Quick & Cheesy, Artichoke & Spinach Dip

People in Texas love cheesy dips.

This recipe came as a complete accident a few weeks ago when I was suddenly asked to come up with an appetizer big enough to feed 8 people, two of them teenage boys.   After scavenging the entire kitchen looking for ingredients that made sense,  I realized there was very little, and nearly not enough to make a dish for that many people, or that would appeal the teenage taste.  That is, until I saw the package of Trader Joe’s Artichoke and & Spinach dip hiding in the freezer!  In no way is this an original recipe, but mostly a way to stretch that one package of dip, give it a nice injection of flavor and make everyone happy.   In this case, it saved the day!

 

Prep time: 15 minutes

Cooking time:  4-10 Minutes 

 

Ingredients: 

  • 1 pckg – Trader Joe’s Artichoke Dip
  • 3 cloves – Garlic
  • 1/2 bulb – Shallots
  • 1 tbsp – Olive oil
  • 1/4 cup – Chopped Frozen Spinach
  • 1 pckg – Light Cream Cheese (Neuchâtel)
  • 1/4 tsp – Cayenne Pepper
  • 1/2 lemon – Lemon Juice
  • 1/2 cup – Mozzarella or Italian Blend Cheese

Instructions

  • Slightly defrost TJ Dip in the microwave – follow instructions of the package.
  • Cream cheese should be at room temperature
  • Crush or mince garlic cloves, finely chop the shallots.
  • While the dip is defrosting, bring the olive oil in a sauté pan to medium heat
  • Sauté the garlic and shallots together until translucent, about 4 minutes.
  • Add the Cream cheese to a large mixing bowl, then pour in the garlic and shallot mixture, mix by hand using a spatula until incorporated and smooth
  • Add the defrosted Spinach (no cooking necessary, just make sure there’s no additional liquid)
  • Add the lemon juice, cayenne, a dash of salt & pepper to taste.
  • Add the packaged TD Artichoke dip, mix well.
  • Continue to mix until all the ingredients are well incorporated.
  • Transfer into a serving dish, then top with Mozzarella / Italian Blend cheese.

 

Cooking Instructions:

In the Oven:  Broil in 425ºF for 8-10 minutes, or until the cheese is browned and bubbly.

If using a Microwave:  Cover and heat in Med / High setting for 4 minutes

Serve with thick tortilla chips and enjoy!

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