Spinach Artichoke Dip
I wanted to try a slight
spin on this typical recipe for a Panther tailgate. It’s always a
crowd-pleaser, but I wanted to make it a little more fresh and unique. I feel
like taking an extra step or two really shows people you tried, and therefore
care. Happy Birthday, Brandy!
Lisa, Brandy, and me tailgating for the Panthers. |
Ingredients:
1 onion, chopped
3 tablespoon olive oil,
divided
2 cloves garlic, minced
1 pound fresh baby spinach
1 loaf Italian bread,
sliced
1 ounce Hidden Valley
Ranch Mix
1 container (16 ounes)
sour cream
1 cans quartered
artichokes, drained and chopped
Directions:
Heat large sauté pan with
olive oil. Sauté onion until almost translucent. Add garlic; cook for 1
minute.
Add spinach in batches.
As it wilts, add more. Cook spinach through. Allow to cool. Squeeze out
excess liquid. (about 2 cups when at this stage.)
In a blender, put the
spinach, sour cream, and seasoning. Blend until smooth.
Stir in chopped
artichokes. Allow to cool in the fridge.
Serve with toast
pieces.
(To make toast
pieces: Bake 350 for 12-16 minutes until lightly golden brown. I like to
put some olive oil and Italian Seasoning. )
No comments:
Post a Comment