Wednesday, May 29, 2013

Making Spinach Artichoke Dip with Fresh Spinach

Fresh Spinach Artichoke Dip
Do you love spinach and artichoke dip?  Me too!  I enjoy spinach and artichoke dip as a cold spread for crackers and as a hot, gooey dip with pita chips or French bread toasts.  What I don't like is the
messy process of making it with frozen spinach.  No matter how hard I try it always seems like I end up with pieces of the frozen spinach from head to toe.

The last time I made a spinach and artichoke dip I decided to experiment using chopped fresh spinach in place of the usual thawed frozen spinach used in most recipes.  It worked beautifully with no mess.  Now this is my preferred, no fuss method of making one of my favorite appetizers.

If you are growing spinach in your backyard garden this recipe is a great way to use some of your spinach bounty.  If you don't have a backyard garden just grab a bag of baby spinach from the produce section of your grocery store and you'll be good to go.

Donna's Fresh Spinach Artichoke Dip
Use Chopped Fresh Spinach
  • 2 tablespoons olive oil
  • 1 teaspoon crushed red pepper
  • 1 medium onion, chopped
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 1 jalapeno pepper, chopped, seeds and membranes removed
  • 2 tablespoons dry white wine
  • 4 cups chopped baby spinach
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 8 ounces cream cheese, softened
  • 1 tablespoon chopped fresh parsley
  • 3 ounces shredded Parmesan cheese
  • 6 ounces shredded mild cheddar cheese
  • salt and pepper to taste
  • Sriracha chili sauce, or Frank's Hot Sauce, to taste

Heat the oil and red pepper flakes in a medium skillet over medium heat. Add the onion, jalapeno pepper, and garlic.  Cook, stirring, until the onion is soft and translucent, about 5 minutes. Add the artichokes and chopped spinach. Cook, stirring, about 2 minutes more.  Add the wine and let cook until liquid is reduced by half, about 2 to 3 minutes. Remove from heat and let cool.

The Vegetable Ingredients

In a large bowl. mix together the sour cream, mayonnaise, and cream cheese until well combined. Add the parsley, cheese, salt, pepper, and hot sauce; mix until well combined.
Mix Vegetables with Cream Cheese Mixture

Fold in the cooled spinach and artichoke mixture. Taste and season as needed with salt and pepper.  Chill about 2 hours, refrigerate up to two weeks or freeze to keep longer.

Enjoy Hot or Cold

Get the printable Fresh Spinach Artichoke Dip recipe.



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