Wednesday, December 10, 2014

Simple Spinach and Artichoke Dip

I was in a rush to make a few appetizers a few weeks ago. It was a cloudy day so I wanted to make something warm, but I didn't want to make anything too labor intensive. After scrolling through various collections of "easy appetizers" and "quick appetizers" I decided to check Fine Cooking for some inspiration. I saw this dip and knew it was perfect. All you need to do is chop and mix some ingredients together and then bake the final product. Try to time the dish so it comes out of the oven around when you expect your guests to arrive. You could always prepare the dip ahead of time and just bake it later when you need it. Make up to one day prior to using and allow the dip to come to room temperature as you preheat your oven.

Recipe from Fine Cooking

10 ounce package of frozen chopped spinach, thawed and squeezed dry
6 ounce can artichoke hearts, thinly sliced and patted dry
1 cup freshly grated Parmesan cheese
3/4 cup mayonnaise
3/4 cup sour cream
Salt and pepper to season

Preheat your oven to 425ºF/218ºC. Place your oven rack on the middle of the oven. In a bowl, mix together the spinach, artichokes, 3/4 cup Parmesan, mayonnaise, sour cream, 1/2 teaspoon salt, and 3/4 teaspoon black pepper. Transfer the dip into an ovenproof baking dish (1 quart work well) and sprinkle with the remaining Parmesan. Bake until the top of the dip browns, about 25 minutes. Allow to cool slightly before serving. Pin It Now!

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