DIP Artichoke Spinach
Recipe: by Rick Beach
Best baked in a Dutch Oven using a single or double ring of rolls (unbaked dough formed into rolls), surrounding the Dip. Then baking them together in the same Dutch Oven.
Best baked in a Dutch Oven using a single or double ring of rolls (unbaked dough formed into rolls), surrounding the Dip. Then baking them together in the same Dutch Oven.
Ingredients
- 12 - 14 oz Marinated artichoke hearts drained and coarsely chopped (can also use regular canned artichokes, about 2/3 cup chopped)
- 4 Cups Fresh Baby Spinach Chop Coursely after measuring [or 6 oz frozen chopped Spinach thawed and drained]
- 8 oz cream cheese room temperature
- 1/2 Cup Sour Cream
- 1/2 Cup Buttermilk
- 1/2 Cup Real mayonnaise Not Miracle Whip
- 1/2 Onion Sweet type finely chopped and sautéed
- 2 Stalks celery finely chopped and sautéed
- 1 clove garlic minced sautéed
- 1 tsp Sriracha Sauce or any "hot sauce"
- 1 Tbsp Worcestershire Sauce
- 1/2 Cup Fresh grated Parmesan cheese
- 1/4 Cup Mozzarella Cheese shredded + more for “serving” topping
- Salt and pepper
Instructions
- Sauté Celery, Onion, and garlic in a small amount of butter. Start celery first and sauté until translucent. Add the onion and continue until translucent. Lastly add the garlic and sauté a short period of time. Do not burn or over cook the garlic or it will turn bitter.
- If using frozen spinach, thaw and drain it. You can speed this up by microwaving until thaw. Then squeezing with paper towels to absorb any water.
- Mix all ingredients until uniformly combined.
- Preheat oven to 375°F
- Spread in a well-greased glass/ceramic/stone baking dish, tart, or quiche pan so that the dip is about 1 ½ to 2 inches deep.
- Bake uncovered 30-40 minutes or until light brown spots appear on the surface. Remove from the oven and sprinkle with the ¼ Cup shredded Mozzarella Cheese and garnish with Freshly Ground Black Pepper.
- Serve hot/warm with bread or crackers.
