But in anticipation of our cozy game day together this year, I thought it might be fun to make some Super Bowl classics, like foods preceded by the word “buffalo” and dips presented in bread bowls. My children thrilled at the latter. (They passed on the buffalo cauliflower). This past month, I’ve tried a number of recipes for spinach-artichoke dip, most of which have been delicious, all of which have called for heaps of mayonnaise, sour cream, cream cheese, mozzarella, and parmesan. The version I liked best is based on Martha Stewart’s hot crab dip, which calls for sautéing shallots, adding spices, then making a creamy sauce with half and half, cream cheese, and cheddar. I use this formula here, omitting most of the spices, and using parmesan in place of cheddar. I also use my favorite grilled artichoke hearts from Trader Joe’s, a pantry staple for this recipe, and fresh baby spinach as opposed to frozen (though I’m sure frozen would work just fine here). The result? Heaven! Rich but not exceedingly so, the flavors of the artichoke hearts and spinach prevailing. With the only prep being to mince shallots, coarsely chop artichoke hearts, and grate parmesan, this dip comes together incredibly quickly, and best of all, you can prep as you go: while the shallots sweat, chop the artichoke hearts; while the cream cheese slowly melts into the simmering half and half, grate the parmesan. You can serve this dip several ways: Serve it with crackers, chips, fresh bread, or vegetables. Go Team! 🎉🎉🎉🎉 PS: 12+ Favorite Dips for Super Bowl Sunday and Beyond
How to make spinach-artichoke dip
Gather your ingredients: These are the grilled artichoke hearts from Trader Joe’s I love: Finely dice a shallot or two to yield 1/2 to 1 cup: Add the shallots to a pot with a couple tablespoons of olive oil and a pinch of salt: Sweat over low heat, covered, for 5 minutes: Meanwhile coarsely chop the drained artichoke hearts: Add the artichoke hearts to the pot and cook for 30 seconds: Add a heap of spinach and a pinch of salt to the pot: Let cook for a minute undisturbed; then use tongs to help the spinach wilt down. Add half and half and cream cheese and stir to combine. Add some parmesan and stir to combine. You can serve this straight from the pot or … … transfer the mixture to a small oven-safe dish and … … broiler it for a few minutes, keeping a close watch: OR: MAKE A BREAD BOWL 🤗🤗🤗🤗 This is simply one of the peasant bread loaves, innards removed and drizzled with olive oil, the cavity filled with dip, all roasted together for roughly 10 minutes at 450ºF. Serve with more crackers, chips, or veg! 5 from 2 reviews
