High today: 40˚, sunny
I think I see spring, I really do. Yet, I never trust the Illinois weather in the spring- I’ve seen snow in April before. It is just nice to see sun and feel some warmth. I’m itching to get back outside and start running.
In the spirit on spring, I am using spinach in vast amounts. Today’s use of spinach comes in the form of one of my favorite appetizers. When Mike and I go out to eat, we try and not order appetizers because they can be as much as a meal, so when I cook a nice dinner at home, I try and include an appetizer. We love spinach and artichoke dip.
Now, this is probably due to the fact that we love cheese and when you add cream cheese into the mix, we fall head over heals in love. This dip is super simple to throw together for a party or get together.
Spinach and Artichoke dip
- 16 ounce cream cheese
- 1 can artichokes
- 1 package fresh spinach
- 1/2 cup sour cream
- 1/4 veggie broth
- 2 tablespoons milk
- 1 cup mozzarella cheese
- 1/2 cup fontina cheese
- 1/2 cup asiago cheese
- 1/4 cup parmesan cheese
- 2 clove garlic
- 1 teaspoon each of oregano, parsley and basil
- 1/2 teaspoon each salt and pepper
- Preheat oven to 375˚.
- In a food processor combine cream cheese, sour cream, minced garlic, herbs, 1/2 cup mozzarella cheese, fontina, and asiago cheese. (Set aside remaining 1/2 cup of mozzarella and parmesan cheese for topping.) Pulse until mixture is well blended and cream cheese is smooth. Add in spinach, milk, veggie broth and artichokes-continue to pulse until both are combined into mixture (but not pureed- spinach should still be in leaf form.)
- Pour mixture into an 8 x 8 oiled pan and smooth out. Top with cheese and bake for 25-30 minutes until cheese is slightly browned and the dip is bubbly. Serve with bread or tortilla chips.