But that doesn't mean that I don't make them at home. Dips are a family thing. Everybody gets around a hot pan filled to the brim with melty cheeses, seasoned herbs and veggies that come together for the ultimate night. My favorite dip is spinach artichoke dip.
I make it for game night, game day, movie night, lazy afternoons...dips can be very unhealthy, so I must warn you that this isn't for a
nybody looking to "save" calories. Just eat this in moderation (ahahahahhahaha, I dare you!).
- 2 tbsp butter
- 8 ounces cream cheese, softened
- Pinch cayenne pepper
- 1/2 cup plus 3 tablespoons freshly grated Parmigiano-Reggiano
- 1/2 cup grated Monterey Jack
- 1 medium yellow onion, chopped
- 1 10-ounce box frozen spinach, thawed and squeezed very dry
- 3 large garlic cloves, minced
- 2 9-ounce boxes frozen artichoke hearts (not thawed), chopped coarse
- 1 teaspoon dried thyme
- Set an oven rack in middle position and preheat oven to 400 degrees.
- In a large sauté pan, heat the remaining 2 tablespoons of butter over medium heat. Add the onions and cook until soft and translucent, about 5 minutes. Add the spinach, garlic, chopped artichokes, thyme, and ½ teaspoon salt and cook, stirring occasionally, for 5 minutes more. Transfer the vegetables to a large mixing bowl.
- In a small sauce pan add the cream cheese, and cheeses with a dab of butter over medium heat. A wooden spoon is needed for this venture. You will need to stir constantly as it all melts together. Stir in the cayenne.
- Add the cheese sauce to the vegetables and fold together until well combined. Transfer the mixture to an oven-safe serving dish and bake for 20 minutes, or until hot throughout and very lightly golden on top. Serve with sliced baguette.