Life at Cloverhill

Family Recipe Summer

Baked Artichoke Spinach Dip {Cocktail Hour on the Dock}

I spent the long weekend at my parents place and we had just the best weather. It was so warm and sunny, which made for good porch painting weather. Usually we eat most of our meals out on the porch, but with it all torn up to paint, we had to look elsewhere.

cocktail-hour-on-the-dock
That’s when my mom and sister got the great idea to have a Saturday night cocktail hour down at the dock.

canada-geese-babies

We could sit out on the picnic table, let the dogs run around and watch the new Canada Geese babies.

baked-artichoke-spinach-dip-cocktail-hour-on-the-dock
They put together an awesome spread – shrimp cocktail, a selection of crackers and cheese (cheddar, mozzarella, aged cheddar with carmelized onions and bruschetta goat cheese) and baked artichoke spinach dip with warm pita wedges.

baked-artichoke-spinach-dip
Often our recipes are based on what we have on hand in the kitchen. My sister made up this recipe, drawing inspiration from a few different ones and using what we had. It turned out so good that I knew I had to share it.
Baked Artichoke Spinach Dip
 
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Serves: 8
Ingredients
  • 14 oz can whole artichokes
  • 3 garlic cloves
  • 10 oz frozen block of spinach, thawed and well drained
  • 8 oz (250 g) brick of cream cheese softened
  • ½ cup mayonnaise
  • 1 tsp salt
  • ½ tsp ground pepper
  • ¼ tsp cayenne pepper
  • ½ cup grated mozzarella cheese
  • ⅔ cup grated parmesan cheese
Instructions
  1. Drain artichokes and chop in food processor with garlic cloves. Thaw and squeeze out excess moisture from spinach. Add to processor with softened cheese and mayonnaise, and seasonings. Blend well but do not puree. You want the dip to have texture. Stir in grated cheese.
  2. Spread in oven proof pan and sprinkle parmesan cheese on top. Bake at 375°F for 20-25 minutes until light brown and bubbling.
  3. Serve with crackers or pita bread that has been brushed with oil, lightly salted and toasted in the oven.

baked-artichoke-spinach-dip
Serve with crackers or pita bread that has been brushed with oil, lightly salted and toasted in the oven.


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