Okay - I want to fix Spinach and Artichoke dip for the Superbowl....we all love spinach and artichokes here in this house....I've NEVER made it...only bought it.
What's your recipe? Do you buy fresh artichokes and spinach and steam them?
I HEAR it's easy to make....I have SO enjoyed the recipes that I have gotten on here!!! I'd love to have more!!!
THANK YOU!!!
Jo - wish we had a Dierbergers here!!
thanks ladies! Keep 'em coming!!
Here is my all time favorite one. I make it all the time and it always disappears.
http://www.bettycrocker.com/recipes/baked-spinach-articho...
For something completely different, but super yummy too...Try this....
http://allrecipes.com/recipe/knudsen-hot-broccoli-cheese-...
I steam fresh broccoli for this dish. :-)
this one is super yummy, knorr veggie dip package, 16 oz sour cream, 1 cup real majo, 1 bundle of green onions, 1 package of chopped spinich. mix together about 4 hours or the night before. super easy super yummy
I love this one and so does anyone who tries it. http://allrecipes.com/recipe/artichoke--spinach-dip-resta... I almost always have to double the recipe because it goes fast. I put it together the day before or morning of the event and then heat it before serving. The trick it to really drain the spinach...I mean squeeze it as dry as you can. And finally chop the artichoke hearts (Don't use a food processor, I have made that mistake before).
Fresh artichokes can be a bugger to work with. This is a case of canned being better. I have used fresh spinach before, but it's not worth all that extra effort...just get frozen.
I go to Dierbergs and buy it. :)
Personally, I don't like the kind that's too cheesy so I made my own recipe up. Granted, these are all just approximations, but I've never made a bad batch. Thaw out a brick of frozen, chopped spinach & squeeze the hell out of it. Chop up either 2 drained can's of artichoke hearts, or 1 can of hearts & 1 can of artichoke bottoms if you can find them. Hearts of palm works, too, so it's totally just a personal preference. Chop a drained small can (4 oz. I think) sliced mushrooms. In a casserole dish I mix together about 1 1/2 cups mayo, 1 cup sour cream, & 1/3 cup parmesan cheese with a good bit of salt, pepper, & garlic powder. Add in the spinach first & stir, stir, stir until it's all incorporated & then add the shrooms & chokes. I bake it uncovered at 375 for about 35 minutes or until it's brown & bubbly on top. My favorite to serve it with is Tostitos Scoops. I have never, ever, ever had any leftovers no matter where I've brought it or who I've made it for.
I honestly just take 16 oz of sour cream, a packet of Hidden Valley Ranch Dips, with a box of Spinach dip, mix it all together and put in a pretty bowl and DONE!
I usually use frozen chopped spinach ( I have done fresh and cooked it and it works too. Don't use canned), a jar of marinated artichokes chopped, a packet of knorr vegetable soup mix, an 8oz tub of chive and onion cream cheese, 8oz sour cream, and a cup of mayo. I mix it all together and top it with parmesan or italian five cheese blend. It is so good. I will be making it Sunday as well :)........I forgot to say that I bake it at 350° for about 30 min.
Rachel Ray did a spinach artichoke dip on her show today that looked yummy and was a slightly healthier version of this dip...I'm sure it's on her website.
I have a friend, that says "why make it when you can buy it... its cheaper."
ie: she says having to buy all the ingredients and make it, costs more. More time, more effort, more money, than just buying it.
LOL
too funny! the recipe SB gave u the link to is the one i use too! everyone loves it :) after i made this one i never wanted to make a spinach dip recipe using mayo again. so yummy.
I use the recipe on the back of the Knorr Vegetable packet w/frozen, drained spinach...and it IS good!!!
