Summer Recipe: Spinach Artichoke Dip
It’s September in the South and you know what that means – football season is here! Whether you’re cheering for a college team or a professional one, football tailgates are the highlight of fall festivities and nothing brings family and friends together like America’s favorite past time and awesome snacks to enjoy before and during the game.
Want to bring a dish that everyone loves to your first tailgate this season? One of our favorite dishes is homemade Spinach Artichoke Dip. This yummy, cheesy dip is a snack everyone will love to taste and you’ll probably come home with an empty dish in hand! This recipe takes a little work, but the fantastic result you’ll get is well worth it.
We have two recipes here - the first is for a small amount, and the second is for an extra large portion to serve at a large party or gathering. To start you’ll need a gallon of milk and fresh or frozen spinach. You will also need:
Smaller 26 oz. portion
- 2 pounds fresh spinach
- 26 oz milk
- 1 pound grilled artichoke hearts
- 1 pound cream cheese, medium dice
- ¼ large sweet onion, small dice
- 3 oz roasted red peppers, small dice
- 4 oz butter, small dice
- 2 oz flour, sifted
- ¼ teaspoon smoked paprika
- 2 teaspoon cumin
Extra Large Portion
- 7 pounds cooked artichoke hearts
- 5 pounds of cream cheese
- 1 large white onion, diced
- 1 can of roasted red peppers coarsely chopped
- 4 tablespoons of salt and pepper
- 1 stick of butter
- 1 cup of flour
- 1 teaspoon of paprika and two tablespoons of cumin
After gathering all of your ingredients, bring your milk to a boil and then reduce it to a simmer. As the milk is heating, melt the butter in a sauté pan, add onions and sweat on medium high heat or until it is soft. Then continue by adding flour and whisking them together while adding the milk, cream cheese, paprika, and cumin. As the cheese melts, combine the spinach and roasted red peppers and blend them until they are finely chopped.
Note: If you are using frozen spinach, you will need 2 five-pound bags. Our preference is to use fresh spinach, in which case you will need 20 pounds. If you are using fresh spinach you will add 1 oz. of melted butter to a large sauté pan and wilt the spinach, then hold in a colander for five minutes. Combine the spinach with the roasted red peppers and process in a food processor to a rough chop. Slowly add spinach and peppers to the stock pot one cup at a time. Stir slowly with a wooden spatula after each cup is added until the spinach and red pepper mixture is incorporated.
After all of the ingredients are incorporated, occasionally stir your spinach artichoke dip until the cheese is melted entirely. Then just cool, store, and take it to your next football tailgate!