Book Club: Spinach & Artichoke Dip

I hosted my Book Club at our house last week, there were 8 of us here to talk about The Corrections, and catch up on what’s going on in our lives.  Check out what else was on the Book Club menu!

Sam and I really enjoy sharing meals with our friends and family, it’s a great way to spend an afternoon or evening.  Of course, when your guests arrive they need something to nibble on before everyone eases into the meal you will be eating.  There are some great appetizers our there: chips & salsa, hummus, tomatoes with mozzarella, or roasted mushrooms.

I wanted something a little different, a dish that would linger on the table longer.  Our book club tends to straggle in as everyone is finished with work, and we all have vastly different schedules.  Instead, I opted for spinach and artichoke dip- it’s everyone’s favorite.  I figured it’d go well with my “all-american” theme- what restaurant in the U.S. doesn’t have this on their menu?

I put out Peasant Bread and fresh veggies with this dip.  To make the plate colorful (which I forgot to take a picture of!) I had red bell peppers, yellow bell peppers, cucumbers and celery.

Everyone seemed to like it, since there was barely any left!  This dip was easy and can be done a day or two ahead of time- perfect for a busy host or hostess!

Spinach & Artichoke Dip
Adapted from: Dashing Dish

1/4 large onion, finely chopped
3 garlic cloves, minced
10 oz spinach, chopped (fresh or defrosted and dried)
8 oz cream cheese
1/2 cup sour cream
3/4 cup shredded Parmesan cheese
14 oz can artichokes, drained & chopped
1/4 tsp salt
1/4 tsp pepper

Heat olive oil in a pan, when it’s warm add the onion.  Cook the onion for about 5 minutes, until it is translucent.  Add the garlic, and cook for a couple of minutes.  Then add spinach and cook until is heated through (about 3-5 min).  Next, add in the cream cheese, stirring frequently until it is melted.  Lastly, stir in the sour cream, Parmesan cheese, artichokes, salt and pepper.

Transfer the dip into a oven-safe dish.

Preheat the oven to 35oºF.  Bake the dip for about 10-15 minutes, until the top begins to lightly brown.

Serve with: peasant bread, pita bread, peppers, cucumbers or celery

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5 responses to “Book Club: Spinach & Artichoke Dip

  1. Pingback: Book Club: The Corrections | Fifthfloorkitchen's Blog

  2. I really should host get-togethers more because I really love dips and they are the perfect reason to make them! This looks especially delicious!

  3. Pingback: Happy Valentine’s Day 2013 | Fifthfloorkitchen's Blog

  4. Pingback: Monthly Review: February 2013 | Fifthfloorkitchen's Blog

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