|Hot Spinach Artichoke Dip with Fresh Baguette
A word of advice about making the dip: When I decided to make it from scratch, I thought it would be one of the easier appetizer recipes to follow. Turns out draining the liquid from the cooked spinach was a real task. I tried a few different ways and found the best method was to let the spinach cool and then squeeze out the liquid with my hands. Once you get past that, you're golden! Add in the cream and cheeses and bake it in the oven until it's golden brown bubbling. Slice a fresh baguette and serve!
Spinach Artichoke Dip
Recipe adapted from Food and Wine Magazine
- 2 teaspoons olive oil, plus more for baking dish
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 pounds spinach, cleaned, trimmed, and coarsely chopped
- 2 cans artichokes, drained and chopped
- 1/2 cup milk
- 6 ounces reduced-fat bar cream cheese
- 3 dashes Worcestershire sauce
- 3 dashes hot sauce, such as Tabasco
- 3/4 cup shredded mozzarella
- Coarse salt and ground pepper
- Baguette slices, breadsticks, or crackers, for serving
|Saute onion and garlic until translucent
|Add spinach in batches, waiting for one to wilt before adding the next
|Stir wilted spinach with onion and garlic. Transfer spinach from pot to a colander to drain. Press and squeeze to until water is removed.
|Place spinach back into pot. Add cream cheese, Worcestershire sauce, hot sauce and Mozzarella and stir to combine
|Transfer to a serving dish, surround with baguette slices and serve!