it for them. Seriously, this dip takes just two minutes in the mixer, then 15 in the oven; and when it comes out, you’ll have an ooey gooey dip that’s perfect for any party – or just when you need a snack.

1 box (10 oz.) frozen cut or chopped spinach, thawed $1.99
1 jar (12 oz.) artichoke hearts, drained and roughly chopped $1.19
1/2 cup cream cheese, softened $1.75
3/4 cup sour cream $0.45
1 cup Cheddar cheese, grated $1.25
1/2 teaspoon salt $0.01
1/4 teaspoon black pepper $0.01
Crostini, pita chips, or tortilla chips, to serve $1.57

Total cost $8.22
Cost per serving $2.05

1.) Preheat the oven to 400 degrees Fahrenheit.

2.) Place the spinach between two sheets of paper towel and squeeze all of the excess water out.

3.) Place the cream cheese in the bowl of a mixer with the paddle attachment and whip until it’s softened. Add the spinach, artichokes, cream cheese, sour cream, and cheddar. Season with salt and pepper and mix everything together. Taste and adjust seasoning if necessary.

4.) Spoon the mixture into a round oven-proof casserole dish and smooth out the top so that the dip cooks evenly. Place the dish into the oven and bake for 15 minutes until the cheese has melted and the dish is entirely hot throughout.

5.) Serve with chips, crostini or crackers, and enjoy!

2 responses so far

2 Responses to “Artichoke and Spinach Dip”

  1. Emmanuelaon 26 Nov 2015 at 3:37 am

    I recently just laenred couple things about growing cilantro:1) Cilantro doesn’t like the heat, and starts to bolt or grow stalky and flower if the soil temp gets above 75-80.2)It only lasts about 6 weeks.Hope this helps! I’m not sure what to do with mine, whether I just need to replant in the shade. There was something about saving the seeds (because the seeds are what makes coriander).

  2. kateon 26 Nov 2015 at 10:09 am

    Thanks for the info, Emmanuela! I don’t know anything about growing cilantro, but I have heard it’s quite difficult. I did know that coriander is the seed and cilantro is the leaf, and that people often confuse the two.

Trackback URI | Comments RSS

Leave a Reply