Sunday, November 11, 2007

Spinach and Artichoke Dip

This is "my dish." I am always forced to make this for every family function, I don't even have a choice. Today was my sister's bridal shower, so it was only natural that I make this! It is always a crowd pleaser and I have served with chips, pita bread, crackers and fried bowtie noodles. Today I served with just plain tortilla chips, but I fried up some bowtie noodles for me to enjoy before the shower!
Spinach and Artichoke Dip
(adapted from Mike Anderson's Seafood cookbook)
3 1/2 teaspoons minced garlic
1/4 cup olive oil
1/2 cup chopped onion
1 cup chopped artichoke hearts (marinated in water, NOT oil)
6 jalapeno slices
1 1/2 tablespoons jalapeno juice
2 1/2 teaspoons black pepper
2 3/4 tablespoons flour
3/4 pound frozen chopped spinach, cooked and drained well
1 cup half and half
1 pound Velvetta Cheese, cubed
Saute garlic and onions in olive oil until golden brown. Simmer for a few minutes over low heat. Add artichoke hearts, jalapenos, jalapeno juice and black pepper. After artichoke hearts start to break apart, add flour. Stir well and add spinach. Gradually stir in half and half. Continue to stir over low heat and slowly add Velvetta cheese. Serve warm with chips or crackers.
For the fried bowtie pasta, I cook the noodles al dente and drain well. Mix with a little bit of seasoned flour and flash fry for a minute. They are really good, but get hard fast.