There are usually tons of holiday parties to attend this time of year, and you don’t want to show up empty handed. You can always bring a bottle of wine, but why not make something really tasty to go along with it? This dip is my party staple. Everyone loves it, and it’s so easy to make. You can even make it a day in advance.
• 10-oz chopped frozen spinach
• 4 cloves of garlic
• 14-oz. can medium artichoke hearts, drained
• black pepper to taste
• 1/2 cup shredded parmesan + more for topping
• 16-oz. sour cream
• 2 heaping spoonfuls mayonnaise (about 1/3 cup)
First, thaw your spinach. Just use the amount of water recommended on the package for cooking, but just cook it until it’s thawed. Let cool.
Mix garlic and artichokes in a bowl. Break up the artichoke hearts with a fork. Sprinkle with black pepper.
Strain the cooled spinach by squeezing chunks of it in your hands over the sink.
Once it’s all strained, add it to the bowl. Add 1/2 cup shredded parmesan and mix everything up.
Add sour cream and mayo. Mix together.
If you’re making this a day in advance, pack this up in a container until you will be serving it. This recipe makes about a quart, so you’ll need at least that size container.
About an hour before you leave for the party (or have your own party) preheat the oven to 400-degrees. Spoon the dip into a baking dish. Sprinkle parmesan cheese on top and bake for 30 to 40 minutes until the top is browned and dip is bubbling. Wait 5 to 10 minutes before serving.
If I’m going to someone else’s party, I like to buy a nice baking dish that I can give to the hosts. That way, when it’s time to leave I don’t have to retrieve my own baking dish, and it makes a nice gift. You can get really nice bakeware at discount department stores, so it doesn’t have to be expensive.
Serve the dip with slices of baguette, crackers or vegetables. This dip is so yummy and smells so good there won’t be any left by the end of the evening.
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