Recipe: Yummy Spinach Dip | Posh Kitchen
I have finally begun to find cooking a likable experience (I cooked before, I just didn't really enjoy it much). The desire to cook more has been slowly fueled over the past few years by a desire to eat more healthily, and primarily as a vegetarian. In fact, one of my goals for the new year is to cook more often and make more of a variety of meals. I'm still working on making that actionable, and setting a plan in place. In the meantime though, I'll continue saving recipes that I'd like to try. And, inasmuch as I can get the meals made and photographed, I'll try and post the results here on the blog.
To that end, I made this yummy spinach dip over the holidays, following a recipe I found online and saved several months ago--with a couple of minor tweaks. I cooked a lot this holiday season, but I have to say this is my favorite dish that I made; maybe that's because it was something new? At any rate it was delish! The young man claimed to not like spinach dip when I was picking up the ingredients, but when he tasted it, he loved it. And he can be tough to please!
Secret ingredient spinach dip
1 (10 ounce) box frozen chopped spinach
5 -7 medium artichoke hearts , drained and chopped
8 ounces low-fat cream cheese , softened
1/4 cup Parmesan cheese
16 ounces of 4 cheese Alfredo sauce (I used Classico creamy Alfredo--not the 4 cheese)
garlic powder
onion powder
salt
pepper
crackers, sliced baguettes or tortilla chips (I used multi-seed flatbread crackers)
To that end, I made this yummy spinach dip over the holidays, following a recipe I found online and saved several months ago--with a couple of minor tweaks. I cooked a lot this holiday season, but I have to say this is my favorite dish that I made; maybe that's because it was something new? At any rate it was delish! The young man claimed to not like spinach dip when I was picking up the ingredients, but when he tasted it, he loved it. And he can be tough to please!
Secret ingredient spinach dip
crackers, sliced baguettes or tortilla chips (I used multi-seed flatbread crackers)
Directions:
- 1Cook spinach in microwave by following instructions on box.
- 2While spinach is cooking begin chopping artichoke hearts.
- 3Add cream cheese and artichoke hearts to medium saucepan over med-low heat.
- 4When spinach is finished cooking remove from microwave and blot with paper towels to absorb excess moisture. (I didn't actually have to do this step as the frozen spinach I used didn't have much excess moisture).
- 5Add the spinach to the saucepan and stir occasionally until cream cheese is melted and all ingredients are combined.
- 6Pour in Alfredo sauce and heat thoroughly over LOW heat, stirring frequently.
- 7Add Parmesan cheese and seasonings to taste, stirring well after each addition.
- 8Let simmer for 15 minutes, stirring frequently.
- 9Pour mixture into a baking pan. Sprinkle remaining Parmesan cheese on top and bake at 350 for approximately 15 minutes, or until cheese is slightly browned.