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Wolfgang Puck Recipe Contest Course Main Ingredient Cuisine Specialty Cooking |
Josephine's Warm Spinach and Artichoke Dip
This is a great dip that is best served warm. I serve it in Wolfgang's 12" au gratin pan, with the stand and tealights.
You can make this whole recipe or cut it in half for a smaller amount, but my family likes me to make the big batch.
You can even add crab meat to change the recipe. Great for anytime and wonderful for a party. This can be prepared the day before and baked the next day. 25 to 30 minutes 10 - 12 servings Ingredients 2 - 14 oz. cans of artichoke hearts, in water 2 - 10 oz. packages of frozen leaf spinach, defrosted 1 1/2 cups of mayonnaise 1 1/2 cups of parmesan cheese 2 - 14 oz. blocks of Monteray Jack cheese reserve 1/2 cup for the top of the dip 2 medium cloves of garlic, minced 1/4 tsp. fresh ground pepper baked tostito chips, the scoop ones, work great. You can also toast pitas and cut into triangles. Hint: You can change this recipe and add 1- 6 to 7 oz. can of crabmeat, rinsed and picked through to remove any cartiledge. Directions 1. Shred the Monteray Jack cheese, remember to save 1/2 cup for top of the dip 2. Drain and rinse the artichoke hearts 3. Squeeze all the liquid out of the spinach, do not leave the spinach real wet 4. In the food processor, add the artichokes, spinach, minced garlic, black pepper, mayonnaise, parmesan cheese, and the Monteray Jack cheese. If you are adding crab, add it now 5. Pulse 4 times and check to see if it is blended. Do not pulse too much, the dip, should be chunky, not pureed. 6. Put the dip into the au gratin pan, add the reserved Monteray Jack cheese to the top of the dip. 7. Bake in a 350 degree oven for 25 to 30 minutes, or until the top is lightly browned 8. Remove from oven and place in the stand with the tealights lit. Serve with the baked tostitos or pita triangles or both, whatever you choose. |
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Select Partners: Shoebuy Shoes | Expedia | Hotels | Hotwire | Gifts.com