Spinach Artichoke Dip Recipe

By Gail Winning, KITCHEN volunteer

As a former collegiate athlete, I look forward to playoff seasons and the Olympics because these events epitomize players' love for their sport and the passion that has driven them through endless practices to arrive at this point. We get to show our support by watching the games and celebrating with friends, often involving food.  Every year I make my college roommate's Spinach Artichoke Dip and the bowl is always wiped clean.   I'm not sure where the recipe originated from but it'll be something I continue to pass along and so can you. 

Spinach Artichoke Dip

1 tbl butter

1 tsp crushed garlic

1 shallot finely chopped

1 box frozen spinach, thawed and squeezed/dried

1 can artichoke hearts, drained, rinsed and chopped

1 package (8oz) of cream cheese

1 tub (8oz) sour cream

1/2 cup parmesan cheese (grated)

Splash of Worcestershire Sauce

1. In a medium to large pot, melt butter and saute garlic and shallots until soft and fragrant (5-7min).

2. Add the spinach and artichokes to warm up for 2-3min.

3. Cut the cream cheese into smaller cubes and add to the pot, stir, allowing cheese to melt.

4. Add sour cream and continue stirring to combine everything.

5. Add parmesan cheese and Worcestershire sauce, salt and pepper to taste.

Serve warm with tortilla chips or bread.