Spicy Artichoke/Spinach Dip Recipe #78909
Quick party favorite of mine. Great to fix while watching the games or just having people over. I like to make it spicy to quench my Cajun taste buds.
50 min | 20 min prep
SERVES 10
- 1 (14 ounce) package frozen spinach leaves
- 1 (14 ounce) can artichoke hearts (not marinated)
- 4-6 ounces cream cheese
- 1 cup milk
- 4 ounces parmesan cheese
- 3 garlic cloves (chopped or pressed)
- 1/4 cup chopped onion
- 1 stalk celery, chopped
- 1/4 cup green onion, chopped
- 1 (4 ounce) can mushrooms
- 1/4 cup olive oil
- 4 ounces butter
- salt & pepper
- cayenne pepper or red pepper or any hot spices, you like
- Italian breadcrumbs
- 1/2 cup flour
- chips or French bread
- In a sauce pan simmer olive oil, butter,onions, green onions, celery and garlic until onions are soft.
- Using a food processor, drain and chop up the artichoke hearts, mushrooms and the spinach (must thaw and drain spinach before chopping, fresh spinach can be substituted) Set aside.
- In a medium size pot bring milk, cream cheese, parmesan cheese to a soft boil.
- Add salt, pepper and cayenne pepper to taste.
- Add ingredients from sauce pan (onions, butter garlic, olive oil, butter, celery).
- Whisk flour into mixture a little at a time so it does not lump up.
- Let simmer for 5 minutes.
- In a medium baking dish mix the ingredients set aside (artichoke hearts, spinach, mushrooms) and contents from the pot simmering on the stovetop.
- The mixture should be no more than two inches thick in the dish.
- Once mixed sprinkle a very light layer of bread crumbs over the top of the dip.
- Cover dish and bake in over for 15 minutes at 350 degrees.
- Uncover dish and bake for additional 15 minutes.
- Serve hot with chips or I prefer very thinly cut french bread broiled to be toasted in the oven with a mixture of garlic and butter lathered on them. As soon as they start to turn brown they are toasted. They will burn shortly after.
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5 stars