Looking for a quick, last-minute recipe for the weekend? Here’s a quick dip that cooks itself and is great for a party. Spinach Artichoke Asiago Dip – Recipe
Most dips that are hot can be somewhat dangerous if you are not careful in the preparation and holding of the dip at the proper temperature. This one is make with sour cream instead of mayo so that the temperature issue does not not cause illness. No one likes to enjoy dip and then pay for it the next day!
Often, this happens with dishes like deviled eggs because they sit out for too long.
Enjoy this little nosh with no worries!
Ingredients Spinach Artichoke Asiago Dip – Recipe
1 large bag of fresh spinach
Frozen package artichoke hearts, thawed
1 wedge of Asiago cheese
1 16 oz container of sour cream, organic, if possible
Preheat oven to 350 degrees F. Blanch the spinach in boiling water with salt for 2 minutes. Drain and squeeze out the water. When it cools down, chop into fine pieces. Place in a large bowl. Chop artichoke hearts into small pieces. Shred the cheese. Mix all the ingredients together with the sour cream. Bake in a gratin or glass dish about 40 minutes or until it starts to get golden brown on the top. Serve with cold veggies for dipping or organic tortilla chips.
Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations.
Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and on stations around the country.