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Hi!  I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen!   I hope you stick around, enjoy the recipes and share them with those you love!

WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE  FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES!  COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM!  HAPPY EATING!

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2 8-ounce bricks cream cheese, softened
1 cup mayonnaise
1 cup mozzarella cheese
½ cup parmesan cheese
2 tablespoons butter
8 ounces sliced Cremini mushrooms
12-ounce package frozen spinach
2-15-ounce cans artichoke hearts drained and chopped
2 cloves garlic, minced

hot Artichoke spinach dip

Mom's Pineapple Bake Recipe, Noreen's Kitchen
Mom's Pineapple Bake Recipe, Noreen's Kitchen

Hot Artichoke spinach dip

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Heat a heavy bottomed skillet over medium high heat.

Melt butter.

Add mushrooms and garlic and sautee until soft, about five minutes.

Add in artichokes and spinach.  Stir well to combine.

Add in cream cheese and mayonnaise and stir constantly until the mixture is cohesive and melty.

Add in grated mozzarella and parmesan and stir well to combine.

If you are going to serve this warm on a buffet, transfer to a slow cooker or you can make this in an electric skillet for ease of transport and keeping warm.

Sprinkle top with additional shredded mozzarella and parmesan.

Serve with sliced French baguette, butter crackers, tortilla chips or vegetable crudité. 

Leftovers can be stored in an airtight container in the refrigerator for up to three days.  Reheat in a skillet or in the microwave.

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Ingredients

1 Cup good quality mayonnaise
1 tablespoon granulated sugar
2 tablespoons apple cider vinegar
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt

1/2 teaspoon cracked black pepper

Thanksgiving is only about 10 days away!  Time to get that menu all squared away and figure out what family favorites you plan to make.  This really retro hot artichoke spinach dip is one of our family favorites and is perfect for an appetizer offering during the game or with some wine while everyone is convening in the kitchen getting the big meal ready!  Creamy, cheesy and full of deliciousness, this dip is a sure fire favorite for the holidays or anytime!

This is truly a classic!  A throwback to the 1950s when people were starting to eat in front of that new fangled favorite, the television.  Thank you Philo Farnsworth!  Food manufacturers such as Hellman's Lipton and Birdseye collaborated on this fabulous dip to promote their products and wove themselves into American food culture.  We don't think of those brands, necessarily when we make this dip, but they started it all.  Some may think that hot artichoke and spinach dip is a new idea, brought on by chains the likes of TGIFriday's or Chilis, but in truth it has a pretty similar beginning to many of the favorites on our holiday table and it all started with a brand and a desire to be appealing to the consumer.  That would be your food history lesson for the day.  

This dip, like many dips starts off with the usual suspects.  Cream cheese, mayonnaise and cheese.  In this case both Mozzarella and an Italian blend that includes Parmesan, Romano, Asiago, Fontina, Mozzarella, Provolone and Pecorino.  You can use regular mozzarella and parmesan if you want.  This Italian blend has ultra creaminess when melted and adds lots of flavor to the dip.  

Step by Step Instructions

I love to add mushrooms to my dip and if you are a long time viewer, this will not come as a surprise to you.  I sauteed 8 ounces of sliced Crimini mushrooms in a bit of butter then added some garlic to sautee.  You can also add half of a sweet onion that has been diced to this as well if desired.  On this day I was taking it to a baby shower so left the onion out.  

When the veggies are nice and soft, time to add the rest of the veggies!  In goes a couple of cans of whole artichoke hearts that have been roughly chopped along with a 10 ounce bag of frozen, chopped spinach.  I did not thaw or squeeze out the spinach and find that this is not entirely necessary.  If you want to go the extra step, please do so, but I do not find it adds an over abundance of moisture.

Time to add the softened cream cheese and mayonnaise.  Stir constantly until melty and creamy and perfectly incorporated.  Then you can add in the measured amounts of shredded Italian blend cheese and Parmesan.  Stir well and then you can bring the mixture to a bit of a slow bubble.  This just ensures that you know the whole mixture is heated through.  Top with more Parmesan and shredded Italian blend and boom, done!

I love to serve this with sliced baguette and a lot of people enjoy serving with tortilla chips like in the restaurant.  You can serve this with either of those, an assortment of crudite' such as celery, carrots and sweet red pepper strips, even sliced, raw zucchini is nice.  Butter crackers are also a nice offering here.  

The trick is to keep this warm.  Lots of people like to serve this in a bread bowl, but it is problematic to keeping things warm and creamy.  Keep this in an electric skillet or slow cooker set to warm if you are going to be taking this for a party.  That is the best way to ensure fresh goodness!

This would make an excellent offering for your holiday open house, or Christmas cocktail party.  A great offering to share for your holiday potluck or as mentioned above, a pre Thanksgiving appetizer.  No matter how you share it, please give this dip a go!

I hope you give this throwback, hot artichoke and spinach dip a try sometime soon and I hope you love it!

Happy Eating and Happy Holidays!

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