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Monday, October 20, 2008

football food: creamy spinach artichoke dip

spinach artichoke dip

A and I don't really have "date night" since he's in grad school, but we do have "date football" on Sunday afternoons. If both our teams (Panthers & Steelers) are on at the same time, we bring the second TV down from the bedroom and set both up side by side. We'll make dips, chicken wings, ribs, and get some new microbrew to try. It's quite a production. This spinach dip is the most often repeated football food around my house; and if you're serving it for guests, it gives you maximum impressiveness while requiring the least amount of effort. The base is the same, but you can play around with different cheeses, different amounts of pepper/garlic, etc.

Grocery list: 10-oz package frozen chopped spinach (thawed), 1 8-oz package cream or neufchatel cheese - softened to room temperature, 1/2 cup sour cream, 1/4 cup mayo, 1.5 cups grated cheese (mozzarella, cheddar, even a little parmesan thrown in can't hurt), sriricha hot sauce, worcestershire, dijon mustard, 1 jalapeno or serrano, 1-2 garlic cloves, 1 small jar artichoke hearts, salt & pepper.

cheesy base for spinach dip

This isn't a very appetizing picture is it? Mix your softened cream cheese with the sour cream, mayo, and about 1 T worcestershire, 1-2 T sriricha hot sauce and 1 tsp dijon mustard. Stir until smooth, then fold in the grated cheese.

artichokes jalapeno garlic mixed into cheesy base

Drain and chop the artichokes, and mince your jalepeno or serrano pepper, and mince 1-2 cloves of garlic.

mixing spinach into base

Squeeze as much liquid out of the defrosted spinach as possible, then stir it into the base. Pour into a baking dish (I use one that can go straight to the table), and bake for about 30 minutes at 350 degrees, until bubbling and starting to brown in spots. Serve with chips, pita crisps or crackers.

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