Wednesday, January 31, 2018

Spinach Artichoke Dip

We made this spinach artichoke dip and it was yummy and extremely filling!
We combined a couple of recipes to make it happen. Next time, we think we should include some water chestnuts for an extra crunch in the dip.

Here are the two recipes we used for reference:
https://cooking.nytimes.com/recipes/1018248-spinach-artichoke-dip
http://www.geniuskitchen.com/recipe/spinach-artichoke-dip-1209





Ingredients:

2 tablespoons olive oil
2 tablespoons minced garlic
about 12 oz fresh spinach, chopped
1 can chopped artichoke hearts
8 oz cream cheese
1/2 cup sour cream
4 oz fresh mozzarella, grated
2/3 cup Parmesan cheese, grated
salt and pepper to taste
1 can water chestnuts, chopped

Directions:

1. Heat olive oil in a large frying pan. Add garlic and cook until softened, but not browning.
2. Add spinach, a handful at a time.
3. Add artichokes and water chestnuts.
4. Reduce heat and add cream cheese and mozzarella and Parmesan cheeses, stirring the entire time
5. Add sour cream, continue stirring.
6. Add salt and pepper.
7. Serve with pita chips. 

What we liked:

It was fun to make!

What we didn't like:

Nothing, it was yummy

What Kaspian thought about it:

Too suspicious a food for him to try. 

Next time:

Add in the water chestnuts!