I had a bag of spinach that was about to go bad and it was my brother-in-law's birthday dinner so I decided to make this as an appetizer. My daughter loves spinach artichoke dip but only if is is thinner and scoopable with a chip. This was a hit, both with her and with all of the dinner guests. I brought tortilla chips to serve this with but there happened to be a loaf of bread there that was really delicious with this as well.
Ingredients:
16 oz baby spinach
2 cups heavy cream
10 oz jar of artichoke hearts, drained and diced
4 oz of cream cheese
2 cloves of garlic, grated
1/4 cup sour cream
8 oz Monterey Jack cheese
1/4 cup mozzarella cheese
3/4 cup parmesan cheese
Salt and pepper
Preheat the oven to 400. Pour a small amount of water into a large pot and add the spinach. Cook the spinach over medium heat until just wilted. Place the spinach in a large strainer to drain while you complete the rest of the steps. Rinse the pot and place it back over medium-high heat. Add the heavy cream and bring to a boil. Reduce heat so the cream doesn't boil over and reduce by half until the cream has become thick. Put the cream cheese into a heatproof bowl. Season with salt and pepper and grate the garlic over the top. When the cream is reduced, season it with salt and then pour it over the cream cheese and garlic. Whisk until smooth. Dice the drained artichokes and spinach and add to the mixture. Add in all of the mozzarella and 2/3 of the jack and parmesan cheeses. Stir to combine and then pour into an 8"x8" baking dish. Top with remaining cheese and bake for 30 minutes or until the cheese on top has nicely browned. Serve after cooling for a few moments with tortilla chips and crusty bread.
Ingredients:
16 oz baby spinach
2 cups heavy cream
10 oz jar of artichoke hearts, drained and diced
4 oz of cream cheese
2 cloves of garlic, grated
1/4 cup sour cream
8 oz Monterey Jack cheese
1/4 cup mozzarella cheese
3/4 cup parmesan cheese
Salt and pepper
Preheat the oven to 400. Pour a small amount of water into a large pot and add the spinach. Cook the spinach over medium heat until just wilted. Place the spinach in a large strainer to drain while you complete the rest of the steps. Rinse the pot and place it back over medium-high heat. Add the heavy cream and bring to a boil. Reduce heat so the cream doesn't boil over and reduce by half until the cream has become thick. Put the cream cheese into a heatproof bowl. Season with salt and pepper and grate the garlic over the top. When the cream is reduced, season it with salt and then pour it over the cream cheese and garlic. Whisk until smooth. Dice the drained artichokes and spinach and add to the mixture. Add in all of the mozzarella and 2/3 of the jack and parmesan cheeses. Stir to combine and then pour into an 8"x8" baking dish. Top with remaining cheese and bake for 30 minutes or until the cheese on top has nicely browned. Serve after cooling for a few moments with tortilla chips and crusty bread.
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