The story starts with a sad pack of spinach on its way out the door. I usually keep a pack in there regularly to encourage myself to eat more greens. Wah, wah. Very boring, I know. However, for a couple weeks I was not feeling it. Which leads us to the slightly wilty star of our show.
This next part may be a little controversial, but hang with me. I think typical spinach & artichoke dip is kinda yuck. I just do not believe that something that is hot & creamy should also be chunky. I just cannot. So that’s my first problem.
My next problem with the typical dish is that you can never get everything in one bite. You’re either having a huge chunk of artichoke or that weirdly textured, stringy spinach. I’ll pass.
I’ve had this theory for awhile that a smooth spinach & artichoke dip would be about a million times better. So when that wilty spinach came a knockin, I answered the door.
AND LET ME TELL YA.. my theory was completely correct. You can taste everything in every single dang bite. There’s no slimy spinach or enormous artichoke falling off your chip. And if you’re one of those people who is all about the ordinary version, come over to the enlightened side. You will not be sorry.
xx
ellyn
SERVINGS: 6-8
TIME: 30 minutes
INGREDIENTS:
- 8 oz cream cheese
- 2 tablespoons mayo
- 1.5 teaspoons dijon mustard
- 1 cup shredded mozzarella
- ½ cup grated parmesan ( + 1 tablespoon for topping )
- 2 cups fresh spinach
- 6 oz marinated artichokes
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon red pepper flakes for serving
INSTRUCTIONS:
- Preheat oven to 400.
- Combine all ingredients ( minus 1 tablespoon parmesan & red pepper flakes ) in a food processor. Add to an oven safe baking dish.
- Top with grated parmesan cheese.
- Cover with aluminum foil & bake for 20-25 minutes or until hot & bubbly!
- Top with red pepper flakes if desired!
- Enjoy!
