Creamy Spinach Artichoke Mix (Print Version)
# Ingredients:
→ Vegetables
01 -
14 oz drained artichoke hearts from brine
02 -
9 oz thawed frozen chopped spinach
→ Dairy
03 -
9 oz soft cheese (Philadelphia type)
04 -
1 cup shredded cheese blend (try Monterey Jack, Cheddar or Colby)
05 -
½ cup freshly grated parmesan
06 -
½ cup tangy sour cream or thick yoghurt
→ Condiments
07 -
1/3 cup creamy mayo
→ Seasonings
08 -
1 tsp powdered garlic or 2 fresh garlic cloves, finely chopped
09 -
Salt and pepper for seasoning
# Instructions:
01 -
Cut the drained artichoke hearts into rough chunks.
02 -
Press out all extra water from your thawed spinach using a dishtowel, paper towels, or push through a colander with a wooden spoon.
03 -
Put your soft cheese in a big microwave-safe bowl and heat it in two 30-second bursts until it's nice and soft. Stir until smooth.
04 -
Toss in all other stuff and stir gently until mixed. Don't overdo the stirring - you want the spinach and artichokes to keep their chunky texture.
05 -
Pop the mixture back in the microwave until it's as hot as you like. Add more salt and pepper if needed.
06 -
Eat it while warm or cooled down with some crunchy crackers, fresh veggie sticks, or chips.
# Notes:
01 -
Grab artichokes in brine instead of oil for a zesty flavor and less dripping. If you're feeling fancy, the oil-marinated ones work too for a richer taste.
02 -
Go for a good brand of frozen spinach - it'll hold up better and you won't lose as much when squeezing out the water.
03 -
This dip stays good in the fridge for about 4 days. You can freeze it too for later. Just warm it up thoroughly before eating. If you used fresh garlic, try to finish it within 3 days.