Diane Phillips’s Artichoke & Spinach Dip
Posted by AviMonday April 25, 2011
“This is sooooooo good.” “This is amazing.” “Did you really make this?” If you want to hear people say such things about something you made, then make Diane Phillips’s Artichoke and Spinach Dip.
Yesterday, I did. It takes all of 15 minutes to throw together and bakes for 25. After the dip had cooled to room temperature, I brought a container of it to a friend’s house for an Easter potluck.
Mark Bittman recently did a column called “No Skinny Dips.” His message was simple: when it comes to dips, the fattier, the better. Diane seems to agree: there are generous amounts of mayonnaise, Swiss cheese and Parmesan in her recipe.
Not to brag, but my contribution to the potluck lasted 5 minutes tops. Before I even had the chance to transfer the dip to a serving bowl, guests were hovering over, tortilla chips in hand.
Next time you’re invited to one of these potluck things, ask if you can bring an appetizer. Then make this and soak up the praise.
Our Favorite Artichoke and Spinach Dip
1 tablespoon unsalted butter
1 clove garlic, minced
One 10-ounce package fresh baby spinach, chopped
One 15.8-ounce can artichoke hearts, drained and coarsely chopped
1 cup mayonnaise
1/3 cup finely shredded Swiss cheese
2/3 cup freshly grated Parmesan cheese
Make It Now:
1. Melt the butter in a medium-size skillet over medium-high heat. Add the garlic and sauté until softened, about 45 seconds. Add the spinach and sauté until there is no moisture in the bottom of the pan, about 4 minutes. Transfer the spinach mixture to a large bowl and allow to cool.
2. Stir in the artichoke hearts, mayonnaise, Swiss cheese, and Parmesan cheese, stirring to blend.
3. Transfer the mixture to a 1-quart baking dish. Cover and refrigerate for up to 2 days or freeze for up to 1 month.
Bake It Later:
1. Defrost the dip in the refrigerator overnight, if necessary.
2. Preheat the oven to 350°F. Let the dip come to room temperature for about 30 minutes.
3. Bake the dip for 20 to 25 minutes, until the dip is bubbling and the cheese is beginning to turn golden brown. Serve hot or warm.