Kristin's Kitchen
Monday, 22 September 2008
by Kristin Larmore
Hey college students! If I know the average Mountaineer football fan as well as I think I do, he or she will be heading to the grocery store on Saturday to get some or all of the following items: soda, snack crackers, hot dogs, burgers…and the list goes on. One of the most common items, though, is the chip. Looking around Stadium parking lot, how many tailgates will be without them? For most, it is an essential element.
So, what goes with chips?
That’s right. The dip, my friends, the dip.
However, once you get to the snack aisle, do you ever get tired of seeing that same old cheese dip, that boring canned salsa or some combination of the two sitting on the shelf?
Maybe you don’t. Maybe that is what you like. However, for those of who you have a more sophisticated palate and a little bit of side cash from working hard, maybe you can relate here.
Would you like a change? Would you ever consider embracing non-conformity? Would you like to be that one tailgate everyone else seems to envy?
Well, I have a recipe for you that my mother initially made for me about two years ago when I was home for a family party one weekend, and I have been frequently making it for myself and my friends ever since.
It is a recent addition to my family’s cookbook, but it has certainly become an instant favorite.
Spinach-Artichoke Cheese Dip
One-quarter cup butter or margarine
1 medium onion, diced
2 garlic cloves, minced
At least 4 cups coarsely chopped fresh spinach, but add more because it cooks down very quickly
One can artichoke hearts, drained and chopped (13 and three-quarter ounces)
One 8 ounce cream cheese, cut up
Half cup mayonnaise
Three quarter cup (3 ounces) shredded parmesan cheese
One 8 ounce package Sargento four cheese country casserole blend (or any three quarter cheese blend but Mexican)
Two-thirds cup chopped pecans
Half cup herb seasoned stuffing mix
Chips, crackers or French bread for dipping
Directions
1. Melt three tablespoons of butter in a large skillet. Add onion and garlic. Sautee until tender.
2. Add spinach and cook over medium heat stirring often for three minutes.
3. Add artichoke hearts and next four ingredients, stirring until cheese melts.
4. Spoon into a greased two quart baking dish and bake at 350 degrees for 20 minutes.
5. Combine remaining one tablespoon butter, pecans, and stuffing mix, tossing until blended. Sprinkle over top and bake 15 more minutes. Serve it warm with your favorite dipper.
Though this might take more time than going out to the store and grabbing a can of dip off the grocery store shelf, it certainly tastes much better and will have everyone flocking to your tailgate instead of those “other guys.”
You can certainly buy artichoke dip in the store if you don’t feel like making it yourself, but every person I know who has tried this particular recipe says it is better than any other artichoke dip they have had.
And for those of you who do not like to cook, well, just stick to what you know. You’ll be safer doing that.
Source: theapp.appstate.edu
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