Friday, November 9, 2007

When you dip we dip she dips...

Janine and Sarah's Artichoke Spinach Dip
So the story behind this one is set about 4-5 years ago. I was living in Uptown and had invited my friend Janine over for New Year's. We both love to cook, so we had decided to make this huge dinner for ourselves. The artichoke spinach dip recipe below came from a concoction that we threw together from various recipes that night, all the while finishing many bottles of wine. The result was great and we ended up just having the dip for dinner.

1 can artichoke hearts

1 bag frozen spinach, thawed

4 oz cream cheese

1 cup sour cream

1 cup mayo

2 cloves of garlic or more depending on your taste

salt and pepper

1 1/2 cups parmesan cheese

lemon juice from 1 to 1 1/2 lemons

Preheat oven to 350. Combine artichoke hearts, spinach, cream cheese, sour cream, mayo, garlic, S&P, 1 cup parm and lemon juice in food processor. Scoop into glass baking dish. Add 1/2 cup or remaining parm to top of dip. Bake at 350 for 10-20 minutes covered. Uncover and bake another 5 minutes until golden brown.

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