18 Jun 2011, 1:29am
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  • Oh, food…

    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.

    Once I started shredding all the cheeses I started thinking, “what did I get myself into?”
    Well, little did I know, the cheese was the least of my worries.  It was my “processor” that uh, had me nervous.  It almost gave up on me…smoking a little toward the end. 
     
    Between all the thick cream cheese, sour cream, fresh spinach, my poor blender just couldn’t keep up.  Desperately trying to cut through all that white goo while trying to suck down the leaves.
    There aren’t too many ingredients but what it does have makes a wonderful mixture.
    These three amigos, you can always count on them to show out in any meal. 
    Ten for taste.  Zero for presentation.  Uhg.  I have found that the mozzarella that I buy is too soft to shred.  It ends up being a clumpy, soft mess.   So, I just hacked into that cheese and laid it on. 

    Even if it wasn’t pretty, it was yummy.

    You can serve this with chips or if you want to get fancy, serve it with a baguette sour or French.   Give it a go at your next gathering!

    Spinach and Artichoke dip
      courtesy of Naturally Ella
    Recipe Type: Appetizers
    Author: Erin Alderson
    Prep time: 15 mins
    Cook time: 30 mins
    Total time: 45 mins
    Serves: 8
    Ingredients
    • 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
    Instructions
    1. Preheat oven to 375˚.
    2. 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.)
    3. 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.

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