spinach artichoke dip.

Mr. Peaches & Cake is studying reeeeally hard so that he can become Dr. Peaches & Cake.

All that studying makes med school students super hungry.

And naturally, I love it when Mr. Peaches’ study buddies come over and help me clean out my fridge and pantry.

So when he told me that he was going to have some guys over for a study session during the day while I was at work, I thought I’d whip up something special that they could munch on using the extra cheese and canned/frozen veggies I had on hand.

If you’re thinking, “wow, that girl must keep a lot of cheese in her fridge!,” then yes…you are very right.

I prepped the dip the night before, wrapped it in foil, and wrote very clear instructions on how to bake it in sharpie marker.

Then I asked him to read it out loud to make sure he knew exactly what to do…

“Okay.   One: Preheat oven to 375.   Two: Remove foil.   Three: Put in oven.   Four: Place on a trivet.”

“…Uhh, what is a trivet?” he asks.

Oh brother…

Photo courtesy of Mr. Peaches & Cake

Well, at least he can explain the hormonal mechanisms of pharmacokinetics.  (…What??)  Cuz I sure can’t!

Oh, and P.S…did I mention that this dip ROCKS?! Perfect for study seshes, cocktail hours, and dinner parties alike!

xoxo,
peaches & cake

Spinach Artichoke Dip
Makes about 4 cups of dip

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  • 1 package (8 ounces) Philadelphia cream cheese (regular or reduced-fat), softened
  • ½ cup Miracle Whip
  • ½ cup grated Parmesan cheese
  • ½ cup grated Bella Vitano or Ricotta Salata cheese (both are equally yummy)
  • Juice of ½ lemon
  • 2 cloves of garlic, peeled and minced
  • Few leaves of fresh basil, minced (about 1 tablespoon), or 1 teaspoon dried basil
  • ½ teaspoon garlic powder or garlic salt
  • Salt, to taste
  • Several generous grinds of fresh ground pepper, to taste
  • 2 14-ounce cans artichoke hearts, drained and chopped
  • 1 ½ packages (about 15 ounces), frozen chopped spinach, thawed and drained
  • ¼ cup shredded reduced-fat mozzarella cheese (or enough to sprinkle over the top of the dip)
  • Pita chips, bagel chips, or sliced white baguette, for dipping

Preheat oven to 375 degrees F. Lightly grease a small baking dish or au gratin dish with cooking spray.

Thaw the frozen spinach in the microwave, and blot out excess moisture by using a paper towel to press down on the spinach through a colander on top of a bowl or the sink. Reserve the leftover half packet of spinach for another use. Drain artichoke hearts from the can, blot excess moisture with a paper towel, and chop. Set aside.

In a large bowl, mix together cream cheese, Miracle Whip, Parmesan cheese, Ricotta Salata or Bella Vitano cheese, lemon juice, garlic, basil, garlic powder/garlic salt, salt, and fresh ground pepper. Gently stir in the artichoke hearts and spinach. Season to taste.

Transfer the mixture to the prepared baking dish. Top with mozzarella cheese and a few more grinds of pepper. The dish can be covered with plastic wrap or foil and placed in the fridge at this point until ready to bake.

Bake in the preheated oven about 40 minutes, until bubbly and lightly browned all over.

Serve with toasted pita chips, bagel chips, or sliced white baguette.

Chomp, chomp, chomp!

4 responses to “spinach artichoke dip.

  1. Love spinach and artichoke dip! this looks AMAZING!

    http://www.fashionifancy.com

  2. Rachel

    I made this for Doug’s work holiday party and it was gone in a jiffy. Loved it with the pita chips. Thanks for the recipe!

  3. Meg

    Rachel! Ahh I’m so glad, that makes me so happy! This dip is definitely a crowd pleaser!

  4. Pingback: how to be a good host. « peaches & cake

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