Categories: Appetizers, Sauces/Dips
I love hosting big family holidays. I have a blast choosing a menu, shopping and waking up early to start the cooking festivities. It’s really rewarding when you see all of your loved ones gathered around and enjoying the food that YOU made! Never in my college day Lean Cuisine eating dreams did I think I could ever host a family holiday, but we have…quite a few times.
One of the big perks to cooking up a huge holiday meals is that you can sneak a taste or two of a few dishes as you’re cooking them up without getting smacked on the wrist by your momma. Sadly, I actually end up filling up on appetizers and taking small tastes before serving everyone! (whoops!) By the time everyone has their huge plates of food, I find myself sitting down and struggling to eat one plate. Oh well…
This past Christmas and Easter, I had this spinach artichoke dip to blame for the pre-meal full feeling. My friend, who blogs at Wine and Shoes, gave me this recipe after trying this dip at a party, and it’s just fabulous! I like to have this in a crockpot (to help the dip stay warm) where the appetizers are, which is sadly my kitchen island. All I have to do is take a step or two to sneak a cracker full of this stuff every couple of minutes. I’m not the only one who found it dangerous, either. As people started arriving, I noticed a little crowd was forming, and it certainly wasn’t for the cheese tray.
I especially love this dip, because there is no mayo. 90% of you will disagree with me, but I think mayo is gross. It smells terrible, looks nasty and because of that, I just can’t stomach the idea of eating ANYTHING containing mayo. Sorry to the mayo lovers…
- 1 stick butter
- 1 med onion, chopped finely
- 2-10 oz packs frozen spinach, thawed and well drained
- 1-14 oz can artichoke hearts, drained and chopped
- 8 oz cream cheese
- 8 oz sour cream
- 1 cup Monterey jack cheese, shredded & divided
- 1 cup parmesan cheese, grated & divided
- 2 tbsp. Tabasco sauce
- salt, to taste
- Melt the butter in large saucepan on medium-low heat. Add the chopped onion and sauté the butter and onions until they are translucent and soft, about 5 minutes. Add in the spinach, artichokes, cream cheese, sour cream, ¾ cup of the parmesan and ¾ cup of the Monterey jack, Tabasco and salt (to taste). Cook until well mixed.
- Pour the mixture into a smaller crockpot and sprinkle the remaining cheese on top.
- Add the lid to the crockpot and heat on low for about 20 minutes, until the cheese is just melted. Then, keep the crockpot on low throughout serving.