chilled spinach and artichoke dip
My best friend and I love sharing recipes, and having ladies night once a month to try them out with friends. 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!!
prep time
1 Hr
cook time
method
Refrigerate/Freeze
yield
15-20 serving(s)
Ingredients
- 24 ounces cream cheese, softened
- 1 cup real mayonnaise
- 1 package dry italian salad dressing mix
- 2 cups monterey jack cheese, shredded
- 2 cups fresh baby spinach leaves, chopped
- 3-4 cans brined artichoke hearts, (14.5 oz)
How To Make chilled spinach and artichoke dip
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Step 1Set artichokes to drain in a colander.
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Step 2Chop spinach and set aside.
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Step 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.
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Step 4In a large mixing bowl, beat cream cheese, mayonnaise, and italian dressing mix until smooth. Add shredded jack cheese and mix thoroughly.
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Step 5Fold in spinach and hearts. Place in serving dish before chilling.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cheese Appetizers
Category:
Vegetable Appetizers
Ingredient:
Vegetable
Culture:
American
Diet:
Low Carb
Method:
Refrigerate/Freeze
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