Stovetop Spinach Artichoke Dip
My new Pioneer Woman cookbook has arrived! I hope to cook something out of it this week. I’m excited that she uses ingredients that are easily accessible in the Midwest. And, of course, I love her food photographs.
In the meantime, I made Stovetop Spinach and Artichoke Dip from my Rachael Ray Get Togethers book. To borrow from Rachael’s vocabulary, it was yum-o!
Moving along, then.
Chopping onion, red bell pepper, fresh sage, and garlic:
When I chop onions, I put a candle under my face to prevent tears. I don’t remember where I picked that up (probably Mom), but I love tips like that. Pass ’em along!
I also love it when my kids keep me company in the kitchen.
Gathering all the other ingredients: frozen spinach, artichoke hearts, Italian blend cheeses, heavy cream, white wine, and chicken broth.
Sauteéing the onion, sage, and garlic in a little olive oil and butter:
A photography aside: As the light grew dim in the kitchen, the flash kicked in more, creating a reflection on the pan, as in the butter photo above. Remember this goofy post from a while back? For the following photos, I used the same trick, holding a paper towel about two inches in front of the on-camera flash to diffuse the light.
Paper towel in hand, I added red peppers:
Stirring in flour, adding wine, thickening with broth:
Whisking in the heavy cream:
Melting the cheese and warming the spinach and artichokes:
The dip is ready to be added to a scooped-out bread bowl or loaf!
Doesn’t this look easy? The recipe can be found here.
It’s fun watching young kids figure out how to use bread as a dipper. They loved it! It’s really a perfect toddler food. Between the six of us, we polished off the dip in short time.
Next time I make this recipe, I might double the sauce. It was a chunky dip, which probably is more healthful anyway.
If you give this a try – or if you have another spinach artichoke dip recipe that you like – please let me know! Wish you could have been here to eat it with us!
My mouth is watering. That looks really, really good. Are you wanting to make it again fairly soon? (That’s a hint!)
As soon as I saw the picture, my mouth immediately started watering! I’ve got to try that recipe; it looks easy.
I’ve never heard of lighting a candle when you’re cutting onions. If Mom told you that, I’ve got a bone to pick with her!
I didn’t see your comment when I said the same thing!
No, that’s not my hint. I cut an onion in half, lay the cut side down, make cuts down one way, keeping the half as together as I can, then cutting the other way, which cuts it into quarter-inch squares. It pretty much keeps the tears down, but isn’t fool-proof, if you get a real strong one.
We commented at the exact same time.
My eyes are so sensitive; cutting onions is a miserable experience every time. I even have a little chopper-machine to make it go quicker, and I’m still in tears.
I’ve got all my hopes pinned on that candle now.
Julie, I put my face pretty close to the flame, which seems to work best. I’m guessing it burns off the surrounding oils.
Maybe I learned this from the Wolfe side??
Debbie, that looks delicious! I agree with your mom…when can you make it at our house? The picture of the children is so special. We salute you!
I will definitely try that!! Yummmmm! I have Pioneer Woman’s cookbook too, and love it! Her recipes are amazing!
what my mom passed to me is when your eyes are teary from onions turn the water faucet on and look at the water as it runs. it works every time
I’ll give that a try, Lily! Thanks!