Smoky Spinach Artichoke Dip2013-01-22
- Serves: 6
- Prep Time: 10m
- Cook Time: 25m
- Ready In: 35m
- 8 Ounces Frozen Chopped Spinach, thawed
- 12 Ounces Frozen Artichoke Hearts, thawed
- 1/2 Cup Grated Smoked Gouda
- 1/2 Cup Shredded Mozzarella
- 1/2 Cup Freshly Grated Parmesan, Plus 2 Tablespoons
- 4 Ounces Cream Cheese
- 1/2 Cup Mayonnaise
- 1/2 Cup Sour Cream
- 1/2 Teaspoon Whole Coriander Seeds
- 1/2 Teaspoon Red Pepper Flakes
- 3 Cloves Garlic, minced
- Tortilla Chips, for serving
Preheat the oven to 350 degrees F.
Place the spinach in a strainer and squeeze out as much liquid as possible; set aside.
Chop the artichokes into bite-size chunks.
In a large bowl, add the spinach, artichokes, gouda, mozzarella, 1/2 cup Parmesan, cream cheese, mayonnaise, sour cream, coriander seeds, red pepper flakes and garlic, and mix until combined. Pour into a baking dish, top with the remaining 2 tablespoons Parmesan and bake until the edges are bubbly and light golden brown, about 25 minutes.
Allow the dip to cool slightly before serving with tortilla chips.
Cook's Note: A quick way to thaw out spinach: microwave for 3 minutes, covered.
Recipe courtesy Aarti Sequeira
Aarti Sequeira’s new show, Taste In Translation, a Cooking Channel original series airs Friday nights at at 9:00PM ET / 6:00PM PT. On Taste In Translation, Aarti explores the most popular dishes from around the world as well as the history and cultural significance behind every bite. Each country has its own unique and delicious way to celebrate a holiday, commemorate a special moment, or even satisfy a ravenous craving. From the number one comfort food in America to the most popular first date dinner in Thailand, Aarti not only tastes her way from dish to dish but also discovers how they became iconic from both local cooks and culinary experts.