Costco has amazing jalapeño spinach artichoke dip.... with an amazingly icky ingredient list. *Le sigh* What's that old adage: "Give her a dip, eat junk for a day. Give her a dip recipe, eat yummy dip for life?" Yeah, something like that.
- 3 tablespoons unrefined olive oil
- 1 medium onion, diced
- 1 medium jalapeño, chopped
- 1 tablespoon granulated garlic
- 1 tablespoon dried parsley
- 1 tablespoon dried basil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 8 ounces chopped spinach (fresh or frozen will work!)
- 2 cups chopped artichoke hearts
- 8 ounces cream cheese, at room temperature
- 1/2 cup sour cream
- 1/2 cup organic mayo
- 1 cup freshly grated parmesan cheese
Directions
1. If you're working with fresh greens, wash and chop them (I used rainbow chard from my garden, so I had extra color). If you're working with frozen greens, thaw and dry them.
2. Heat the oil over medium heat. Add onions and jalapeños and sauté until slightly soft. Add the herbs and spices and sauté a few more minutes.
3. Add the greens and artichokes (I also added mushrooms, but I think they made the color a little grey, so I'll be leaving them out next time). Sauté until the greens are all wilty and the artichokes are softened.
4. Combine the mayo, cream cheese, sour cream, and parmesan in a bowl and mix well.
5. While the sautéed mixture is still warm, add to the cream mixture. Stir until everything is well combined and the cream cheese lumps are all mixed in.
6. If you're serving it warm, put the dip in a serving dish and bake until the edges are bubbly. If you're serving it cold, let it chill in the fridge for several hours or (preferably) overnight.
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| The coloring is a little grey because of the mushrooms. |
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