I have a serious weakness for spinach and artichoke dip. But not just any S&A dip. The one at the Hollywood Improv is so damn good, I swear it has crack in it. I'm not joking. There's no other reason for me waking up in the middle of the night, in a cold sweat, jonesing for that dip.
I had spinach. I had artichoke hearts. So I attempted to create a simple dip. It didn't taste anything like the Improv's. But it was filling. And I pulled everything out of the fridge. It's a big win when I have a hankering for something and all the ingredients happen to already be in the kitchen.
Spinach & Artichoke Dip
4 cups fresh spinach
1 can (14.5 oz) artichoke hearts
1/4 cup cream cheese
1/4 cup sour cream
1/4 cup Greek yogurt
1/4 cup ricotta
1/4 teaspoon Adobo with cumin
Steam spinach and artichokes in a veggie steamer over boiling water until tender and drain (the spinach will shrink to about 2 cups' worth). Discard liquid. Mix the cheeses, cream, yogurt, and seasoning. Heat for about a minute in the microwave. Stir in the vegetables and serve hot.
Yields about 3 small servings.
There are a billion variations of this recipe. This is by far the simplest. No baking! It's done within a few minutes. It's a perfect quickie side dish. Or, if you were starving like me when you made it, a filling main dish.