maureen's artichoke spinach dip

Name: Maureen's Artichoke Spinach Dip
Prep time: 15 min
Cook time: 45 min
Yield: 10
Cuisine: American
Ingredients: 2 package(s) 8oz cream cheese, room temp; 1 tablespoon(s) minced jarred garlic; 1 teaspoon(s) course ground pepper; 1 pinch(es) salt; 5 ounce(s) parmesean, asiago, and romano blend, shredded or shaved; 1 jar(s) marinated artichoke hearts, drained and chopped; 1/2 package(s) 5 oz baby spinach, stems removed and chopped (more if wanted); 3-4 ounce(s) heavy cream

(1 RATING)

44 Pinches

Maureen Herrell

Peculiar, MO

Updated on Nov 21, 2012

This is my most requested recipe. I'm not a fan of art/spin dips that one eats with a chip, and this is great with sourdough. This recipe is as close as I could get to a restaurant I used to work at, Black Canyon Grill. This is a double batch, I've froze it for up to a month. Cook time is warming in a crockpot. Hope you enjoy!

Rate

No Image

prep time 15 Min

cook time 45 Min

method Slow Cooker Crock Pot

yield 10-20 serving(s)

Ingredients

2 packages 8oz cream cheese, room temp
1 tablespoon minced jarred garlic
1 teaspoon course ground pepper
1 pinch salt
5 ounces parmesean, asiago, and romano blend, shredded or shaved
1 jar marinated artichoke hearts, drained and chopped
1/2 package 5 oz baby spinach, stems removed and chopped (more if wanted)
3-4 ounces heavy cream

How To Make maureen's artichoke spinach dip

Step 1

With a mixer on medium beat cream cheese, garlic, pepper and salt, adding a touch of the cream if needed.

Step 2

Add the chopped and drained (no need to pat artichokes dry, the liquid adds flavor) artichokes and cheese blend.
Step 3

Add in chopped spinach. While mixer is running add cream until the mixture is smooth. If you use jarred garlic and have extra wet artichokes you'll use less cream, if you use fresh garlic and have dry chokes you'll use more. Either way you don't want the mixture too wet, simply smooth.
Step 4

Taste for seasoning, add more salt/garlic/pepper if you'd like.
Step 5

Now it's time to eat! I generally make this the day before and put half into a tupperware, the other half into a saran wrap lined baby crockpot. I freeze the crock until the dip is hard enough to keep it's shape, then I remove it by pulling on the saran wrap and place into a freezer bag. When I'm ready to eat the dip I place it into a baby crock pot on warm and stir occasionally until it's melted. The dip is at it's best when it's completely melted.
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

Comment & Reviews

Just A Pinch Sweepstakes