I was on appetizer and wine duty this Thanksgiving. Despite my efforts to narrow it down to just one appetizer, I was only able to diminish myself to two. This hot, cheesy dip is perfect for the vegetarian in the group to chow down on before the rest of the Turkey day meat lovers stuff their bellies with turkey, ham, gravy, stuffing and bacon-infused green bean casserole.
Inside the pie dish, you’ll need:
- 1 10 oz. package frozen chopped spinach, thawed and drained
- 1 14 oz. artichoke hearts, drained and chopped
- 1/2 8 oz. package cream cheese
- 1/2 cup sour cream
- 1/4 cup light mayo
- 1 garlic clove
- 1/2 tsp. sriracha
- 2/3 cup grated Parmigiano Reggiano (or just Parmesan)
- 1/4 cup shredded mozzarella
Start by preheating the oven to 350 degrees Farenheit.
Start by mixing together the creamy, liquid ingredients like the cheeses, mayo, sriracha, sour cream and garlic.
The sriracha gives the combo a vibrant pinkish, orange color.
Next, add in the drained spinach and artichokes.
Pour your light green concoction into a baking dish.
I chose to use a glass pie dish for display purposes, but you can use an 8″ x 8″ square pan or any other dish.
Bake in the center of oven for 20-40 minutes or until the cheese starts to brown and bubble.
This dip, best served when steeping hot, was even better than the spinach dip you may order as an appetizer when out at, say, T.G.I. Fridays. The artichokes were plentiful (which I always find restaurants to jip on), and the spinach wasn’t too irony tasting, a delicious pair with the creamy cheese and mayo. The sriracha gave our taste buds a slight kick in the pants. For a party of 9, we only demolished half of this filling spread. I finished the rest the next few days for lunch with the Pepperidge Farm Cheese Crisps. They added another salty sweet aspect which was to die for.