Mini Spinach and Artichoke Dips
Stock your freezer up with these mini dips to last you all winter long or create a large dip for your next dinner party!
1 lb. frozen spinach, thawed (see below)
1 14 oz. can of artichoke hearts, drained
8 oz. cream cheese, room temperature
8 oz. sharp white cheddar cheese, grated and divided
4 tsp. dijon mustard
Salt and pepper to taste
Thaw spinach in a colander over a medium size bowl. Being recipe once spinach is fully defrosted.
Preheat oven to 400°F and spray 4-6 (depending on size) ramekins with non-stick spray. Or if making one, large dip, prepare a 2 qt. casserole dish.
Place thawed spinach in a cheese cloth or tea towel and squeeze out all excess liquid. Add spinach to a large mixing bowl and gently squeeze out the artichoke using the same cloth method (careful not to crush the artichokes). Then, roughly chop the artichokes and add to the bowl with the spinach.
Add the cream cheese to the bowl and mix until almost fully incorporated, then add all cheese expect for 3/4 cup (this will be sprinkled on top). Then, add dijon, salt, and pepper. Mix, and taste, adjusting seasoning as needed.
Transfer the mixture to the ramekins or casserole dish an top with left over cheese.
Place ramekins on a baking sheet and bake for about 15 minutes (about 20 minutes for casserole size) or until the centers are hot and cheese is beginning to brown. Transfer to the broiler for 2-4 minutes or until cheese is crisped and browned.
Serve with bread slices or crackers.
