Chilled Spinach and Artichoke dip
When she got engaged, I threw her a shower, and chose to make a variety of dips for the menu. This was her favorite and made an encore at the wedding!
NOTE: Over the summer, I discovered that if you melt a couple tablespoons of this dip with a stick of butter or margarine, and then roll your corn-on-the-cob in it... O.o ...just... Just try it!!
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- 24 oz
- cream cheese, softened
- 1 c
- real mayonnaise
- 1 pkg
- dry italian salad dressing mix
- 2 c
- monterey jack cheese, shredded
- 2 c
- fresh spinach leaves, chopped
- 3-4 can(s)
- brined artichoke hearts, (14.5 oz)
1Set artichokes to drain in a colander.
2Chop spinach and set aside.
3With a knife, trim the toughest ends of the artichoke leaves and discard. This is the most labor-intensive step, but so worth it. It's also a little heart-breaking, as the artichokes are not cheap; take care not to trim away too much tender artichoke flesh!
Chop remaining hearts to desired coarseness. I like mine in 1/2"chunks.
4In a large mixing bowl, beat cream cheese, mayonnaise, and italian dressing mix until smooth. Add shredded jack cheese and mix thoroughly.
5Fold in spinach and hearts. Place in serving dish before chilling.