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Spinach and Artichoke Dip
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Hot, cheesey and delicious served with freshly fried tortilla chips

Chef Chiqui Collier


  • 2 lbs (.9 kg). fresh spinach leaves, washed, de-stemmed, and coarsely chopped
  • 1/2 onion, chopped fine
  • 1 bunch green onions {shallots}, sliced thin
  • 1 stick butter
  • 1 16 oz (448 grm). cream cheese
  • 1 tbsp (15 ml). worcesteshire sauce
  • granulated garlic to taste
  • 2 cans artichoke hearts, coarsely chopped
  • dash of Tabasco
  • 1 8 oz (224 grm). carton sour cream
  • 8 oz (224 grm). shredded mozarella cheese (plus a little parmesan, if desired)
  • Place washed spinach in a pot with a tight fitting lid. Steam over low heat about 8 minutes.
  • Melt butter in a heavy iron skillet or non-stick skillet.
  • Add spinach, green onions and regular onion.
  • Saute until onions are soft, about 5 minutes.
  • Stir in cream cheese, worcesteshire, granulated garlic, and Tabasco. Stir until cream cheese melts.
  • Fold in artichoke hearts, sour cream and 2/3 mozarella cheese. Allow all of the cheeses to melt. Taste to correct seasoning.{ You may want to increase Tabasco, etc.}
  • If mixture seems too thick to your taste, stir in a little milk until you reach the consistency you desire.
  • Pour this into an ovenproof serving dish. Top with remaining shredded mozarella cheese.
  • This can refrigerated at this point if desired.
  • When ready to serve, place dish in a preheated 350 degree (175 C.) oven and bake for about 25 minutes, until hot and bubbly.
  • This is best served with tortillas that have been cut into 8 wedges and deep fried. Drain on paper towels and sprinkle lightly with salt.
A good salsa and some additional sour cream are usually served along with the hot chips. Enjoy!

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