Cheesy and gooey goodness that is the perfect crowd-pleasing appetizer for your next party! This dip recipe is rich and yet refreshing from the choices of cheese and the addition of a little acidity... I hope that you enjoy!
What Ingredients You Will Need:
1/2 Bag of Fresh Baby Spinach - Thinly Sliced
1 Small Vidalia Onion - Minced and Sautéed
1 Jar of Marinated Artichoke Hearts - Minced
1 Block of Cream Cheese - Cubed
1 Cup of Sour Cream ( I always use Light Sour Cream)
1 Cup of Mozzarella Cheese
1/2 Cup of Shredded Parmesan Cheese
1/2 Cup of Milk
4 Tbsp of Minced Garlic
2 Tbsp Red Wine Vinegar
The juice squeezed out of one whole lemon (don't forget to remove any seeds)
Black Pepper, Seasoned Salt and Cajun to taste
Tortilla Chips, Pita Bread, Crostinis, Vegetables - Whatever you would like to eat with the dip
Wine Pairing Suggestions: Red: Beaujolais, Pinot Noir, Merlot
White: Pinot Grigio, Sauvignon Blanc, Gruner Veltliner
Sparkling: Prosecco
Directions to Deliciousness:
Mince and sauté the onion with a light swirl of olive oil
While the onion is sautéing, wash and cut the spinach leaves into thin strips ( I remove the stems to improve texture)
Strain the marinated artichoke hearts and mince
Cube the block of cream cheese so that it can be mixed more evenly with the other ingredients
Add all of the above and the remaining ingredients into a crock pot
Cook on high for the first hour, stirring every half an hour
For the remaining hour and a half, turn the crock pot down to low and continue stirring every 30 minutes to ensure that everything becomes well blended
Best served with toasted pita bread, tortilla chips, or your favorite vegetables - Enjoy!
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