Believe it or not, this was the first time in my 45 years on this planet that I have made artichoke dip. Of course I’ve eaten it a thousand times, but I’ve always thought of it as something I eat at other people’s houses, or buy in a store pre-made, haha. My friend and I were throwing a super bowl party yesterday, and when we were planning out a list of things to make, it came up – and seemed like the perfect time and perfect opportunity for me to tackle this beast.
So . . . I sat down and wrote this recipe for what I thought sounded like the best flavor combination for it, we threw the ingredients together and waited patiently for the result. Not often do I get a recipe right on the very first try, but I have to say that this was probably the best ‘party dip’ I’ve ever had. The flavors are perfectly balanced, nothing really takes over – they all blend together to make the creamiest, cheesiest, gooeyist deliciousness ever. Try it for your next party, get-together or brunch and let me know how it goes, I’d love your feedback. 🙂
from: ben rayl
here’s a video showing how to make it:
- artichoke hearts - 2 14 oz cans, drained
- garlic cloves - 2 pressed
- cayenne pepper - 1/2 tsp
- worcestershire sauce - 1 tsp
- tabasco - 1 tsp
- dijon - 1 tsp
- parmesan cheese - 1/2 cup, grated
- cream cheese - 1 8 oz tub
- asiago cheese - 2 cups, shredded
- frozen spinach - 1 10 oz bag, thawed
- salt and pepper - to taste
- Pre-heat your oven to 350 degrees F.
- Roughly chop the artichoke hearts and but in a medium sized mixing bowl.
- Add the remaining ingredients (keep aside a little bit of the asiago and parmesan for sprinkling on top) and mix together well, then put in a 1.5 quart baking dish. Sprinkle the reserved cheese over the top, and press the dip firmly into the pan.
- Bake for about 45 minutes, or until the cheese is golden brown and bubbly.
- Allow to cool for about 15 minutes, then serve with toasted pita chips.