See this? This is the dip we ordered at a family favorite restaurant last night. The James Gang gathered to celebrate anniversaries and birthdays and this dip is always on the Must Get Appetizer list whenever to go to Nomad’s. After some fiddling and a lot of trial and error, here’s my close approximation of the very yummy stuff.
1/2 cup (1 stick) butter or margarine
1 medium onion chopped (approximately 1 cup)
2 10 oz. packages frozen chopped spinach (thawed and drained!)
1 14 oz. can artichoke hearts, drained and chopped
1 8 oz. package cream cheese
1 8 oz. tub sour cream
1 cup total shredded Monterrey Jack cheese (3/4 cup and 1/4 cup)
1 cup total shredded Parmesan cheese (3/4 cup and 1/4 cup)
1 teaspoon sea salt
Corn chips or crackers
Melt butter in a large saucepan over medium heat. Add onion and cook until soft. Stir in spinach, artichokes, cream and sour cheeses, salt, and 3/4 cups each of Jack and Parmesan. Stir until well blended and heated through. Pour mix into a 1/2 quart casserole dish and top with remaining shredded cheeses. Bake in 350 degree oven until cheese starts to brown, about 10 minutes.
Warning, this stuff is addictive, which is why I make it in big size–about four cups. It can also be made with low fat/no fat cream cheese and sour cream. I may have to make some as comfort food to get through to the end of BLUE MOON. See the word counter? Yeah…I’m over 30K. And somebody dies. Shhhh.
No. I’m not talking…. *zips lips*