Spinach Artichoke Dip

55pluslifemag.com

Melanie

Best spinach artichoke dip I’ve had

subheading: SHOPPING LIST FOR SPINACH ARTICHOKE DIP:

1 tablespoon extra-virgin olive oil

3 garlic cloves, minced

11 ounces (11 cups) baby spinach, chopped coarse

8 ounces cream cheese, softened

6 ounces Gouda cheese, shredded (1½ cups)

3 ounces Parmesan cheese, grated (1½ cups)

1 ⅓ cups marinated artichoke hearts, chopped

1 cup mayonnaise

¼ teaspoon pepper

⅛ teaspoon cayenne pepper

subheading: BEFORE YOU BEGIN:

You will need one 12-ounce jar of marinated artichoke hearts to yield the 1⅓ cups called for here. You can substitute canned artichoke hearts if you can’t find marinated. If you can find only 5-ounce packages of baby spinach, there’s no need to buy a third package to make up the extra ounce; just make the dip with 10 ounces. Use the large holes of a box grater to shred the gouda and a rasp-style grater to grate the Parmesan. Serve with tortilla chips, crusty bread, pita chips, or vegetables. You will need one 12-ounce jar of marinated artichoke hearts to yield the 1⅓ cups called for here. You can substitute canned artichoke hearts if you can’t find marinated. If you can find only 5-ounce packages of baby spinach, there’s no need to buy a third package to make up the extra ounce; just make the dip with 10 ounces. Use the large holes of a box grater to shred the gouda and a rasp-style grater to grate the Parmesan. Serve with tortilla chips, crusty bread, pita chips, or vegetables.

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