I make spinach dip a lot. It’s one of those dishes that I insist on making differently nearly every single time I make it. Until now. This one was supposed to be sampled and frozen for when we have house guests to feed. Sampling turned into a impromptu photo shoot, which turned into a little extra sampling on my part, which then turned into an all out feeding frenzy with P and I attacking the bowl you see pictured and barely getting the rest of the dip into the freezer. To say I might be making it this exact way the next two or three dozen times I make spinach dip would be pretty darn likely.
2 boxes of frozen chopped spinach [18 oz total] defrosted
8 oz box creamed spinach [grab an all-natural one from the freezer or make your own!]
2 cups of crumbled feta cheese
1 cup of part-skim ricotta cheese
1 cup of grated Italian-blend cheeses [or grated parmesan]
2-3 cloves of fresh minced garlic
1/2 cup of artichoke hearts, chopped
1 teaspoon dried minced onion [or onion powder]
1/2 teaspoon of garlic powder
1/2 teaspoon of salt
1/8-1/4 teaspoon cayenne pepper
to taste: any additional salt, pepper, + garlic
top it with: diced roma tomato, red onion + crumbled feta
serve it with: an assortment of veggies, crusty breads + white corn tortilla chips
so… how was it?
Veggie-tastic. That’s a word. Google it.
Fine… it isn’t a real word. But it is delicious! I highly suggest piling leftovers into an omelette the next morning. You’ll thank me later =)