Appetizers and casseroles were all the rage in the 1980’s which must have pleased Kraft as many used cream cheese as a binder. It was a happy happenstance, when the day after class I took a friend to lunch and a variation of this dip was on the menu. It had no artichoke and was served cold but there are a myriad of ways to complete this dip. I always choose hot over cold and like the additional colour the red pepper gives to the dish. It was nice to see that this recipe was alive and well in restaurants, forty years later.
Baking the dip in a bread bowl crisps the bowl and gives people something to fight over once the dip has been consumed but baking it in a dish is also an option.
This is where my love/hate relations gets tested, each and every time. This replica of an old time stove was flat packed from the east coast and put together at this end, one of the reasons a blacksmith was important to any community. This version however, is entirely digital. If you lift the plate warmer at the top, it is full of electrical controls. The challenge is that no matter what temperature it is set at, it takes longer than it should to heat and bake and getting anything browned is extra time on top. We had four things that needed to be in the oven at different temperatures, so the entire process was an ongoing balancing act and this time we won out in the end.
You will need:
1 round loaf of sourdough bread
olive oil
garlic salt to taste
8 oz. cream cheese, softened
1 cup sour cream
½ cup mayonnaise
2 cloves garlic
10 oz. frozen chopped spinach, defrosted and drained
14 oz. artichoke hearts, drained and chopped
1 red bell pepper, diced (optional)
½ cup Parmesan cheese, grated
1 cup plus ½ cup extra mozzarella cheese, grated and divided
Preheat oven to 350°F. Cut the top off the sourdough loaf and remove the center leaving a ¾″ shell. Cut the top and insides of the loaf into bite sized squares for dipping. Drizzle with olive oil and garlic salt to taste. Other herbs or onion powder are also options. Bake 5 minutes.
Artichoke hearts come in 14 0z. tins that are packed in water. They are also available in smaller glass jars that are packed in oil and spices. Either or a mixture of both can be used in this appetizer.
Get the spinach as dry as possible by squeezing and letting it drip as much as possible. Set aside.
Combine cream cheese (room temperature), sour cream and mayonnaise with a hand mixer on medium until light and fluffy. Fold in garlic, spinach, chopped artichokes, diced red pepper, Parmesan cheese and 1 cup of Mozzarella cheese with a spatula.
By putting the mixture in a microwave for 5 minutes and stirring after 3 minutes, the baking time in the oven can be shortened. If you would prefer not to use one, simply bake longer.
Transfer the cheese mixture into the bread bowl. Sprinkle the remaining ½ cup mozzarella on top. Bake uncovered 25-30 minutes until the center is hot and the top is nicely browned. Serve on platter surrounded by the rest of the bread pieces, crackers or toasted baguette slices. If using tortilla chips add a spoon for topping the chips as they will most likely break if dipped.
The dish below was in the oven for 35 minutes at the proper temperature and the top could definitely use more time for browning in the oven. Inside though was hot, creamy, filling and totally tasty.
Artichoke & Spinach Dip from My Kitchen Wand
