Lovingly dedicated to my father and father-in-law.
This tasty dip made its debut on New Year’s Eve 2008 at my best friend’s house in Boston. We were craving the dip and searched the Internet to locate a recipe. We found several of interest and then modified our own to create what has now become a frequently requested party dish!
10-12oz pkg frozen artichoke hearts (defrost in microwave)
8-10oz pkg frozen spinach (defrost in microwave)
4-5 heaping T sour cream (I love Cabot’s)
2-3 T organic mayonnaise
½ to 1 c freshly grated parmesan cheese
½ c gorgonzola pieces crumbled
Salt and pepper
Pinch of cayenne
Sweet paprika
Defrost artichoke hearts and spinach in the microwave. Drain excess water.
Cut artichokes into smaller pieces.
In large bowl, mix chopped artichokes and spinach together.
Mix in sour cream and mayonnaise.
Add cheeses and seasonings.
Place mixture in 2-quart glass baking dish.
Sprinkle paprika over the top and extra grated parmesan cheese.
Bake at 350 degrees until bubbling and top is golden brown (about 30 minutes).
Serve with multi-colored tortilla chips, carrot and celery sticks, multigrain crackers.
This sounds fantastic!!! We will have to sit around your fireplace sometime and nosh on one of these together, perhaps while swilling down some mojitos!
ReplyDeleteTwo tips: Trader Joes artichoke hearts! Good fresh flavor, and the can is actually packed with artichoke hearts, not just water! And gruyere cheese is out of this world.
ReplyDeleteTwo tips for you: Trader Joes canned artichoke hearts. Nice and fresh and generous amounts, and gruyere cheese. Also I had a dip at a martini bar last week, and they put bacon in it. Out of this world!
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