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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Earl's Resaurant Spinach Artichoke Dip Recipe

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This recipe for Earl's Resaurant Spinach Artichoke Dip is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz cleaned spinach leaves
1/4 cup finely diced white onion
4 oz room temperature cream cheese (1/2 pkg)
2 cups shredded mozzarella
1 cup finely diced canned artichokes (well drained)
1/2 cup finely diced roasted peppers
1/2 cup finely diced water chestnuts
1/3 cup sour cream
1/3 cup mayonnaise
1/3 cup heavy cream
1 tbsp Frank's Red Hot Sauce
3/4 tsp ground black pepper
2/4 tsp Worcestershire sauce
1/2 tsp fine salt
1/2 tsp lemon juice

To Serve:
1/4 cup salsa
Tortilla chips
Directions:
Directions:
Place the spinach in a lidded container and microwave for 3 minutes or until wilted. Alternative, you can steam for 3 - 5 minutes or until spinach is cooked.

Spread out on a plate and allow to cool completely before squeezing the liquid from the spinach. Too much liquid will result in a watery dip. Finley chop the spinach and set aside.

Saute the onions in the vegetable oil until translucent but not browned. Set aside to cool.

In a large bowl, mix the cream cheese, mozzarella, artichokes, roasted red peppers, water chestnuts, sour cream, mayonnaise, heavy cream, hot sauce, salt & lemon juice until well combined.

Add the chopped spinach and sauteed onions to the mixture. Combine thoroughly. Can be refrigerated for up to two days.

When ready to serve, heat in a microwave-safe container for one minute. Stir well and heat for an additional minute. Top with salsa and serve immediately with a pile of tortilla chips,.
Number Of Servings:
Number Of Servings:
4 - 6

 

 

 

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