Fresh Spinach & Artichoke Dip (Aka Sheep Dip) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Adapted from Best of the Best from Colorado, this recipe is so named, according to their description, because the recipe poster's father was a sheep rancher. This is supposedly a best selling recipe on the menu at River City Cafe in Colorado. I have not tried this yet, but since any spinach dip calling for fresh spinach appeals to me, I wanted to share it. This is very different from the usual spinach dips. I have never seen another version quite like this one. I am guessing at the cook time, which I will update once I try this. This makes enough dip for your whole herd! ;). To me, this is perfect football party food! Ingredients:
1 (8 ounce) can water-packed artichoke hearts, drained and quartered |
6 ounces asiago cheese or 6 ounces parmesan cheese, finely grated |
3 ounces fresh spinach, washed and patted dry |
1 pint half-and-half cream or 1 pint light cream |
20 ounces sour cream |
24 ounces cream cheese or 24 ounces neufchatel cheese |
8 ounces heavy cream |
pita bread, cut into triangles, as dippers |
Directions:
1. Mix all ingredients except the pita triangles in a food processor and combine until dip is mostly smooth with a few chunks of artichokes.
2. Heat by placing in a micro-safe dish and microwave until warmed through (5 minutes, stir, repeat several times as needed) or place in an oven safe dish and bake at 350 F until bubbly and warmed through, about 20-30 minutes or so.
3. Serve with pita triangles as dippers, or whatever you prefer.
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