How did the holiday treat you? I ate PW’s cinnamon rolls (thank you to everyone who offered tips!), got a pair of red Tom’s and hung out with family. It was wonderful!
Did you know that 2011 is on…umm…Saturday! How did that happen? What an amazing year this has been! I’m ringing it in at a friend’s Mad Men themed New Year’s Party.
So my friend Teri and I are getting beehive hair-do’s, putting on glittery 50’s dresses and whipping up retro appetizers.
I contemplated a few options: tacky Jell-O molds, Swedish meatballs, deviled eggs (which I LOVE), pigs in a blanket (ew!), fondue (umm, yes please!).
I finally settled on this Spinach and Artichoke Dip.
It’s 50’s-ish, right?
I dunno. I think it counts, though, it reminds me more of late night runs to TGI Friday’s in college. I went to college in Winston-Salem, North Carolina and that was the only place open past 9pm. TGI Friday’s taught me a few things about spinach dip.
1. It needs an ample amount of spinach.
2. Have a ton of creaminess going on.
3. And an equal amount of cheesiness.
This spinach dip has all three of those things. It’s a winner!
A few tips? I got ’em. (I think.) I used frozen spinach. To thaw it quickly, I threw it in some really hot water. I then drained it and used a cheese cloth to get all the water out. You don’t want water in your spinach dip. It just ain’t right!
I added one artichoke heart. I went to battle with this artichoke for one artichoke heart. I recommend buying jarred artichoke hearts. MUCH easier.
Easy is good. If your spinach dip takes too much work then it’s not right.
I added Parmesan and mozzarella. I think the Parmesan gives it really good flavor and mozzarella gives it a good cheesiness. Add what you like! I think goat cheese would be lovely, too.
And then you just mix it all up. That simple. No biggie.
Put it in a gratin or casserole dish and top it with some more cheese. Bake it for 20-30 minutes and serve it with baguette slices or tortilla chips. Take a bite and then scream…
Happy New Year!
Perfect way to start 2011!
Spinach and Artichoke Dip
10 oz. frozen spinach, thawed
2-3 canned (or frozen) artichoke hearts, chopped
1/2 cup parmesan. grated
1/2 cup mozzarella, grated
8 oz. cream cheese, softened
1 1/2 tablespoons of mayo
1 1/2 tablespoons of sour cream
2 cloves garlic, minced
1/4 tsp salt
1 tsp red pepper flakes
Baguette or chips for serving
Preheat the oven to 400F.
Add all of your ingredients (except the baguettes, of course) to a large bowl and stir until combined. Place the mixture in a gratin dish or casserole dish, smoothing the surface with a spatula.
Top with a little freshly grated Parmesan cheese and bake for 18-20 minutes, or until all melty and golden on top. Serve with baguette slices or tortilla chips.