I really do like spinach, and I will never turn away a good spinach artichoke dip, a spinach salad, creamed spinach, etc. However, this creamy, garlicky dip is JUST the "artichoke hearts" part of the classic dip, and it's so, SOOO good!
1 jar marinated artichoke hearts
4 cloves grated garlic
1 8oz block cream cheese
12 oz whipped cream cheese
8 oz sour cream
1/4 cup mayonnaise
Garlic bread wedges, pita chips, or crackers for dipping
Drain artichokes, and chop artichoke hearts up until almost minced. (I pick out the tough, outer leaves, and just use the super-soft middles, but I'm super picky about textures.)
Add cream cheese and whipped cream cheese to a medium-sized saucepan over medium-low heat. Grate garlic cloves into pan, and stir until the cream cheese is melted and smooth. Stir in artichoke hearts. Once they are completely combined, add sour cream and mayonnaise and stir together. Allow ingredients to continue simmering gently for 5 minutes, stirring frequently to avoid the bottom burning in the pot. (If it seems too thick for your preference, you can add a splash of milk or half and half.)
I make garlic bread and cut it into wedges for dipping. However, pita chips, flatbread crackers, or assorted crackers also work well.
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