Top Secret Spinach-Artichoke Dip Recipe


I’ve been getting a little behind on my blog updates – considering it’s now Christmas and I’m updating for Thanksgiving. Don’t judge. I have a life. I mean…I’m too busy baking to write on my blog. Honest truth. I did promise a Thanksgiving recap, and it was a really memorable Thanksgiving. Everyone stepped up their game, and I mean aside from myself. We started off with…

this Raspberry Coffee Cake for breakfast – it’s even more incredible than it looks.

I may have woken up extremely early to sneak into the kitchen to make it. Mission accomplished. Check out the super-easy recipe from Buns in My Oven – and if you don’t have cream cheese like me, you can substitute with something like sour cream.

Then, just a few hours later, we moved on to the appetizers. If I do say so myself, my baked spinach artichoke dip was the hit of the evening. I doubled the recipe for my 9 x 13 inch pan since we had almost 30 hungry guests, but here’s the basic recipe:


Marly’s Spinach-Artichoke Dip
1 8 oz. package frozen, chopped spinach
1 can of quartered artichoke hearts
1/4 of a yellow onion
1 tbsp minced garlic
1/2 cup of mayonnaise
1/2 cup of cream cheese
1/2 cup of shredded parmesan
1/2 cup of cubed pepper jack
1. Saute chopped onion in olive oil until browned.
2. Saute spinach in a separate pan.
3. In large bowl, mix can of artichokes (drain first), onions, spinach, mayonnaise, cream cheese, garlic, 3/4 of parmesan and pepper jack cheeses. Add salt & pepper to taste.
5. Cover mixture in pan with more parmesan and pepper jack cheese
6. Cook at 350 degrees F for 25 min. For 2-3 minutes, or until browned, put dip under the broiler. Be careful not to burn.
This is also a great recipe to make in mini ramekins, especially since the crunchy top is the best part. This dip is seriously good.

The spread. Check out my corn souffle, recipe courtesy of Chef Jamie Rotter, in the front. So good.

The Savory Acorn Squash and Ricotta Tart was delicious…but a lot of work.Thanks Food & Wine Mag.

The piece de resistance was supposed to be my apple tart from my fave blog, Smitten Kitchen. But, unfortunately, my practice you saw on my Thanksgiving preview was just way better. Proof that using farm-fresh apples and making crust the day-of really is worth it. It still was pretty good, though. And it looked delicious enough that one unassuming guest broke off a chunk before dessert was served.


There’s still a lot to catch up on. Because apparently all I’ve done this past month is bake and cook. More to come soon!


2 responses »

  1. When I saw the title of this post, I was really hoping that it meant you had used one of the “restaurant recipes” from FaveDiets or RecipeLion.

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