We had one of the big photo shoots for the magazine yesterday and a day like that really takes it out of me so today I craved comfort-food. You know, something warm, creamy and delicious. I opened the pantry and gazed inside and spotted a jar of marinated artichokes and a can of diced green chiles and knew that these were the makings of something special… So, I now present to you my ultra comforting Green Chile Spinach Artichoke Dip!
:: Ingredients ::
2 Tablespoons butter, divided
1/4 of a medium onion, chopped
1/2 teaspoon minced garlic
1 cup chopped frozen spinach
1-6 ounce jar of quartered marinated artichokes, chopped
1 Tablespoon diced green chiles
1-8 ounce package of Cream Cheese, softened
1/4 cup Sour Cream
1/4 cup Mayonnaise
3/4 shredded cheddar cheese
1/2 cup Parmesan (shredded or ground works!)
1/2 cup crumbled Feta
:: Step One ::
Melt 1 tablespoon of butter in a skillet over medium heat and add chopped onion. When onion begins to turn translucent, add garlic (waiting reduces the risk of burning the garlic). As onion just barely begins to brown, add frozen spinach and cover to help it cook down more quickly, stirring occasionally. Once spinach is cooked through, remove from pan. In the same pan, melt one more tablespoon of butter and lightly brown artichoke hearts and green chiles, add in spinach-onion mix and set aside.
:: Step Two ::
In a large bowl, combine cream cheese, sour cream, mayonnaise, cheddar cheese, parmesan and feta cheese. Add in artichokes-chilie-spinach mix and combine thoroughly. Scoop mixture into a shallow baking dish and bake at 375° for 20 minutes or until lightly golden on top and heated through.
Serve with toasted french bread, tortilla chips, crackers or just grab a spoon and enjoy!
The photo shoot yesterday was amazing. I’m so excited for you to see it in the May/June issue and this yummy Spinach Artichoke dip was a perfect comfort food to help me rest-up for the next one!
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