I’ve tried different variations with this recipe, and I have found the perfect combination of ingredients to make this a phenomenal appetizer. I prefer the use of a small crock-pot as well, it allows you to mix and serve all in one container. Once you’ve tried this recipe please feel free to leave any comments or variations, I’m always looking for ways to spice things up a bit.
1 bag Fresh Spinach (washed)
1 1/2 cups Artichokes, canned or frozen
1 pkg Softened Cream Cheese
1/4 cup Sour Cream
1/4 cup Mayonnaise
1/3 cup Shredded Parmesan Cheese
1/2 cup Shredded Mozzarella Cheese
1/2 tsp Garlic Paste
1/4 tsp Salt
6 shakes of Tabasco® Green Pepper Sauce
1/2 tsp Red Pepper Flakes (optional)
Taking the spinach, remove all stems and place leaves into a medium skillet. If you prefer to wash the leaves again that is definitely up to you. You can then drain and chop up the artichoke hearts. They can come packaged whole, so I quarter them and do extra chops here and there. Add the chopped artichokes to the spinach and set to a medium-high temperature. Add 1 cup water. It will not take long for the spinach to reduce, I use tongs to keep turning the mixture in the pan, to allow even cooking. You are looking for the spinach to become cooked and the artichokes to become tender. Once done, remove from heat and strain, you need to make sure you remove all the extra liquid from the leaves so feel free to press on them to get it all out.
To soften the cream cheese I place it on a microwave safe plate and microwave in intervals of 30 seconds until softened. In a mixing bowl or your small crock-pot add the cooked spinach and artichoke mixture, cream cheese, sour cream, mayonnaise, parmesan, mozzarella, garlic paste, salt, and Tabasco® sauce. Using a wooden spoon, mix the ingredients together until well blended. If the mixture seems a bit thin you can add more mozzarella. At this stage if you prefer you can also add the red pepper flakes, it all depends on the type of heat that you like with your food.
The dip is now complete! If you are one for making your dips the previous night place the dip in the refrigerator and it will keep, just make sure to give ample time for the dip to heat up when you are ready to serve. Being a thicker dip, it will take a tad bit longer than thinner dips. The use of the crock-pot helps in this situation, by setting to high for 10 minutes, stirring, then turning it down to low will help keep the dip stable without burning it.
I tend to serve this dip with my favorite blue tortilla chips, the contrast of colors always looks appealing, and the flavors compliment each other. I know that your friends and family will all rave about this dip and ask you for the recipe, so feel free to share. Enjoy!