Spinach Artichoke Dip
Spinach Artichoke Dip
Cortney Smith
6-8
american
Appetizer
This dip is great cold or at room temperature, so no need to take up valuable oven space during the holidays!
Ingredients
- 1 (14 ounce) can water-packed artichoke hearts, rinsed, drained, and coarsely chopped
- 4 ounces cream cheese
- 1/4 cup parmesan cheese, grated
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 1/8 teaspoon cayenne pepper
- 2 green onions, sliced
- (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 2 whole artichokes, optional
Directions
If using whole artichokes, cut off the stem of the artichokes, then take off the tips with scissors. Place 1 cup of water and a steamer basket into your pressure cooker. Pressure cook on high for 10 minutes. Quick release and let cool. (If using stovetop, steam for 20-30 minutes covered).
Place half the canned/jarred artichokes in a food processor; add cream cheese, parmesan, lemon juice, garlic, cayenne, and 3 tablespoons water. Process until smooth. Refrigerate until ready to use in a bowl, or if using whole artichoke proceed to step 3.
If desired, drizzle with butter and lemon juice. Scoop out the middle of the artichoke. Peel off the first 2-3 layers of leaves. Stuff dip into artichoke for center piece, then scoop 1 teaspoon dip onto remaining leaves and display around base of the center. If desired, drizzle with butter and lemon juice.