I think spinach artichoke dip is one of the best things on the planet, evidenced by the fact that I ate this for four days straight until it was gone, every morning for breakfast. Little toasted pieces of baguette spread with this delicious stuff, and a fried egg. This is actually somewhere between a spread and a dip, so whether or not you serve with toasted baguette or crackers is up to you. One key to making good spinach artichoke dip is to use fresh spinach. Frozen spinach to me is repulsive, and it only takes a couple minutes to saute some fresh baby spinach leaves. Here’s how to make it:
9 oz package fresh baby spinach
1 clove of garlic, minced
9 oz package frozen artichoke hearts, thawed and chopped
6 oz cream cheese
3 tbsp mayonnaise
1/4 cup grated pecorino romano or parmigiano reggiano
1/4 tsp crushed red chili flakes
salt and pepper
In a large skillet, saute the garlic and spinach until wilted.
Remove the spinach from the pan, and when it’s cool enough, squeeze out all the water from the spinach, so your dip/spread doesn’t get watered down.
In a microwavable bowl, heat up the cream cheese until soft. Add the cooked spinach, chopped artichokes, mayonnaise, cheese, and red chili flakes. Season to taste with salt and pepper. When ready to serve, microwave it until it’s hot, then serve with toasted baguette or crackers. Enjoy! Thanks for reading and I’ll see you tomorrow!