Spinach Artichoke Dip
I wanted to try a slight spin on this typical recipe for a Panther tailgate. It’s always a crowd-pleaser, but I wanted to make it a little more fresh and unique. I feel like taking an extra step or two really shows people you tried, and therefore care. Happy Birthday, Brandy!
|Lisa, Brandy, and me tailgating for the Panthers.|
1 onion, chopped
3 tablespoon olive oil, divided
2 cloves garlic, minced
1 pound fresh baby spinach
1 loaf Italian bread, sliced
1 ounce Hidden Valley Ranch Mix
1 container (16 ounes) sour cream
1 cans quartered artichokes, drained and chopped
Heat large sauté pan with olive oil. Sauté onion until almost translucent. Add garlic; cook for 1 minute.
Add spinach in batches. As it wilts, add more. Cook spinach through. Allow to cool. Squeeze out excess liquid. (about 2 cups when at this stage.)
In a blender, put the spinach, sour cream, and seasoning. Blend until smooth.
Stir in chopped artichokes. Allow to cool in the fridge.
Serve with toast pieces.
(To make toast pieces: Bake 350 for 12-16 minutes until lightly golden brown. I like to put some olive oil and Italian Seasoning. )