Thursday, October 9, 2014

Spinach & Artichoke Dip

I used to always order Spinach and Artichoke Dip when dining out. Several years ago I worked on perfecting a rich and creamy version I could make myself. I don’t order it out anymore – this is so good. A family favorite and great for the upcoming holidays or anytime you want some decadent and delicious comfort food!

Spinach & Artichoke Dip
10 oz. frozen spinach, thawed and drained
14 oz. can artichokes, drained and chopped
1 medium onion, chopped
1 Tbs. fresh garlic, minced
1/2 cup mayonnaise
3/4 cup grated Parmesan cheese
1 cup grated Cheddar cheese 
2 cups grated Monterey Jack cheese
1 8 oz. package cream cheese 
1 can cream of mushroom soup
1 can mushrooms
2 cups heavy cream or half and half
½ cup slivered almonds

Preheat oven to 375 degrees. Lightly grease a large deep baking dish. Mix all ingredients very well. Place in baking dish and bake for approximately 35 to 45 minutes. Add the slivered almonds to the top of the dip for the last 10 minutes. Serve with bread, tortillas or crackers. This is also great with veggies. 

Note – Use mayonnaise, Miracle Whip will not work with this recipe. Also, I have tried fresh spinach and it does not work well. Too much liquid drains out of the spinach during baking and makes the dip too watery. Make sure and press the thawed spinach well with paper towels – get out as much water as you can before adding to mixture. Feel free to substitute with half and half. It is not absolutely necessary to use the heavy cream but it does make a richer and creamier dip. This recipe makes a lot! I have cut it down from my original recipe, but still, be prepared to freeze some for later use. It reheats very well from frozen state. One last thing – this is a very forgiving recipe. Feel free to make changes here and there if you want – it should work out just fine.

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