I’ve always LOVED this dip and have spent the better part of six years working to perfect my own recipe. I have tried everything from Alfredo sauce to different cheeses to make it delicious. And, finally, I have to best recipe ever. I’m not vain or anything. It really is the best and now I’m going to share it with all of you!
You will need:
Roasted Red Peppers (canned or fresh works well. Yellow and orange are OK too)
Frozen, Chopped Spinach
Canned/Jarred Artichoke Hearts
Cheese (I use whatever is around- today was mozzarella and white cheddar)
First things first. Take your frozen spinach out of the box. This kind just so happens to come in a little bag. Some do, some don’t.
Because this one does, put it in a bowl in the sink and run hot water over it. The bowl you just cleaned out after you made meringue cookies works well.
You’re not trying to cook the spinach, it should already be. You’re just trying to defrost it.
If you purchased the kind that isn’t in a little bag, put a paper towel in a colander. Then dump the block of spinach into the paper towel and run hot water over it. It’ll take a little longer, and be a little messier, but it’ll work just the same.
While you’re defrosting the spinach, get out a microwave safe bowl and put the block of cream cheese in it. Cher has such nice bowls. I even got to take the mini version of this one home. (Yes, I know have to return it.)
I use a whole block, give or take. I like cream cheese, so I use a lot. This is also your base, so it’s best to use at least half a block or more.
Next, add about 1/4-1/3 cup of sour cream
Add 1/4 cup (give or take a little) of grated Parmesan cheese (I like to sprinkle mine all over)
Now, add about 1/4-1/3 cup mayo (it’s a gross picture, sorry!)
Voila! You now have the base of the dip. It’s cheesy, fattening and yummy!! (Did I mention fattening??)
Now it’s time to prepare the artichokes and peppers (you can probably turn the water off now. The spinach should be thawing quite well.)
Open your first can of artichokes, dump out the liquid, preferably NOT in the same bowl the spinach is in, and dump the artichokes in the food processor. By the way, if it’s the same food processor your sister used to make peanut butter balls a hour before, make sure you attempt to clean it out. Otherwise, you’ll add some peanut butter to the mix. Just sayin.’
Blend ’em up! After you put the lid on, I mean.
Dump this batch into the bowl and repeat with the second jar.
Dump that batch into the bowl.
Now take your jar of roasted red peppers, or, if you roasted your own, take it after it’s been seeded and skinned.
Dump out the liquid. (If you use it, it’ll make everything too liquidly. If you want to use it though because it’s just SO YUMMY, add some breadcrumbs to the mix to help soak up the excess liquid. No one will know.)
Whoops! You can see some excess artichokes in the processor. Good thing these are all going to the same place!
Dump them on top of the artichokes in the bowl.
It looks like a gross mess. But I swear it tastes awesome.
While that’s going/done/stirred, take the spinach that is still in the bag/colander, and squeeze as much of the liquid out as you can. If it’s in the bag, snip one of the corners, but be careful not the spill the spinach out of the bag, especially into your sister’s stainless sink that doesn’t have a garbage disposal. That’s not fun.
You can use pepper, salt, whatever. Season it to taste. I use about 3-4 teaspoons of red pepper flakes (give or take a little, depending on how I feel), a bunch of garlic salt and either regular salt or seasoning salt. Pretty much whatever is around me and within arms reach will be used.
Jump online, drink some champagne and wait for the meringues to be done cooking… 🙂