Recipe for spinach-artichoke dip
This classic, crowd-pleasing appetizer can be made and refrigerated in the baking dish overnight. Prep veggies and bread for dipping ahead of time. Before the guests arrive, let the spread sit at room temperature for 20 minutes, then bake the creamy mixture until bubbling.
|1||tablespoon olive oil|
|3||cloves garlic, finely chopped|
|1||pound fresh baby spinach|
|1||can (14 ounces) artichoke hearts, drained and chopped|
|2||packages (8 ounces each) cream cheese, at room temperature|
|¾||cup sour cream|
|1||cup grated Jarlsberg|
|Salt and black pepper, to taste|
|Pinch each of ground nutmeg and cayenne pepper|
1. Set the oven at 375 degrees. Have on hand an 8-inch square baking dish.
2. In a large skillet over medium-high heat, heat the oil. Add garlic and spinach. Cook, stirring often, for 3 minutes or until the spinach wilts and most of the liquid evaporates. Transfer to a colander and when it is cool enough to handle, squeeze any remaining liquid from the spinach. Chop finely.
3. In a large bowl, mix spinach, artichoke hearts, scallions, cream cheese, sour cream, mayonnaise, Jarlsberg, salt, black pepper, nutmeg, and cayenne pepper. Transfer to the baking dish.
4. Bake the spread for 15 to 20 minutes or until it is bubbling at the edges and heated through. Serve with crusty bread, crackers, pita chips, and cut-up vegetables.
Karoline Boehm Goodnick