#throwbackthursday
This is a throwback recipe I posted several years ago. This Spinach Artichoke Dip is so delicious served with either chips or warm thin slices of a French Bread Baguette. If your expecting company, go ahead and throw a pot on the stove top and watch real magic happen! Let me know how it turns out!
Oh my goodness! Spinach Artichoke Dip is one of my favorite appetizers. Hot, creamy, and cheesy. Mm mm mm. I have always ordered this before dinner delight at Olive Garden who serves it best with warm little bread round slices. I’ve always wanted to make it myself, but I thought it was much harder than what it really is. Just make sure you have all your ingredients prepped before starting.
This dish is so easy to make. I mean after sautéing the onion and garlic you almost just toss everything in at once. How simple is that? No baking. Once combined and heated through, it’s done. Viola’! You will want to keep this recipe handy once you try it for yourself.
No salt is needed for this recipe. Just the black pepper and red pepper flakes for a little zap.
I chose to serve the Spinach Artichoke Dip with tortilla chips and the way Olive Garden does. That’s why I like their’s so much. It just melts in your mouth. Creamy cheesy goodness at its best. No matter which one you choose it will surely leave you and your guests pleased, and asking for the recipe. Let me know which one you like best.
Stove Top Spinach Artichoke Dip
1/2 stick salted butter
1/4-1/2 cup chopped red onion
3-4 chopped garlic cloves
4 oz cream cheese
1 cup sour cream
1 cup mayonnaise
1/2 cup parmigiana reggiano shredded
10 oz package chopped spinach thawed and drained
14 oz jarred or canned artichoke hearts roughly chopped
1 1/2 teaspoons Red pepper flakes
1/2 teaspoon Ground black pepper
1 Chopped Roma tomato
In a medium pot melt butter and sauté onion and garlic until translucent and fragrant on medium heat.
Add in cream cheese and 1 cup of parmigiana reggiano cheese and stir till partially melted. Stir in spinach and artichokes until combined (cheeses will not be completely melted yet). Sprinkle in red pepper flakes and black pepper.
Mix in sour cream and mayonnaise. Add in the rest of the parmigiana reggiano cheese and stir until everything is completely melted and smooth.
At this point the dip will not be hot enough to be enjoyed. Keep the dip on medium to medium low heat, stirring every 1 to 2 minutes to keep from scorching. Heat through to desired temperature.
Transfer dip to your favorite chip and dip serving platter. Garnish with chopped Roma tomato. Serve with warm Italian bread and/or tortilla chips.
Enjoy.
Talking with my Mouthful of Food 