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Spinach and artichoke dip

Time10 minutes
YieldsMakes 2 cups
Spinach and artichoke dip
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Summertime: when the serving and the cooking should be easy. Dips and spreads fill the bill; all you need is a handsome serving bowl, a basket of chips and/or crudites and a pile of cocktail napkins. And dips and spreads taste even better if made ahead.

The following variations on popular themes are spreads if you make them thick, dips if you thin them out. Either way, stir them well before serving.

Here’s a shortcut for recipes calling for minced garlic or shallots. Drop the cloves or shallots through the feed tube of a food processor while it’s running, then measure them. Return the measured amount to the processor bowl without washing it and finish the dip in the bowl.

Mandel is a cookbook author.

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1

Place shallots, cream cheese, mayonnaise and Worcestershire sauce in food processor bowl fitted with metal blade. Process until smooth. Add spinach and artichokes; pulse on and off for slightly lumpy consistency and transfer to bowl. An alternative: continuous processing for smooth consistency. Add milk for desired consistency. Season to taste with salt and red pepper flakes. Refrigerate overnight or as long as 3 days.

2

To serve, stir, adjust consistency according to its use and adjust seasoning. Serve chilled.

This also makes a great spread for toasted black bread.