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Sunday, May 1, 2011

Spinach Artichoke Dip, Where have you been all my life?

Oh, wait. You've been right here? In the back of my mind, since the early 90's? When I first went to Olive Garden with friends in high school, and then we found the secret recipe to re-create you, and ate piles and piles of spinach dip, and fought about who would get to bring you to parties? Yes, this is that dip.

Spinach Artichoike Dip:

1 package cream cheese (or you could use tofutti to make it vegan)
1/2 bag frozen spinach (or more)
1 small jar marinated artichokes
1 oz mozzerella (I use a cheese stick)
2 cloves garlic, minced
sprinkles of red pepper flakes

Carefully open the artichokes, and drain out the liquid. Rinse and drain. Remove artichokes from jar, and chop them up a bit. In a pot, add the artichokes and the garlic, and cover with about an inch of water. Cook over medium high heat for a few minutes, then add the spinach.

Drain out most of the liquid after the spinach has cooked. Add in the cream cheese, and stir. Stir some more. Then add the mozzerella, and remove from heat. Stir! Top with chile flakes and eat with bread.
You know you want to.


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