It's been awhile since Ray and I last picked up our copy Two Dudes, One Pan. It's quite a shame actually since the book is chock-ful of great recipes brought to you by the two dudes that run our favorite restaurant in Los Angeles, Animal. So for Superbowl Sunday, I thought I'd give their Spinach Artichoke Dip a try. Everyone has their own favorite version of this dip - this recipe is a little different in that it uses chopped fresh spinach while most call for frozen. The verdict? It was good but nothing too special - it's definitely best served as a hot dip as it thickens substantially when cooled. If I make this dip again, I will need to mix in some diced tomatoes and substitute some of the cream cheese for sour cream to cut some of the creaminess.
Spinach Artichoke Dip
adapted from Two Dudes, One Pan
Ingredients
2 tablespoons unsalted butter
6 garlic cloves, finely chopped
1 (15 ounce) can water-packed artichoke hearts, drained and quartered
6 ounces fresh, chopped spinach (about 4 cups)
1 (8 ounce) package cream cheese
1 or 2 tablespoons water (if needed)
1/2 to 3/4 cup grated Parmigiano-Reggiano cheese
1 teaspoon kosher salt
Directions
Melt butter in a large nonstick skillet over medium-high heat. Add the garlic and cook until it becomes fragrant, 30 seconds to 1 minute.
Add the artichokes and the spinach and cook, stirring often, until the spinach wilts, 3 minutes.
Stir in the cream cheese and mix until it is thoroughly combined with the spinach and artichokes (if the mixture seems too thick, add 1 or 2 tablespoons of water).
Mix in the Parmigiano-Reggiano and salt, and scrape the dip into a serving bowl.
