A couple of days ago I sent out my newsletter with this image in it:
I shared a handful of things in that email but the question I got back the most from many of you was, “what’s in your skillet?” Apparently, it looked good to you, and I don’t blame you—it DOES look good. I’m right-this-minute regretting tossing out the last of it yesterday.
Anyway.
Some of you might need this for your holiday party, or for dinner tonight so here’s my “recipe”. (I don’t actually have a recipe—I have adapted several versions of this over the years, and make it like I do practically everything—seat-of-my-pants-style.) I walked myself backwards through making this, so hopefully I covered all of the steps. I hate when a recipe writer forgets a step. And also, we’re all human, so, grace, grace, grace.
Easy Spinach Artichoke Dip
Frozen Spinach (1-2 small bags, depending on how green you like your dip)
2 8oz blocks of cream cheese
3/4 cup sour cream
2 small jars of marinated artichoke hearts chopped (reserve the jar juice—you’ll need some of it)
2 heaping handfuls of shredded cheese (choose what you like, I tend towards Italian blends)
A palmful of Italian seasoning
3-5 shakes of garlic powder (or 2-4 teaspoons of minced garlic)
1 teaspoon of kosher salt (less if your using iodized table salt, which I never do)
3/4 cup Parmesan cheese
1 onion diced
1/2 cup of “jar juice” from the marinated artichokes
Cheese for topping
Process:
In a cast iron skillet, sauté diced onion, Italian seasoning and garlic in the jar juice from your artichokes.
Once the onions become translucent and soft, add in the cream cheese, sour cream artichokes and frozen spinach. Keep stirring until cream cheese is melted down and the frozen spinach is thawed and blending into the other ingredients.
Add in the palmfuls of shredded cheese, Parmesan and salt.
Once all ingredients are blended, top with the remaining shredded cheese and place skillet in 350 degree oven until cheese is melted and golden, and the dip is bubbly. Serve hot.
Serve with pita chips, celery sticks, tortilla chips—really whatever you want. This is also an amazing topping for boring ol’ grilled chicken breasts.
Options:
Because I never use a recipe to make this, my spinach artichoke dip is a little different every time. Sometimes I add in a can or Rotel diced tomatoes and chili’s, sometimes I add a spoonful of mayonnaise to the mix. Sometimes I thaw/drain my spinach before adding it, sometimes I use a cheddar/jack blend of cheese...you get the idea. Make it yours. Put in the stuff your people will eat.
I hope you love this dip as much as my household does.
While we’re talking about being in the kitchen…🕯
The Christmas issue of Cultivating is HOT off the presses, (and by presses I mean, just released, online.) If you haven’t discovered Cultivating yet, consider this my Christmas gift to you. 🎄This online journal is a FEAST in every way. It is my favorite place to hang out online besides Gracetable, and I can’t wait to spend some slow time reading through the many articles all centered around the theme of “Merry Making”. You can read my article HERE, and then grab a cup of something warm and savor the rest of the issue. 🎄
Grace to you, friends.
~
Kris Camealy