The new love of your life: Spinach Artichoke Dip

1304A7DB-3DA4-4A81-929C-979843A969F3This past week we hosted my daughters “2nd Annual Valentine’s Day Party”. It’s basically just piling a bunch of adorable babies all together in my house and letting them touch and eat whatever they want! Norah and I had a blast!

I LOVE hosting things, it genuinely fills my cup to have events for our friends and show them how much we love and appreciate them.

Last year I went a little overboard with the food, so this year decided I wanted to hang out with everyone more than I wanted to make 1,000 yummy side items. I chose to put out a tray a brownies and then made THIS SPINACH ARTICHOKE DIP. It’s making my mouth water just talking about it. Guys: trust me. You want to make this. It’s Pioneer Woman- so you know it’s gonna be a glorious cheesy treat!

Spinach Artichoke Dip

Prep 5 minutes∙ Cook 25 minutes∙ Makes 16 servings∙ Difficulty Easy

Ingredients:

  • 2 cans artichokes
  • 1 bag baby spinach
  • 6 tablespoons butter
  • 4 tablespoons garlic
  • 3 tablespoons flour
  • 1.5 cups milk
  • Salt & pepper
  • 1- 8oz package cream cheese
  • 1/2 cup crumbled feta
  • 1/2 cup grated Parmesan
  • 3/4 cups grated pepper jack
  • 1/4 teaspoon cayenne
  • Pita wedges or tortilla chips for dipping

Directions:

Preheat oven to 375

Drain the artichokes, then rinse them under cold water and set them aside

Place butter in a skillet to medium heat to melt, then mince 3 or 4 cloves of garlic

Put garlic into the skillet with your butter, stir it around for a couple of minutes over medium-low heat, until you start to smell the garlic.

Turn the heat up to medium-high and place the entire bag of spinach in the skillet with the butter and garlic, sprinkling with a little salt and pepper.

Cook it all for a few minutes until it wilts.

Pull the spinach out of the skillet and put it into a small strainer, applying a little pressure with a spoon to squeeze out as much of the butter as possible. Set spinach aside.

Next, toss in your artichoke hearts and stir around for several minutes, until most of the liquid cooks off and the artichokes develop a little color on the outside.

Transfer the artichokes to a plate. Set aside.

Melt three more tablespoons of butter in the skillet, then sprinkle in 3 tablespoons of flour and whisk together to make a paste and cook it for a minute or two over medium-low heat.

Pour in 1 1/2 cups of whole milk. Stir it around and cook it for two or three minutes, or until the sauce has thickened slightly. You can add a tad more milk if it gets too thick!

Add your package of softened cream cheese (I cut mine into 8 chunks to make for easier melting) and stir it around until it’s all and combined.

Add cayenne, feta, pepper jack and parmesan cheese, stir.

Chop your spinach up and add to your mixture, along with chopped artichokes. Give it all a good stir!

Now add your mixture into a buttered casserole dish and top the with a more grated Pepper Jack.

Place the dish in a 375 degree oven and let the cheese get melted and slightly bubbly.

Serve with chips or toasty pita bread!

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