Wednesday, March 27, 2013

Spinach Artichoke Dip with Gouda and Bacon


Smokey, Creamy, Cheesy, Goodness!

 
I needed to make dip, not for any particular reason, but just because I love dip and try to make dip at least once a week. Today, I had spinach I needed to eat and bacon, well bacon, I wanted to eat. I love artichokes and always keep them in stock and we all know how much I love cheese. Last time I made a Creole Andouille Artichoke Dip, this time I went with bacon, because, it's bacon and I love it.


Dice the bacon into about 1/2 inches and use thick cut if you have it.


I used fresh, organic baby spinach, but you could use frozen spinach, just make sure you drain all the liquid out first.


I added a diced onion, 1/2 bunch of green onion and a jalapeno. Seed the jalapeno if you want to cut back on the spice.

 
Use marinated artichokes, drain very well, we don't want to dilute our creamy sauce.


I saute all my veggies and the reserved bacon grease and season everything very well. You can use olive oil if you prefer not to use the bacon grease, I think, LOL...


Do not forget to add the bacon back to the dip, this is a must people...Or you can just sprinkle all the bacon on top, prior to baking the dip like I do sometimes.



This dip can be served with crackers, chips or vegetables. I made homemade tortilla chips to eat it with, it allows you to get more dip on a chip....

Spinach Artichoke Dip with Gouda and Bacon

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6-8

Ingredients:

16 oz spinach, cleaned, chopped
1 pack of thick cut bacon, diced
3 c. marinated chopped artichoke
1 onion, chopped
1/2 bunch green onions
1 jalapeno, chopped
3 cloves garlic, chopped
1 c. Gouda Cheese, grated
1 c. Monterrey jack cheese, grated
1 c. sharp cheese, grated
1/2 c. sour cream
1/2 c. Hellmann's mayonnaise
1 tsp. black pepper
1 tsp. creole seasoning
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. smoked paprika
extra virgin olive oil

Directions:
Preheat oven to 375 degrees.

In a large over medium heat, add 2 tablespoons of extra virgin olive oil, add bacon and fry until crispy. Remove bacon and set aside. Add onion and jalapeno to bacon grease and cook for 5 minutes, add garlic and cook 1 minute more. Add spices and mix well.

Add spinach and cook until wilted about 7 minutes. Add chopped artichoke and cook for about 3 minutes. Add cheeses and mix well. Allow mixture to cool about 10 minutes, stir in sour cream and mayonnaise.

Mix well and place into a greased oven proof dish and bake for 30 minutes at 375 degrees. Place under broiler for 2-3 minutes. Serve warm.

2 comments:

  1. This looks heavenly! I need to get in on this "dip once a week" thing!

    ReplyDelete
    Replies
    1. Thanks Weary, I love dip so much, give me some dip, chips and a bottled soda with pure cane sugar and I am a happy girl.

      Delete

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I must confess I love great food. I decided to create The Creole Contessa blog after cooking and eating a great meal with my family Big Goo the hubby of almost twenty years and my lil’ Contessa Summer aka “Baby Girl." I told Big Goo and Baby Girl, it is just not fair to not share these great recipes with the world; and the Creole Contessa blog was born.

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