I am so incredibly grateful for our deck and temperate weather in California during this crazy covid living episode we are all trying our best to live through. As I mentioned, we have just started inviting friends to join us on our deck and I am trying to get creative with ways to serve appetizers in individual servings. Tonight we entertained dear friends with whom we lived together in Philadelphia and shared life changing experiences in our children's educational lives, our professional lives and person perspectives on our new world. I was happy to offer these Individual Spinach Artichoke Dips with healthy crudite and a side of sliced sourdough as an appetizer during our interesting conversations.
Hot Spinach Artichoke Dip
15 ounces fresh spinach, sauteed and chopped or 1 cup frozen spinach thawed and drained
2 garlic cloves, minced
8 ounces cream cheese
1/3 sour cream
1/3 cup mayonnaise
1 cup Parmesan cheese, grated
1/2 Gruyere cheese, grated (reserve 2 tablespoons for sprinkling on top)
If using fresh spinach, saute with 1 T olive oil until soft, drain and squeeze out liquid, then chop. Put cream cheese, sour cream, mayonnaise, garlic and cayenne in bowl and blend with hand mixer until fluffy. Add Parmesan cheese, Gruyere and spinach and mix until combined. Sprinkle with a bit of Gruyere on top to make a nice crust.
Bake in individual ramekins or in one small baking dish at 350 degrees for 20-25 minutes until bubbling. Serve with sliced baguette, crudite or crackers. Enjoy!
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