I have always loved spinach artichoke dip. I mean what’s not to like, it’s gooey, cheesy goodness. Before Alexis was born, I started experimenting with making my own. This recipe is what has evolved over time. The components are mostly the same, but the quantity and quality has changed over the years. I have friends who specifically request this dip when they’re coming to visit. It’s always a hit with those that love this kind of dish.
What You’ll Need:
1 – 12 ounce package of frozen spinach
1 – 12 ounce package of frozen artichokes, chopped
1 – 8 ounce package of cream cheese
1 cup of sour cream
1/2 cup of mayonnaise
1 cup of Parmesan, shredded (Note: Make sure you’re using real Parmesan.)
6 to 8 ounces of goat cheese
1 teaspoon of garlic salt
Freshly ground black pepper
1/4 teaspoon of sea salt (Note: Only add the extra salt is the garlic salt you use isn’t particularly salty.)
Mozzarella (optional, only if you choose to bake the dip)
This dip can be made two ways. Once you get all of the ingredients in the pot and heated through and the cheeses are all melted, it’s perfectly OK to eat right away, BUT if you want to really make it pop, top with some mozzarella and bake. If you’re going to go the oven route at the end, preheat your oven to 400 F before you start making the dip.
In a large stock pot add all the ingredients except for the mozzarella, and stir over medium heat until heated through and bubbly. It really is that simple. At this point you’re ready to go, or you can do the next step.
If you decide to bake the dip, spread the dip out into a baking dish and cover with a generous layer of mozzarella cheese.
Bake for 10-15 minutes until cheese is melted and slightly browned on the edges.
Serve with crudités, bagel or tortilla chips, or toasted bread. The toasted bread is really, really good, but you can’t go wrong with any of the choices.
If you really want to spice things up, throw on some splashes of hot sauce.
Notes: You can leave out the artichokes if you want to, but they really do make the dish. This dip makes a good topping on pizza in place of your traditional tomato pie, or spread on garlic bread before baking.