Spicy Four-Cheese Spinach Artichoke Dip

Let’s take a second to discuss spinach artichoke dip. I admit, not always the most exciting dish in the world. My guess is you’ve probably had many different encounters with this classic appetizer, most of which were not particularly memorable or delicious. That is why it may come as a shock to you when I say this particular recipe is life-changing. I know it sounds ridiculous to describe spinach dip as life-changing…kind of like saying “this pair of socks is life-changing” or “that local news segment was life-changing,” but trust me- the adjective is accurate.

For me, what makes this so delicious is that rather than putting big globs of sour cream or mayonnaise like most recipes call for, I am using only cheese (and lots of it!) to produce the creamy texture. Honestly, who doesn’t like cheese? And because I put everything in the food processor, it produces a uniform dip where all the flavors are evenly distributed and you’re not getting big chunks of anything you don’t necessarily want. And, of course, the huge spicy kick of Royito’s at the end reaaaaally takes this stuff over the top. So next time you have a to make an appetizer for a party or tailgate, give this a shot. At first, your friends will probably be like “Oh *great*, Janice brought spinach dip again womp womp womp” but once they try it they will be like “Holy #@$! Janice how did you make this spinach dip?!” and you will suddenly become the most popular person at the party. I like to imagine that everyone who reads my blog is named Janice.

Ingredients:
1 (16 oz) package frozen chopped spinach, thawed and squeezed of excess water
1 (8 oz) can artichoke hearts, roughly chopped
2 cloves garlic, roughly chopped
1 cup mascarpone cheese (you can substitute cream cheese here if you prefer or can’t find mascarpone)
1 cup gruyere cheese, shredded
1 cup mozzarella cheese, shredded
1 cup parmesan cheese, grated
1 ½ cups Royito’s Hot Sauce
½ cup low sodium chicken stock (optional)

Directions:
1) Preheat your oven to 375 degrees.
2) In a food processor, combine spinach, artichokes, garlic, ALL of the mascarpone cheese, and HALF of each the Gruyere, mozzarella, and parmesan cheeses. (You want to save the other half of these for sprinkling on top)

3) Pulse the food processor until everything is very well combined.


4) Pour mixture into a bowl.

5) Pour in chicken stock and Royito’s and mix thoroughly. If you want to keep this vegetarian you can substitute veggie stock or leave out the stock all together, I just think it gives it a great depth of flavor.


6) Transfer mixture to a baking dish and top it with the remaining gruyere, mozzarella, and parmesan cheeses.



7) Put it in the oven and bake for 20-25 minutes or until the top starts to get golden brown and bubbly.

Seriously, y’all, this stuff is sinful. (Again, not an adjective commonly associated with spinach dip.)

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