Ingredients
- 1 1/2 cups half-and-half
- 8 oz. grated Monterey Jack cheese
- 8 oz. light cream cheese
- 1 tsp. garlic powder
- 1 1/2 tsp. Worcestershire sauce
- 1/2 tsp. salt
- Fresh ground pepper to taste
- 3/4 lb. fresh spinach (stemmed and chopped)
- 2-14 oz cans of artichoke hearts (rinsed, drained and chopped)
- 4 green onions, chopped
- tortilla chips, pita, etc. for dipping
Instructions
- Bring the cream to a simmer over medium heat and add the Monterey Jack, cream cheese, garlic powder, Worcestershire, salt and fresh pepper. Continuously stir to prevent sticking until the cheeses melt.
- While slowly stirring, add the spinach, artichoke hearts, and scallions. Stir until mixed and the spinach is wilted.
- This dip can be served immediately or served chilled.
Reviews
As for the people who complain about de-stemming the spinach, I buy baby spinach leaves and they aren’t as woody. So I just give the leaves a rough chop and let ’em go in the pot.
Now, I’m not really super savvy in the kitchen. But when I saw this recipe I assumed I was going to take all the ingredients and then just throw it into a pot, and then have a nice day while it cooks itself. WRONG! I had to de-stem the nearly pound of spinach. I’ve never ever bought spinach before. I thought trying to find it in the grocery store was going to be the hardest part. Thank god for google to help me on this adventure and a random guy in the store to point out what artichoke hearts were.
In the end… it turned out awesome.
– I didn’t add green onions (could not find that in the store)
– I used garlic salt instead of powder (maybe its the same thing? I don’t know)
– I used 8oz of “fancy” pepperjack cheeze, and since I wanted it really cheesy, I probably added another 4-8oz of Kraft shredded monterey jack cheese. I really could not have imagined it any less cheesier.
– I added diced tomatoes. It really just added color.
By the way – this blows Applebees, and every chain restaurant spinach dip out of the water. Especially TGI Fridays (and I can say that because I work there)