Creamy and Delicious Spinach Artichoke Dip

Welcome to week three of Mangia Mondays, a fun recipe blog hop I co-host with the fabulous Kristin of Delightfully Dowling! Thanks so much to those of you who linked up last week; I always love to see what everyone else has had success with in their kitchen and inevitably end up printing out hordes of new recipes to try!

Over the years I’ve tried many a spinach & artichoke dip recipe, and this one is by far my fave and the only one I go to now. What could be better than a hot dip with creamy Alouette in it? I’m a big fan of Alouette – big fan. Give this one a try next time you’re expecting company – it’s great to make ahead and warm up as guests come through the door!

 

Creamy Spinach Artichoke Dip
{Print Recipe}
1/4 cup fresh shallots, minced
2 cloves garlic, minced
1 10 oz. package chopped frozen spinach, thawed and drained
2 tablespoons unsalted butter (I substitute w/olive oil)
1 8 oz. can quartered artichoke hearts, drained
1 cup half & half
2 oz. garlic herb cheese
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons freshly grated Parmesan cheese

In a large pan, saute shallots and garlic in butter or oil over medium heat for 2 minutes. Chop artichoke hearts and add to pan along with spinach.

 Cook for 1 minute, then add cream, garlic herb cheese, salt and pepper.

Simmer until cheese is melted, stirring to combine.

Remove from heat and fold in grated Parmesan. I grated the cheese right into the pan and just eyeball the amount.

Place in heatproof crock pot or ramekin and serve with tortilla chips, pita chips or crackers. Right now I’m digging these blue tortilla chips and they are sturdy enough for spinach artichoke dip!

May be made ahead, chilled and reheated at 300 degrees for 10 minutes.

Now lets see what’s tickling your fancy in your kitchen these days!

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