@GabGrabsGrub: Spinach and Artichoke Dip
Photo Courtesy of Gab Varano
The Super Bowl was this past weekend, and not to brag, but I made some pretty bangin’ dip to go with my chips. Spinach and artichoke dip is one of my favorites, so I was really excited to whip some up and enjoy as I watched the game, the new commercials and the Shakira and J-Lo halftime show, of course. This recipe is from Bon Appetit, but I made a few modifications.
Ingredients:
18 ounces baby spinach (I used fresh, but frozen is okay too – just make sure you thaw it), chopped
Two 15 ounces jars of artichoke hearts, drained and quartered
16 ounces cream cheese, cut into 1 inch thick slices
4 tablespoons unsalted butter
6 garlic cloves, pressed or finely grated
About 1 cup of grated Parmesan, plus a little bit extra
6 ounces fresh mozzarella cheese, cut into small pieces (easier to melt)
1 ½ teaspoon salt (or more)
1 teaspoon pepper (or more)
Tortilla or pita chips for serving
Instructions:
In a large pot over medium heat, melt the butter.
Add garlic and cook, stirring often until fragrant but not browned (approximately 1 minute).
Add artichokes and cook. Stir them so that they become coated in garlic butter (1-2 minutes).
Add spinach and salt and continue to cook, stirring often until spinach becomes wilted and most of the liquid is cooked off (7-8 minutes).
Add cream cheese and stir constantly until melted.
Add Parmesan, mozzarella and pepper, then stir until melted and creamy.
Taste and adjust seasoning to preference.
Serve with chips and dip to your heart’s desire!
Follow Gab Varano on Instagram @gabgrabsgrub
