I watched the mens’ hockey game for the gold (Winter Olympics, Vancouver, 2010) at a friend’s house. It was the gold medal that helped Canada set the new world record for most gold medals at the Winter Olympics. I made this baked cheesy spinach and artichoke dip and served it with thin slices of toasted baguette. I used my new brie baker for this.
Hot Cheesy Spinach and Artichoke Dip Recipe
makes approximately 1 1/2 cups
1/2 cup shredded marble cheese (half chedder and half mozzarella or just one cheese of your choice)
1 jar (170 ml) marinated artichoke hearts – drained, squeezed gently of liquid, chopped finely
1/2 cup cream cheese, softened at room temperature
1/2 cup sour cream
1/2 cup mayonnaise
1/8 to 1/4 cup grated parmesan cheese (I use a Microplane coarse grater)
5 tablespoons frozen spinach – defrosted, squeezed of liquid, chopped finely
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp black pepper
1/4 tsp paprika
Preheat the oven to 350 degrees F. Put cream cheese, artichoke, spinach, parmesan cheese, mayonnaise, sour cream, garlic powder, onion powder, black pepper, and paprika in a bowl. Mix very well to combine. Transfer to a small baking dish or ramekin. Bake covered until heated through and cheese is bubbly, about 25 minutes (35 minutes if chilled). Serve warm with nacho chips, toasted baguette slices, or pita chips.
Note that this can be prepared one day in advance, stored covered in the refrigerator.