Monday, December 31, 2012

Aarti Sequeira: Smoky Spinach Artichoke Dip

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

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

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