All Choked Up
Lately I have been craving Spinach Artichoke Dip. And for good reason…who does not love this hot and bubbly concoction of cheese, garlic and artichokes? So, I know this is so old school, but Houston’s has to have the best artichoke dip, hands down! I’ve got the recipe. Try it, it’s a snap to make!
And don’t forget, artichokes are not just for eating, they are also for decorating. They work beautifully into your centerpieces or even a bridal bouquet. Just look at the one Kurant Events put together for us for a wedding at Laguna Gloria earlier this year. Fabulous!
love,
Sarah
Spinach Artichoke Dip
1/2 cup grated Romano cheese
1 large clove garlic
1 10 oz. package frozen chopped spinach — thawed and squeezed
1 (6.25 oz.) jar artichoke heart — drained and patted dry
1 (8 oz.) container soft garlic-chive cream cheese
2 large eggs
1 cup shredded mozzarella cheese or Italian mix
tortilla chips, sour cream and salsa — for accompaniment
Preheat oven to 375 F.
Put Romano cheese in a food processor with metal blade. Turn motor on and drop garlic through feed tube to mince. Stop machine and add spinach, artichokes, cream cheese and eggs. Process until thoroughly blended; turn into medium bowl. Fold in mozzarella.
Transfer to a 2 to 3 cup baking dish; bake until heated through, 20-25 minutes.
Serve hot with tortilla chips, sour cream and salsa.
Makes 16 servings.
Kate Mefford Photography
September 2nd, 2010 at 2:37 am
YUM! I agree that Houston’s has the best SA dip, but this one sounds just as fab. Speaking of which…that artichoke centerpiece is absolutely gorgeous!!