September 17, 2011

Spinach Artichoke Dip with Fresh Spinach

In the past I've always made this family favorite with a package of thawed frozen spinach.  No reason really other than the fact that buying chopped frozen spinach at the store and keeping it on hand for 'whenever' is just so easy.  When we would crave this tortilla and pita dip we would simply grab the frozen spinach out and make it.

This time around I used a container of fresh spinach.  I had bought it to make the Greek Pizza I'm so fond of but they sell fresh spinach in such large containers that I was then forced to think of what I was hungry for that used spinach (before it started to go bad!).  It was a toss up between Cream of Spinach Soup and this dip.  The dip won.

When I make this dip I make it 'a little different' every time based on whatever I happen to have on hand.  Remember what I always say;  recipes are a guideline but play with your food!  Don't be afraid to add or delete based on what you have or what you like or don't like (within reason of course!)

Looking in my cupboards and refrigerator I pulled out some basic ingredients and this is what I came up with!

Spinach Artichoke Dip with Fresh Spinach

1/2 c sour cream
1/2 c mayonnaise
4 oz. cream cheese (you could use all 8 oz. if you want)
1/2 c fresh shredded parmesan
1 c shredded mozzarella
1/2 c crumbled feta cheese
1 1/2 t minced garlic
4-5 artichoke hearts, barely chopped
1 large handful clean, loose fresh spinach leaves (maybe 2 cups if you were to have to measure)

Chop the spinach leaves and add to everything else in a lightly sprayed or greased casserole dish. Bake at 325 or 350 for about 20-25 minutes until heated through. You can also microwave it if you wish. You can always microwave and then put it under the broiler for 2 minutes to give it a bubbly golden 'finished' look on top. The finished photo above is what it looks like if you microwave it and do not finish under the broiler as it stays 'white' since the cheese does not brown. You could also put this in the crock pot. Serves well with tortilla chips and pita chips.

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