Maylee at Beyond Gumbo 
Here’s a recipe for a Spinach and Artichoke Dip. I made it for several dinner parties over the holidays; it was a hit. Spinach? While it may not seem that spinach would taste good in a dip; the flavors of spinach, artichokes and seasonings blend together. Water chestnuts add a little crunch. Serve with crackers, raw vegetables.
The recipe is quick and easy to make; good when you are in a rush getting ready for an event; the recipe is a keeper. With Mardi Gras and my son’s wedding coming up; I might make the recipe again, soon.Recipe
I’m not sure why I got on a tangent to make a spinach and artichoke dip over the holidays; I remember tasting one somewhere and sometime that was really delicious. There are lots of recipes and variations for this dip in recipe books, magazines and on the internet including the one from Hidden Valley Ranch Dip. I wanted to make something quick and easy and ended up combining several recipes. My final recipe uses cream cheese and sour cream to make a creamy dip.Shredded Parmesan cheese and a package of Hidden Valley Ranch Dip mix add flavor. The onion, artichoke hearts and water chestnuts also add flavor to the dip and provide a crunchy texture.
Making the recipe is fairly easy. Saute the chopped onion in butter or margarine until translucent. Then add the cream cheese to soften and blend in. Add the package of dip mix, then the rest of the ingredients.
Stir and simmer until heated and blended. This recipe make a huge quantity; I used a large pot to bend everything. For the final recipe I cut back on the ingredient quantities.
Even though the recipe made a large pot; it didn’t last long. My husband and I ate it up in just a day or two. And with lots of spinach, this is a relatively healthy dip — at least the spinach has Vitamin A (carotene) and iron. Plus artichoke hearts and water chestnuts, packed in water, don’t have added sodium and nor does the frozen spinach. Sodium comes from the dry dip mix but there is no need to add extra salt. Enjoy the flavors of the vegetables!
Spinach and Artichoke Dip
Ingredients:
- 1-16 oz package frozen chopped spinach
- 4 Tbsp butter or margarine
- 1 large white onion, finely chopped (about 2 cups)
- 1-13.75 oz can quartered artichoke hearts, in water
- 1-8 oz can sliced water chestnuts, in water
- 1-8 oz package light cream cheese
- 1 package dry Hidden Valley Ranch Dip Mix
- 1-5 oz container shredded Parmesan cheese
- 1-8 oz carton sour cream
Method and Steps:
- In medium pot, add package of frozen spinach along with about 1 cup water. Bring to boil, then reduce heat and cover. Simmer for 5 minutes. Remove from heat, drain and set aside.
- Meanwhile, in large very skillet, melt butter or margarine over medium high heat. Add chopped onion and saute until translucent, about 5 minutes. Reduce heat if needed to avoid burning.
- Reduce heat to low, add cream cheese and stir until cheese is melted.
- Add package of dry Hidden Valley Ranch Dip Mix and blend in.
- Drain quartered artichoke hearts and slice crosswise to make smaller pieces; add to the skillet.
- Drain the sliced water chestnuts, cut each slice in fourths and add to the skillet.
- Add the drained spinach, Parmesan cheese and sour cream. Sir and cook over heat until bubbly.
- Serve with crackers or raw vegetables.
