There are these times when I get this intense craving for artichoke and spinach dip, that creamy, gooey combination of tart artichokes, verdant spinach, and piquant cheeses. I'm giving myself a craving right now actually.
Hot Spinach and Artichoke Dip
inspired by Alton Brown's recipe and Kerrygold's
prep time: 10 minutes, cook time: 30 minutes
- 8 ounces (~1 cup) thawed, chopped frozen spinach
- 12 ounces (one package) thawed, chopped frozen artichoke hearts
- 6 ounces cream cheese
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 block (200g or approx 7 ounces) shredded Irish aged white Cheddar cheese (like Kerrygold's Dubliner)
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 2 cloves garlic, minced
- 1/3 cup grated Parmesan
- Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid.
- Heat cream cheese in microwave for 30 seconds or until hot and soft.
- Combine cheese with rest of ingredients, except the Parmesan.
- Spoon mixture into an 8-inch baking dish and top with Parmesan Cheese
- Bake for 30 minutes at 300F. Serve hot with bread, crackers or pita chips.