Sweet jellybeans, I love spinach dip. If I found myself stranded on a ship in the middle of the ocean with nothing to eat but tins and tins of the stuff, I’m pretty sure I’d still be fat and happy by the time a passing vessel finally found me. It’s creamy, it’s filling, and hey — it has vegetables! That’s good for you, right?
Palmer and I have strategic systems of rating which local restaurants (and they’re chains) have the best spinach dip — often touted at these establishments as spinach and artichoke dip. I’ll take it either way. To date, my favorite recipe has to be Red Robin’s! It has tomatoes and onions, too, and it’s just… it’s delicious. Runner-up honors go to Olive Garden, which serves theirs with bread, and TGI Friday’s, which is very cheesy.
It’s with this spinach dip love that I came across a recipe for a hot artichoke spinach dip on AllRecipes, and that’s sounding incredibly good right now! Especially after I’ve been sick. And it’s snowing outside? An excellent comfort food! Too bad I’m not slipping and sliding my way over to the grocery store to get the needed ingredients, but I’m stashing this recipe away for a future rainy — or snowy — day.
1 (14 ounce) can artichoke hearts, drained
1/3 cup grated Romano cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon minced garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/3 cup heavy cream
1/2 cup sour cream
1 cup shredded mozzarella cheese
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
2. In a blender or food processor, place artichoke hearts, Romano cheese, Parmesan cheese and garlic. Pulse until chopped, but not ground. Set aside.
3. In a medium bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish.
4. Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and bubbly. Yield is 16 servings.