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Santa was so good to me this year! I got my first DSLR camera which has already been a game changer for my photography even though I have A LOT to learn yet. He has also kept my new blog in mind when he brought me a new food processor which I have needed for awhile now. I also received a couple cookbooks, one of which I wasted no time in breaking out; The Pioneer Woman’s holiday cookbook. It has tons of recipes for each holiday throughout the year. What a great idea!
Since it was too late to use it for Christmas, I made sure to use it for New Year’s. One of the recipes for this holiday was the Spinach-Artichoke Dip. I can’t believe I’ve never made spinach-artichoke dip before. But now at least I know there is only one recipe I will use. It’s really easy and super delicious. I only changed a couple of things from her original recipe but it’s pretty much the same. Everyone ate it up!
In a skillet, melt 3 tablespoons of butter over medium heat and add 5-6 minced cloves of garlic. Cook for about a minute before adding a 12-ounce bag of baby spinach (I rinse it and take the stems off first). Cook until the spinach is all wilted then remove from the skillet and set aside.
Put two 14.5 ounce cans of rinsed and chopped artichoke hearts in the pan. Cook for about 4 minutes before removing them and set aside.
Next, melt another 3 tablespoons of butter in the skillet (don’t you just love not having to dirty a million pans for one recipe?) Sprinkle in about 3 tablespoons of all-purpose flour and whisk together until a paste forms and the paste is allowed to cook for about a minute. Then pour in 1.5 cups of milk and whisk together until well-combined.
Add 8 ounces of softened cream cheese, 1/2 cup crumbled goat cheese (her recipe called for feta but I like how melty goat cheese gets), 1/2 cup grated Parmesan cheese (I used a good quality Parmesan and shredded it myself because I’ve found that the already-shredded kind is more difficult to melt), and 1/2 cup shredded pepper jack cheese.
Stir and allow all the cheeses to melt. She mentions in her recipe you can add a splash of chicken broth if it seems too thick but I didn’t have to do that.
Add 1/4 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne pepper and stir. Return the spinach and artichokes back to the skillet and combine. Pour the cheesy goodness into a baking pan and sprinkle another 1/2 cup of shredded pepper jack on top.
Bake for about 25 minutes at 375°F.
She also has a recipe for pita chips that is supposed to go along with this recipe but we had a bunch of crackers and just used those.
Let me know if you try this recipe and if you did anything different. Do you also have this cookbook? What are some of your favorite recipes from it?
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- 6 Tbsp Butter
- 5-6 Cloves Garlic Minced
- 12 Ounces Baby spinach Washed, stems removed
- 2 14.5 ounce cans Artichoke hearts Roughly chopped
- 3 Tbsp All-purpose flour
- 1.5 Cup Whole milk
- 8 Ounces Cream cheese Softened
- 1/2 Cup Crumbled goat cheese
- 1/2 Cup Good quality Parmesan Shredded
- 1 Cup Pepper jack cheese Shredded
- 1/4 Teaspoon Salt
- 1/2 Teaspoon Black pepper
- 1/4 Teaspoon Cayenne pepper
Preheat oven to 375°F.
Melt 3 tablespoons of the butter in a skillet over medium heat. Add the garlic and cook for 1 minute.
Add the spinach and cook until wilted. Remove from the skillet and set aside.
Add the artichoke hearts to the pan and cook for approximately 4 minutes. Remove from skillet and set aside.
Melt the remaining 3 tablespoons of butter in the skillet and then add the flour. Whisk together, making a paste.
Add the milk and whisk together until combined.
Add the cream cheese, goat cheese, Parmesan, and 1/2 cup of the pepper jack. Stir and warm until completely melted and combined.
Add the salt, black pepper, and cayenne and stir.
Add the spinach and artichokes back into the skillet and stir.
Pour into a baking dish, top with the remaining 1/2 cup of pepper jack, and bake for about 25 minutes.