I first fell in love with a spinach artichoke dip when I was in college and someone brought a store bought tub of the stuff to a party with pretzels for dipping. The creamy taste combined with the crunchy thin pretzels were heaven in my mouth. So of course I wanted to make one on my own and make it better than you can get in the store. Starting from a recipe from Alton Brown, the use of fresh garlic over powdered garlic gives the dip a little extra bite. And adding fresh spinach as opposed to frozen can trick yourself into believing that this dip is healthy.
Ingredients:
- 1 cup chopped spinach $1.40
- 1 13oz can artichoke hearts, chopped $2.99
- 1 clove garlic, minced $0.03
- 6 ounces cream cheese $1.34
- 1/4 cup sour cream $1.13
- 1/4 cup mayonnaise $0.20
- 1/3 cup grated Parmesan $0.47
- 1/2 tsp red pepper flakes $0.08
- 1/4 tsp salt $0.01
- 1 baguette $2.50
- Total $10.14
Full Video Tutorial
- Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.
Kitchen Items used in this recipe
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| Meat Cleaver | SENZER Gravity Electric Salt and Pepper Grinder Set |
