Tell me you remember this song?!
As soon as I went to title this post, “Spinach Dip,” I got the “Now dip, baby, dip!” lyrics in my head. Now you’ll be singing this song into 2011. You’re welcome. 
Would you believe that I’ve never tried spinach and artichoke dip?! I know. But, if you’ve been following long enough, you already know that I have an aversion to creamy white things, especially mayo, cream cheese, and sour cream.
Just typing those words makes me shudder.
Dips typically contain at least one of these ingredients, so I always run for the hills when I see them on the menu, or served at parties. Plus, I am not big on foods that are “shared,” meaning I fear the “double-dippers.” I don’t like to think about putting food in my mouth that has been poked over and over again with others’ chips.
Awhile back, I spent a good amount of type searching for a recipe for spinach and artichoke dip without any of these ingredients. I found one, and put it aside for another time. When the time came to make it, it was nowhere to be found. It took awhile to re-find it, and it is now bookmarked on every computer, and I printed about 5 copies. This recipe is that good. I can’t ever lose it again.
Spinach and Artichoke Al Forno
Ingredients:
- 1 1/2 cups whipping cream
- 1 tablespoon flour
- 1/4 teaspoon garlic pepper seasoning (I made my own!)
- 4 tablespoons parmesan-romano cheese mix
- 1 (16 ounce) package frozen chopped spinach, thawed and drained
- 1 cup shredded asiago cheese
- 1 (14 ounce) can artichoke hearts, drained well
Directions
- Rinse, drain, and chop artichoke hearts.
- Preheat oven to 350F and lightly spritz a baking dish with cooking spray (Pam).
- Whisk together cream, flour, garlic pepper and 2 tablespoons parmesan-romano cheese until well blended.
- Heat in microwave oven in interval, stopping to stir, until very hot and thickened slightly.
- Stir in spinach, Asiago cheese, and artichoke hearts until well mixed.
- Place mixture into prepared serving dish, spreading evenly.
- Sprinkle top evenly with remaining 2 tablespoons Parmesan cheese.
- Bake, uncovered, in oven 15 to 18 minutes or until hot and bubbly, and then broil until brown, if desired.
- Serve with crostini or tortilla chips.
This recipe took a bit of prep work, but the result was so worth it! I didn’t have, or even know, what garlic pepper seasoning was, so I just searched how to substitute it. (Google is your friend, folks!) It’s just pepper, parsley, and garlic seasoning. I don’t remember the exact measurement, but just do a search and you’ll find it easily enough. I purchased artichokes that were already quartered for me, and I cut them up a bit more. It is important to drain the ‘chokes and spinach well, as you don’t want to water down your dip. I didn’t have time to take a pic after it came out of the oven, as guests were starting to arrive. I served it along side Stacy’s pita chips, and it was crazy delicious!
Creamy, luscious and comforting, this dip is outstanding! It’s creamy without being too heavy, and the cheese flavors are just right in my opinion- light, but not too salty or “sharp.” The spinach and artichokes give the dip a great “chunky” texture and bring some nutrition to the table. While it’s still not healthy, it’s an awesome alternative to the usual cream-cheese-laden dip.
I’m so glad I was able to find a replacement for the ever-popular dish- now I’ll never feel like I’m missing out!
I hope you all enjoy your last day of 2011! I was lucky enough to use my last vacation day today, and I have quite the “to-do” list. My New Year’s Eve plans involve a guy named Lloyd, homemade pizza, white wine, bubbly, and the couch.
Cheers!
