Mossy Swamp Dip (Artichoke-Spinach)
- Ready In:
- 55mins
- Ingredients:
- 13
- Yields:
-
6 cups
- Serves:
- 8
ingredients
- 1 (16 ounce) package frozen spinach, chopped
- 1 (14 ounce) jar marinated artichoke hearts
- 6 green onions (one small bunch)
- 1 (2 ounce) can water chestnuts
- 1 cup parmesan cheese, coarsely shredded
- 1 cup mozzarella cheese, shredded
- 3⁄4 cup sour cream
- 3⁄4 cup mayonnaise
- 5 -6 garlic cloves, chopped
- 1 teaspoon black pepper, freshly cracked
- 1 teaspoon salt (or to taste)
- 1 teaspoon paprika
- 1 tablespoon red pepper sauce
directions
- Preheat oven to 350°F.
- Thaw spinach and squeeze to get as dry as possible.
- Drain jar of marinated artichoke hearts and chop coarsely. Discard marinade.
- Thinly slice the green onions until you've cut up about 1/3 the green tops. Coarsely chop the remaining tops.
- Chop water chestnuts coarsely.
- Combine spinach, artichoke hearts, green onions, and water chestnuts in a large bowl until well mixed.
- Combine sour cream (use the real thing - lite sour cream doesn't do well in this recipe) and mayonnaise with garlic, pepper, and salt.
- Add cheeses, then blend this mixture together with the spinach mixture. Resulting dip will be very chunky.
- Pour into lightly greased baking dish and bake for 30-45 minutes until heated through and slightly bubbly (if you're in a hurry, just nuke it for about 10 minutes -- it won't get crusty on top, but it will be hot and melty!).
- Sprinkle with red pepper sauce, paprika, and more cracked black peppers.
- Serve with hearty chips, large croutons, or over pasta!
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RECIPE SUBMITTED BY
<p>Born and raised in Texas, came to the Seattle area in 1997 and never looked back. And while I was a 'neophyte foodie' in Dallas, I fear my fondness for food has only become chronic at this point. If it weren't for one very active Rottweiler, I'd be in serious trouble!</p>