Back in my College days, I used to work at a Michigan based steakhouse, Brann's Steakhouse. In addition to their fabulous steaks, they also have an incredible Spinach Artichoke Dip. But here's the thing, they came in frozen patties that we would microwave, then serve. How could I know the exact ingredients? I remember my girlfriends and I sneaking the frozen patties in our waitress aprons at the end of the night so we could make the dip at home! Yes, I was a bad girl....but hey, it was college, anything goes, right? :) Anyway, since then, I have been trying to find that one Spinach Artichoke Dip recipe that could live up to the one at Brann's Steakhouse. I found it today. I was browsing Pinterest and came across Natasha's Kitchen which has an amazing recipe for the dip. It's New Year's Eve...I MUST MAKE THIS! I only changed the ending of the recipe and well, I didn't use low fat ingredients, but otherwise, she hit the jackpot with this one! Here it is! To print this recipe without photos, click: PRINT RECIPE
1 10oz frozen package of Spinach, thawed and drained well
8 oz Cream Cheese, room temperature
16 oz Sour Cream
1 stick Unsalted Butter, room temperature
2 cups shredded Parmesan Cheese
14 oz can quartered Artichoke Hearts, drained and coarsely chopped.
4 oz can diced Jalapenos, drained
3 Garlic cloves, pressed
1 tablespoon Freshly Ground Pepper
1/2 cup shredded Cheddar
1) Preheat oven to 350°F.
2) In a medium pot over medium heat, add together the cream cheese, sour cream, butter and parmesan cheese. Make sure to stir well until full melted and an even consistency.
3) Stir in chopped artichoke hearts, jalapenos, spinach , pressed garlic cloves and freshly ground pepper.
This is what it should look like...don't be discouraged if you think your initial ingredients look "curdled". Just keep stirring with a whisk or fork. The clumpiness is mostly because of the shredded cheese.
4) In a baking dish sprayed with non-stick cooking spray, transfer the mixture to the dish and bake for about 10-15 minutes at 350°F until bubbly and the top starts to brown.
5) Remove baking dish from oven and top with the shredded cheddar cheese. Crank up the oven to broil and broil for about 3-5 minutes, or until the cheddar cheese is bubbly and a bit browned.
6) Serve with chips, veggies or toasted baguettes!Copyright © 2013 Kellicipes
|Amount Per Serving|
|% Daily Value *|
|Total Fat 25 g||38 %|
|Saturated Fat 16 g||78 %|
|Monounsaturated Fat 7 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 74 g||25 %|
|Sodium 817 mg||34 %|
|Potassium 73 mg||2 %|
|Total Carbohydrate 7 g||2 %|
|Dietary Fiber 2 g||7 %|
|Sugars 2 g|
|Protein 17 g||35 %|
|Vitamin A||1 %|
|Vitamin C||29 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|