4

The Complete Idiot's Guide to: Spinach Dip

^
Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of South Florida and help keep the future of New Times free.

In my house, I was raised to believe that unless you wrote your name on a box of leftover takeout, it was free for anyone to eat. You stuck food in the fridge at your own risk, since my three brothers and I we were always hungry.

This past Sunday, we celebrated Mother's Day like most celebrate Father's Day: with a barbecue. Little did I know, spinach dip was also on the menu.

Since spinach dip is one of the very few things my mother avoids making, she brought some home from a restaurant the night before. When I opened the refrigerator early Sunday afternoon and discovered the unlabeled box, I immediately heated it up and ate it for lunch. What I didn't know was that it was being saved for Sunday night's Mother's Day feast. Woops.

After massive amounts of apologies and ridicule, I offered to go to the restaurant and buy the same spinach dip for the evening. Mom, on the other hand, even on her day of recognition, saved the spinach dip debacle by simply opening the freezer.

Surprisingly, we didn't need anything that wasn't already in the house. You can start by heating 1 (10 oz) package of frozen chopped spinach in the microwave for 5 minutes and squeeze completely dry. Then drain and roughly chop 2 small cans of artichoke hearts.

Combine the spinach and artichoke hearts with ½ cup of mayonnaise, ½ cup of sour cream and 1 cup of grated Parmesan. Mix well, put into a casserole dish and top with 1 cup of grated pepper jack cheese (you can go back to Parmesan if you're not into jack). Bake for 30 minutes and let cool for about 10 before eating. Don't forget to thank Mom for keeping frozen spinach around.

Keep New Times Broward-Palm Beach Free... Since we started New Times Broward-Palm Beach, it has been defined as the free, independent voice of South Florida, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering South Florida with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the New Times community and help support independent local journalism in South Florida.

 

Join the New Times community and help support independent local journalism in South Florida.