by Mommy Hobbies
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In my napsack stash
HUGE disclaimer. I LOVE cooking. But I am not a master cook or even claim to know the first thing about cooking…I just follow the recipes — evidently the right ones because people keep wanting my food. I make silly mistakes when I cook, too. Not sure why I’m sharing my boo-boo with you all today…but I am. Oh, wait, I know, it’s because this recipe is totally worth sharing, silly boo-boo or not!
With that said, this recipe is a show stopper. It’s just a dip. But it’s awesome. It’s so awesome that it taught me a thing or two.
- I need a food processor
- My blender is NOT a food processor but it’ll do in a pinch…smoking motor and all.
- Pulse puree does not mean — turn it on, leave it on, and forget about it.
*sigh* So, my artichoke spinach dip turned out looking like guacamole instead of a nice textured dip smothered with bubbling mozzarella. Threw my mind for a twist. Why is there mozzarella on my guac — and dude, where’s my taco?
But ooh, I was so excited to work with a couple new cheeses. I’m really trying to be adventurous. It’s just cheese, you say? Do you know how many events there are showcasing cheese??? Wear your Manolo Blahniks, or go home.
Please meet my new friends: Asiago and Fontina…coupled with their faithful companions Parmesan and Mozzarella.
These three amigos, you can always count on them to show out in any meal.
|Spinach and Artichoke dip||
||courtesy of Naturally Ella|
- 16 ounce cream cheese
- 1 can artichokes
- 1 package fresh spinach
- 1/2 cup sour cream
- 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 cream cheese is smooth. Add in spinach 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.