Spinach Artichoke Dip

Spinach Artichoke

Here is a dish that is pretty much on any restaurants’ appetizer menu.  For some reason, I find myself always migrating toward this dish when I visit different restaurants—you can never go wrong.  That being said, I always like to give different recipes a face lift and, with some of the additions I’ve made, I think it to finally be perfect.


  • ½ cup mayonnaise
  • 1 cup sour cream
  • 1 package softened cream cheese
  • 1 cup of gorgonzola (for those of you that don’t like this cheese, feta will work, as well).
  • ¾ cup of parmesan cheese.
  • 1 container of frozen, chopped spinach that has been thawed.
  • 1 jar of artichokes, drained
  • 1 clove of garlic, minced
  • 1 ear of roasted corn, chopped off the stalk.
  • Salt and pepper to taste.
  • Serve with blue corn chips or warmed pita.

Start by adding the mayonnaise, cream cheese, sour cream, parmesan and blue cheese into a bowl and mix together with a fork.  Next, take the thawed spinach and squeeze out all of the water into the sink so that your dip isn’t runny—toss the spinach into the bowl.  Now, take the drained artichokes and toss those into the bowl, as well.  As for the corn, you can either rub with butter and char it on the grill, or you can simply boil it in water until cooked through.  Personally, I love the taste of the charred corn throughout the dip.  After the corn has cooked, cut the kernels off of the stalk and toss into the bowl.  Last, add the minced clove of garlic and season to taste with salt and pepper.  Transfer the mixture to a greased, oven-proof baking dish and place in a 375 degree oven for about 30 to 35 minutes.  When I told my friends that I was bringing this dish to their party, they laughed because they thought it to be so “TGI Fridays”.  To their surprise, this was the first dish to go.  So it is to say, food doesn’t always have to be fussy.  If you use good ingredients, you will forever end up with a good product.


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