I dip you dip we dip

Pretty much I am like goldfish to flakes when it comes to chips and guacamole and, really, who— but the weird, resilient few among us— is not?  Which is why, come any sort of party-time, instinct #1 is to set about rounding up every soft avocado in this city, smushing up the biggest possible bowl of them, and— last/ not least— devouring with tortilla chips or carrots cut length-wise or hamfists.

But!  When, weeks ago, the lovely Terita of Veggie Mine and corn chewing/ spitting virtuosity sent W. Songs an invitation to a non-denominational dip soirée (“Let’s all enjoy this timeless tradition of dipping things into stuff!” said Terita), there seemed no better occasion to make the descent, so to speak, into the wide-underworld of cheesy-vegetable dips.  Because I had also been fretting mildly (as I am wont, etc.) about this can of artichoke hearts sitting pretty in the pantry, a can I’d at some point impulse-bought or perhaps sleep-purchased, it was this artichoke plus spinach dip that came into being.  Delivered via Triscuit and washed down with whiskey-lemonade (thank you Scott!) is, I think, the proper, most ideal, most delicious way to go.

  • Big yellow onion, chopped
  • 5 or 6 cloves of garlic, minced
  • frozen spinach (one box)
  • artichoke hearts (one can; quartered is cheapest, and what I used)
  • cream cheese (6 oz)
  • sour cream (1/2 cup)
  • two spoons of mayonnaise
  • red pepper flakes
  • 1/3 cup parmesan

Blanch the spinach in salted boiling water and drain.

Frozen spinach! A first for everything

Heat oil (canola or olive) in a heavy bottomed pot, and add the onion firstly, the garlic secondly, with some salt and the red pepper flakes.

Once these things are good and fragrant, throw everything else in, too: all cheeses and creams and cream cheeses and so on.

And MIX!  Add salt and pepper, too.

Transfer this to an oven-proof dip container.

Set the oven to 250 degrees and leave dip for oh, 45 mins to an hour, until slightly browned and certainly warm.

Dip it! Dip it good.

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February 18, 2010. Dips & spreads.

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