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Saturday, May 16, 2015

Spinach and Artichoke dip




Some of our dear friends are big fans of Spinach and Artichoke dip. We have made this one many times and thought we should document it here so we would have a place to go next time we needed the recipe. Plus, it is great.

If you have ever been to Houston's or many similar places that offer a spinach and artichoke dip, that is the mark we are trying to hit.

Let's get started.

Research:

We've ,made this a few times in the past so we have a starting point. It is here. Martha Stewart with a few modifications.

Ingredients:

2 teaspoons olive oil
1 medium onion diced
2 garlic cloves
2 lbs of spinach coarsely chopped
0.5 cups of milk
6 oz cream cheese
3 dashes worcester sauce
3 dashes tabasco
0.75 cups mozzarella
course salt and fresh ground pepper
and 1 can of artichoke hearts


Plan:

You need to have having a party because not only does this make a lot, it is also a lot of calories so you will want to spread it around or get fat.

Preheat the oven to 425

Follow along...

Execution:

In a large dutch oven sauté the onion and garlic over medium heat until lightly browned. 5-7 minutes.

add and cook down the spinach. 5-8 minutes.


Meanwhile, heat the milk on high heat



Add the cream cheese and whisk for about 3 minutes until smooth



After wilting, pull out the spinach and press in a colander to remove as much moisture as possible.


In the milk, add the worcester and tabasco



and 0.25 cups of cheese and season with salt and pepper



Combine and mix



And add the artichokes





Pour in a lightly oiled 1.5 quart baking dish and sprinkle the top with remaining cheese.

Bake until brown and bubbly about 20-25 minutes.





Verdict:

This is a big hit although I thought it could have used a little more salt and maybe something else? Go make this especially on a football day.







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