|Classic spinach and artichoke dip, made with spinach, cream cheese, mayonnaise, Monterey Jack cheese, Knorr vegetable recipe mix, garlic and canned artichokes, is always a crowd pleaser for any gathering.|
Classic Spinach and Artichoke DipAnother long-time party favorite! I use the Knorr recipe because I think it's the best, but for more of an Applebees copycat variation, Beth, one of our Facebook readers suggests ubstituting 1 cup of Parmesan cheese and 1/2 cup of Mozzarella cheese for the Monterey Jack cheese. Then eliminate the mayonnaise, reduce the cream cheese to 4 ounces and add in a 10 ounce jar of Alfredo sauce instead.
This dip is traditionally served in a hollowed out bread bowl. Martha, another one of our Facebook readers suggested making a Fried Bowtie Pasta as a dipper. Cook the pasta al dente, drain and pat dry. Toss the pasta with flour that has been seasoned with Cajun or Creole seasoning and then deep fry. Drain and sprinkle with Parmesan cheese while still hot. Martha says that leftovers can be stored and that they stay crispy. Sounds marvelous!
Here's how to make it.
Recipe: Classic Hot Spinach and Artichoke Dip©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 35 min | Yield: About 6 to 8 servings
- 1 (10 ounce) package of frozen chopped spinach, thawed and squeezed dry
- 1 (8 ounce) block of Philadelphia cream cheese, softened to room temperature
- 3/4 cup of mayonnaise
- 1-1/2 cups of shredded Monterey Jack cheese (about 6 ounces) - reserve 1/2 cup
- 1 package of Knorr vegetable recipe mix or dry Ranch dressing mix
- 1 (14 ounce) can of artichoke hearts, drained and chopped
- 2 cloves of garlic, chopped fine
Preheat oven to 350 degrees F. Combine all ingredients except set aside 1/2 cup of cheese. Spoon mixture into a 2 quart casserole, top with the 1/2 cup of cheese.
Bake 35 minutes until hot. Serve warm with corn chips, tortilla chips, or crackers. Can also place into a chafing or warming dish and wait to top with the extra 1/2 cup of shredded cheese then.
Cheesy Spinach Dip with Bacon: Substitute 1 pound of cubed Velveeta for the Monterey Jack and reduce cream cheese to 4 ounces. Omit the artichokes, add 6 slices of cooked and chopped bacon and a can of Rotel diced tomatoes.
Spinach and Onion Dip: Dice two Vidalia or other sweet onions and saute in 1 tablespoon of olive oil, cooking until golden brown and caramelized, about 20 minutes, stirring often. Stir in 2 tablespoons of butter. Combine with all remaining ingredients above, except omit the artichokes, and bake as above. Include chopped, cooked bacon if desired.
Applebees Copycat Variation: Beth, one of our Facebook readers provided this variation on spinach artichoke dip. Substitute 1 cup of Parmesan cheese and 1/2 cup of Mozzarella cheese for the Monterey Jack cheese, eliminate the mayonnaise, reduce the cream cheese to 4 ounces and add in a 10 ounce jar of Alfredo sauce.
Serving Suggestion: Nice when served in a hollowed out bread bowl. Martha, another one of our Facebook readers suggested this Fried Bowtie Pasta as a dipper and I thought it was an excellent idea! Cook pasta, drain and pat dry, then toss with flour that has been seasoned with Cajun or Creole seasoning and deep fry. Drain and sprinkle with Parmesan cheese while still hot. Leftovers can be stored and stay crispy.
Basic Cold Spinach Dip
From the Kitchen of Deep South Dish
Combine all the ingredients and chill for 2 hours. Serve with corn chips, tortilla chips, or crackers. Also nice when served in a hollowed out bread bowl.
- 1 (10 ounce) package of frozen chopped spinach, thawed and squeezed dry OR 1 package (10 ounces) of fresh baby spinach, chopped
- 1 (16 ounce) carton of sour cream
- 1 cup of real mayonnaise
- 1 package of Knorr vegetable recipe mix, leek recipe mix or dry Ranch dressing mix
- 3 green onions, chopped, optional
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©Deep South Dish
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