It’s getting near the holiday season again, and it’s always good to have a few easy recipes that can be taken to various parties and pot-lucks. I’ve found that nothing is better than knowing how to make a good dip or two, and spinach artichoke dip is not only an enormous hit with most folks, it’s also very easy to make. Here’s what you need:
- 1 sourdough bread bowl. Not to be all “Sandra Lee Semi-Homemade” here, but just buy one from the bakery. Insert your knife into the bread at about a 45-degree angle and cut in a circle to make the bowl.
- 1 cup spinach. Use frozen and thaw it out, or blanch your own. To blanch, boil your spinach leaves for 30-45 seconds, then dip them out and put them immediately into a bowl of ice water. Gently squeeze out the excess moisture. In either case, frozen or blanched, chop it up finely.
- 2 jars of marinated artichoke hearts, drained and rinsed. You can, of course, use frozen, or you can make your own – but that process is an entire post of its own.
- One package of cream cheese.
- 1/4 cup sour cream.
- 1/4 cup mayonnaise. If you’d like to make your own, follow our instructions for aioli using regular canola oil instead of garlic oil. By all means, though, use the kind in a jar.
- 1/4 teaspoon garlic puree or 1/2 teaspoon garlic powder.
- 2 tablespoons chopped shallots or 1 tablespoon onion powder.
- 1/2 teaspoon crushed red pepper (to taste).
- 1/2 teaspoon salt.
Soften your cream cheese in the microwave for a few seconds, then mix everything up in a bowl until smooth. The dip can go into a covered dish until ready to serve. Serve in the bread bowl with corn chips, crackers, or crudites. Yes, it’s that easy! Happy cooking!