Cuisinart's Spinach, Gruyere & Artichoke Dip - Everyday Cooking Adventures

I made this dip one time before for a group “shed-raising” party where friends helped build a shed in my backyard. This was a fabulous appetizer and I even reheated it later in the oven again for dinner time and it still came out great! Today is Superbowl Sunday and as a CA bay area native I of course am rooting for the 49ers.

This dip came to mind as a perfect football accompanying dish. It once again came out very tasty and addictive. I promise you can barely pull yourself away from this dip, I even used a spoon and just ate some of it straight out of the bowl. It’s okay to do that sort of thing when no one else but the two of you is around to have to share it with. I think next time I make it for a group I’ll serve it in a hollowed out bread bowl because I saw photos of that which looked really nice. Here’s my dip: #cuisinart

Spinach, Gruyere & Artichoke Dip

Recipe From: Cuisinart

Makes 1 quart=party size!

Ingredients:

olive oil or cooking spray
8oz. frozen spinach(one bag), thawed
1 can (15 oz.) artichoke hearts, drained and quartered
2 oz. Gruyere, shredded
1 oz. Parmesan, grated
12 oz. reduced-fat cream cheese, cut into 1-inch chunks
2 TBSP evaporated, fat-free milk, not reconstituted
1 garlic clove, peeled and finely chopped
1 oz. shallot, peeled and finely chopped
1/2 tsp Tabasco sauce or other hot sauce

Directions:

1. Brush a 1 qt. souffle dish lightly with olive oil or cooking spray. Preheat oven to 375ºF.

2. Place the spinach in a clean, dark kitchen towel or paper towels and squeeze until all liquid is removed. Set aside. Place the artichoke quarters in a towel or paper towels and squeeze gently to remove excess liquid (not too hard). Set aside.

3. Place the cream cheese and evaporated milk in a large bowl. Using a hand-held mixer on medium speed, beat until creamy and smooth. Crumble the dried spinach into the bowl. Add the Gruyere, garlic, shallot, and 2/3 of the Parmesan. Stir on low speed. Add the artichoke hearts and hot sauce and stir on low speed to blend.

4. Transfer the mixture to the prepared dish, sprinkle with remaining Parmesan. Put in the oven for 30-50 minutes. Check to make sure it’s not burning on top but just getting browned. Dip should be puffed and bubbly when done. Remove from oven and serve hot with crackers or sliced French bread.

TIP: This can be done in the slow-cooker. Still prepare in the souffle dish and place on the metal rack positioned in the bottom of the slow cooker. Cover slow cooker and set to High for 3 hours.