Wednesday, October 14, 2015

Artichoke Spinach Dip

I think I remarked some months ago that this was turning into a dip blog because so many of the recipes I put up here seem to be for something to spread on a cracker or carrot stick. But who doesn't need the occasional dip recipe? Especially this time of year, when the approaching holidays can mean entertaining family and friends. I attempt to entertain friends at the end of every month when I host a stitch and bitch. It's not always possible that all of us can make every meeting, but regardless of the number of people I'm expecting, I always provide homemade snacks.

Most recently, I made spinach artichoke dip. I've always enjoyed this classic veg-and-cheese concoction but didn't want to make the traditional cream cheese and instant vegetable soup-based version. Not to disparage that recipe - I certainly ate plenty of it in my youth and much preferred it to that other soup mix dip, French onion (bleurgh!) - but I wanted to do something different, and just as easy.

Rather than seasoning cheese with soup mix, I bought ready-seasoned cheese. A convenient cheat. Mashed up with veg and a few seasonings, it was pretty tasty. As always, I was too lazy to make crudite, so I served it with Keebler Townhouse Flatbread crackers.

Artichoke Spinach Dip

1 (6.5 ounce) container garlic herb cheese (Alouette or Boursin or whatever)
1/2 cup sour cream
1 tablespoon mayo
1 14-ounce can or jar of artichoke hearts
1 box frozen spinach, thawed
2 tablespoons finely grated Parmesan cheese
2 scallions, chopped
1/4 teaspoon salt
2 teaspoons lemon juice

Stir together the cheese and sour cream. Mix in the mayo. Chop the artichokes finely and add to the cheese mixture.

Squeeze out all of the moisture from the spinach by placing it in a tea towel and wringing it. Chop the spinach and stir into the artichoke cheese mixture. Stir in cheese and scallions, and season with salt, lemon juice, and pepper.

Serve with crackers, flatbreads, crudite, etc.

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