Once you serve this delicious dip, you'll be expected to bring it to every get together moving forward. O-M-Gosh... I promise, it's that good.
What sets it apart from its counterparts? No artificial flavors here. Fresh lemon adds zing complimenting the spinach, artichokes, and Parmesan cheese. Pepper jack adds just the right amount of zip and body. The extra step of grating the cheese is well worth the effort providing a more smooth and pleasing texture. Light sour cream cuts the fat and helps provide just the right amount of creaminess when heated with the other ingredients.
Seriously. I don't mean to take this dip so seriously, but I encourage you to give it a try.
A FEW TIPS:
Use a microplane grater to grate the Parmesan cheese. It will have a feathery light texture, so be sure to pack it in the cup to ensure an accurate measurement.
The size of green onions can vary, if they're on the larger side simply reduce from 4 to 2.
Smaller artichokes will be more tender. If you can't find the medium ones then size down rather than up. I prefer the Cento brand.
Green Giant makes a 9-oz. package of frozen chopped spinach. Thaw the spinach in the refrigerator overnight and drain well. I wrap the spinach in triple-ply paper towels and ring out the excess water. If the spinach looks rather stringy, run your knife through it several times to chop a tad more.
Hot Spinach-Artichoke Dip
Makes 10 servings
Prep: 15 min., Bake: 30 min.
Game Plan: Ideal for tailgating at home. Prepare up to a day ahead and refrigerate. Bake an additional 10 minutes or until center is hot and edges are bubbly.
1 cup light sour cream
1/2 cup mayonnaise
1 cup freshly grated Parmesan cheese
4 green onions, sliced
3 Tbsp. fresh lemon juice
1 garlic clove, pressed
1 1/4 cups shredded pepper jack cheese, divided
1 (9-oz.) package frozen chopped spinach, thawed and well drained
1 (14-oz.) can medium artichoke hearts, chopped
Freshly ground pepper to taste
Stir together first 6 ingredients and 1 cup pepper jack cheese. Fold in spinach and artichokes. Spoon into a lightly greased 1 quart casserole dish. Sprinkle with 1/4 cup pepper jack cheese.
Bake at 350 degrees for 30 minutes or until center is hot and edges are bubbly. Sprinkle with freshly ground black pepper and serve with corn chips.
The Extra Point: Portion into several smaller ovenproof dishes or ramekins and bake a few at a time to keep food fresh throughout the party. For a fancier affair, spread on toasted baguette slices and bake at 350 degrees for 10 to 12 minutes or until bubbly for an easy crostini. Great with crackers, tortilla chips, and bread sticks too.
Give it a try and let me know what you think.