For my roommate’s birthday yesterday, we had a wonderful potluck/cookout. I was excited to make spinach and artichoke dip. I found the best recipe in my 2010 Food and Wine Cookbook. I’m thinking of making this as an appetizer for Thanksgiving. It is very easy to make but more sophisticated and yummy than other spinach dips I’ve tried making. Enjoy!
Spinach and Artichoke Dip (from Food and Wine)
What You Need
– 1 tablespoon extra-virgin olive oil
– 1 small onion, finely chopped
– 3 garlic cloves, very finely chopped
– 16 ounces marinated artichokes, drained and coarsely chopped (I used a bit less, just one 14 ounce can, but next time I’d try for a little bit more)
– 1/4 cup dry white wine
– Two 10-ounce packages frozen chopped spinach, thawed and squeezed dry
– 12 ounces cream cheese, at room temperature
– 1/2 cup freshly grated Parmigiano-Reggiano cheese
– 1 teaspoon finely grated lemon zest
What You Do
1. In a large skillet, heat the olive oil until shimmering.
2. Add the chopped onion and garlic and cook over moderate heat, stirring, until softened, about 5 minutes.
3. Add the artichokes and cook, stirring occasionally, until lightly browned in spots, about 5 minutes.
4. Add the white wine and cook until nearly evaporated.
5. Add the spinach and cook, stirring, for 1 minute.
6. Add the cream cheese, Parmigiano-Reggiano and lemon zest and season with Tabasco.
7. Cook, stirring, until the dip is creamy, about 2 minutes.
8. Transfer to a bowl and serve warm (the recipe says you can serve it at room temp but it is much better warm!)
I served the dip with crackers, chips, and bread. The recipe calls for spiced pita chips that would be delicious as well. The dip is great, so it doesn’t matter what you serve it with really.
I hope you are all starting to think about your Thanksgiving menu and turkeys. I am going to be going to a pre-Thanksgiving party the Sunday before Thanksgiving and have been challenged to find a local MD turkey farm that will allow me to pick up our turkey on the Sat. before Thanksgiving. At the Farmer’s Market in Greenbelt, I found it: Ferguson Family Farm. I’m looking forward to working out the logistics for an early pick up of our truly farm fresh turkey.
I love this season!