Happy Halloween!! (I think…?)
Halloween is such an odd holiday, if you can even call it that. What, exactly, are we celebrating? Candy, I guess. And that’s OK until you’re in middle school and suddenly too old to be cute when you knock on peoples’ doors begging for candy. (Ahem…the kid who knocked on my door and just stood there without saying “trick or treat.”) I will gladly give you candy if you will at least go along with the charade and pretend to be a cute, little kid who says the requisite “trick or treat.”
So today, no, I do not give you a candy recipe. ‘Cuz I’m not a kid anymore (but more truthfully because I didn’t think to make one).
So here’s something for grown-ups—spinach artichoke dip. (Because we all know kids say “ewwww” when they hear “artichoke.”) More for us grown-ups, thankyouverymuch.
This recipe originates from The Pioneer Woman, and, without ever meeting the woman, I’d say I trust her with my life. Her recipes are quality. So enjoy!
Melt the butter and cook the chopped garlic for a quick minute or two until fragrant.
Toss the spinach in, and cook it until it wilts.
Then cook up your chopped artichokes until they lightly brown.
In a new pot, cook the butter and flour together until it bubbles.
Add the milk, and cook, stirring constantly, for a few minutes until it thickens.
Add the cream cheese and other cheeses. Stir until they get all melty and the mixture is smooth.
Add the wilted spinach and cooked artichokes. Stir to combine.
Pour dip into a casserole dish and top with more grated Pepper Jack cheese. Bake for about 15 to 20 minutes until it starts to get bubbly and even a little brown.
Spinach Artichoke Dip
Makes 16 servings
3 tablespoons butter
4 tablespoons garlic, minced
1 bag spinach
one 14.5 ounce can artichoke heart quarters, rinsed and drained
3 tablespoons butter (additional)
3 tablespoons flour
1-1/2 cups whole milk (more if needed)
8 ounces cream cheese, room temperature
1/2 cup crumbled Feta cheese
1/2 cup Parmesan cheese, grated
3/4 cup Pepper Jack cheese, grated
extra Pepper Jack cheese, grated
tortilla chips, crackers
Preheat the oven to 375 degrees F. Grease a casserole dish.
In a large pot or skillet, melt 3 tablespoons of butter over medium heat. Add the minced garlic and cook for 2-3 minutes until the garlic is fragrant. Add the spinach all at once, stirring constantly, until the spinach wilts, about 5 minutes. Remove the spinach from the pan and squeeze the excess juices back into the pot with the butter and garlic. Set the spinach aside, and chop after it’s cooled.
Add the artichoke hearts to the pan and cook for a few minutes until they just begin to brown. Remove the artichoke hearts and set aside. In the same pan or another large pot over medium heat, melt the remaining 3 tablespoons of butter. Add the 3 tablespoons of flour, and whisk to make the thickening. Add the milk to the thickening and whisk until the mixture thickens slightly. Add the softened cream cheese, Feta, Parmesan, and 3/4-cup Pepper Jack cheese. Stir until the cheeses are melted and the mixture is smooth. (If the mixture appears to be too thick, add more milk.) Remove the pot from the heat.
Add the chopped spinach and artichokes to the cheese mixture. Stir to combine. Pour the mixture into the casserole dish, and top with extra Pepper Jack cheese. Bake for 15 to 20 minutes, or until the cheese bubbles and the edges of the dip start to brown. Serve with tortilla chips, crackers, or one of your own grubby fingers.
Adapted from The Pioneer Woman