Jim's Artichoke Spinach Dip
I've got a friend named Jim who is pretty skilled in the kitchen. I've stolen and modified this recipe from him; it's a creamy warm dip which I often make when hosting friends for the yearly gluttony and football game extravaganza. Reminder to self - many of the ingredients can be bought at Trader Joe's.
- 3/4 cup mayonnaise (Olive oil mayo is fine.)
- 3/4 cup sour cream (Non-fat sour cream is fine.)
- 1 cup Swiss cheese (Pre-shredded cheese is fine and will save time; a mix of Swiss and Gruyère is fine.)
- 1/2 cup Parmesan cheese, split into two 1/4 cup portions.
- 1 cup chopped spinach, drained if frozen
- 2 14 oz cans artichoke hearts, drained and chopped (Try using kitchen shears to work through those tough leaves, or just ditch the tough ones.)
- 1 shallot, minced
- 3 cloves garlic, minced. (Or use the garlic press.)
- 1/4 tsp salt
- 1/4 tsp pepper
- Sautée the shallot and garlic in some olive oil, until they are soft and tasty.
- Mix everything - except one of the 1/4 cup portions of Parmesan - together in a 9" square casserole dish.
- Sprinkle the remaining Parmesan over top of the dish.
- Bake at 400° F until the cheese on top is melted and browned, around 25 - 35 minutes.
The original recipe has a teaspoon of Tabasco or so, but I don't like spicy things, so I pulled that out. Since I'm primarily a baker, I'm always impressed by how much flexibility there is in "regular" cooking. So feel free to make any changes you want.