I used to sneer down my nose at dip. I mean, it's just about the easiest, laziest thing you can provide at a party. For the most part. How many times have you gone to someone's house only to see them crack open a can of bean dip or a jar of queso? If they do manage to put some effort in, it's usually only the effort of mixing onion soup mix into sour cream. The making of a quality dip is certainly a lost art.
Probably one of my favorite combinations is spinach and artichokes. Put those two in a creamy mixture, and I'm hooked. But I could never seem to find a recipe for a spinach artichoke dip that had.....oomph. They all kinda fell flat. At least until I found this beauty. Great flavor, lots of creaminess, and warm to boot.
Smoky Spinach Artichoke Dip
From Aarti Sequeira
8 ounces frozen chopped spinach, thawed and squeezed dry
1 (12-ounce) bag frozen artichoke hearts, thawed and chopped into bite-size chunks
½ cup plus 2 tablespoons freshly grated Parmesan cheese
½ cup grated smoked Gouda cheese
½ cup shredded mozzarella cheese
3 cloves garlic, minced
½ teaspoon red pepper flakes
½ teaspoon whole coriander seeds
½ cup mayonnaise
½ cup sour cream
4 ounces cream cheese
Preheat the oven to 350°F.
In a large bowl, combine the spinach, artichoke hearts, ½ cup Parmesan, Gouda, mozzarella, garlic, red pepper flakes, coriander seeds, mayonnaise, sour cream, and cream cheese and mix until combined. Pour into a baking dish, top with the remaining 2 tablespoons of Parmesan, and bake until the edges are bubbly and light golden brown, about 25 minutes.
Allow the dip to cool slightly before serving with chips.
Makes 6 servings