Super Bowl Sunday!
The countdown is on and I'm planning my menu for Sunday because it's all about football, food, family and friends! I'm talking fresh, clean and homemade, nothing frozen. Go for quality choices, no preservatives and additives whenever possible. This recipe for Spinach Artichoke dip is homemade and easy. You can make it up to 3 days prior and assemble it that day! You can change out the Gruyere cheese if you are not a fan and substitute Muenster or one of your favorite cheeses.
I hope you enjoy it!
Spinach Artichoke Dip
Preheat oven to 350
1/4 cup Olive Oil 1 onion, diced
2 cloves garlic minced 1 package frozen artichoke hearts
1 lb frozen spinach defrosted, squeeze and remove excess liquid
1/4 cup mayonnaise
1 cup white sharp cheddar
1 1/2 cups gruyere or munster cheese
1 tbs lemon juice
1 tbs. Panko breadcrumbs
1 loaf of French baguette or Italian bread
Warm 1 tbs. olive oil in a medium skillet over medium heat. Add the onion and saute until
soft and translucent. Add the garlic and cook for another 30 seconds. Remove from heat.
In the bowl of a food processor pulse together the artichoke hearts, spinach and mayo until the artichoke hearts are broken up. Add the cheddar and 1 cup of the gruyere, lemon juice and
a large pinch of salt and pepper. Transfer the dip to an oven proof container then top with
remaining 1/4 cup of gruyere or munster cheese. In a small bowl combine Panko breadcrumbs
and the remaining olive oil. Sprinkle breadcrumb mixture over the artichoke dip and bake
for about 20 - 25 min or until the top is golden brown and bubbling.
Slice the bread thin and drizzle with olive oil and (sparingly), sprinkle a small amount of kosher salt of each slice. Bake until golden. This goes quickly so keep an eye on it.