Spinach Artichoke Dip



Spinach, check! Artichoke, check! Cream cheese, check check!!

Well, I'm a sucker for hot spinach and artichoke dip! A warm, creamy dip, loaded with spinach, artichoke and cream cheese. And now I can say, it's one of my all-time favorite appetizers. Served with slices of bread, chips, crackers or even veggies, baby carrots and cucumber slices. Versatile, simple and delicious.



This weekend, we had our friends over. I wanted to serve different appetizers so we can eat them with wine and enjoy the evening. Sometimes you don't want to be fussing in the kitchen missing out the juicy gossips! 

Let me tell you something, this dip was a hit! It bakes briefly while you're enjoying the company of your guests and it�s the type of dish you throw out on a table, and it�s gobbled up in a matter of minutes.  

Ingredients:
8 oz. (225 g) cream cheese, softened
1/3 cup freshly grated Parmesan cheese
1/3 cup sour cream
1/3 cup mayonnaise
7 oz. (150 g) baby spinach leaves, chopped
1 cup coarsely chopped canned artichoke hearts
1 garlic clove, smashed
� tsp. salt
� tsp. roasted red pepper flakes

Preheat the oven to 400�F (200�C). In a bowl, combine the cream cheese, Parmesan, sour cream, mayonnaise, spinach, artichokes, garlic, salt and red pepper flakes. Mix well with a rubber spatula until all ingredients are evenly blended. Spread into a small baking dish. Bake for 35-40 minutes or until the top is slightly browned. Serve warm with baguette slices, crackers or chips.



Dip artichauts et �pinards

Ingr�dients:
225 g de St. Moret
1/3 tasse de Parmesan
1/3 tasse de cr�me fra�che �paisse
1/4 tasse de mayonnaise
150 g de pousses d'�pinards, hach�es
1 bo�te de c�urs d'artichauts, coup�s
1 gousse d'ail, �cras�e
� c�c de sel
� c�c de paprika

Pr�chauffez le four � 200�C. Dans un saladier, m�langez le saint moret, le parmesan, la cr�me �paisse, la mayonnaise, les �pinards, l'ail, le sel et le paprila. M�langez avec une spatule.
D�posez la pr�paration dans un petit plat � gratin. Enfournez 35 � 40 mn jusqu'� ce que la surface soit l�g�rement dor�e. Servez avec des tranches de pain, des crackers ou des chips.

Comments

Post a Comment

Popular posts from this blog

Croque Madame

Image
Originated in France as a fast-food snack, and served in caf�s and bistros, croque Monsieur is the hot ham and cheese grilled sandwich we all love.  A croque monsieur topped with a fried or poached egg, is a croque madame, or in parts of Normandy, a croque-�-cheval. I love this sandwich with french pressed coffee for brunch, and I also love it with a glass of wine for dinner. That�s particularly why I love this sandwich, because it can go either way: breakfast or dinner. Ingredients (serves 4): 8 slices of white bread 4 tsp of Dijon mustard � pound smoked ham, thinly sliced � cup shredded cheese (Gruy�re) 3 tbsp unsalted butter 3 tbsp all purpose flour 2 cups milk Dash of salt and pepper 4 large eggs The sauce: In a saucepan, melt 3 tbsp of butter, add 3 tbsp of flour and whisk continuously for abt 3 mn. Add the milk, whisking constantly. Bring the mixture to a boil, then simmer 5 mn, whisking periodically, until thickened. Remove from heat and add � cup of the cheese. Season with...
Read more

Omelette roulade

Image
Omelette is certainly the most common dish served in each household. It was one of my childhood favourite dish. Whenever I smelled my mother�s freshly cooked omelette, I would sneak into the kitchen and eat a few bites. This roulade or roll up is a stuffed omelette with cream chesse, red peppers and rocket salad; a great make ahead appetizer! Ingredients: For the omelette 6 large eggs a pinch of paprika salt & pepper 1 tbsp of olive oil For the filling: 6 tbsp cream cheese, at room temperature 1 red pepper, julienned a handful of rocket salad Whisk the eggs, paprika, salt and pepper. Heat 1 tablespoon olive oil in a 12 inch diameter nonstick skillet. Pour the egg mixture into the pan and cook on medium heat till the underside of the omelette is slightly golden. Carefully flip the omelette over and cook the other side till done. Using a large spatula, trasfer the omelette to a large sheet of cling film. Let omelette cool completely. When the omelette is complet...
Read more