Jamie Lee and I both like spinach and artichoke dip, but we agree that most of the time, the recipe is rather bland. It is one of those dips that tends to hide its mediocrity with an overwhelming richness. Generally, this richness results from a mixture of sour cream, mayonnaise, and cream cheese, all of which have a rather piquant flavor but little depth. So I thought I would make a version that did not skimp on flavor and had richness only when it would have a unique flavor to it. Mine has more actual cheese in it and should be baked in an oven.

You will need:

fresh mozzarella (3 golf ball size pieces)

1/3 cup gouda

1/3 cup good Swiss cheese

1/3 cup feta (we used low fat)

1 cup low fat cream cheese (preferably whipped)

8 oz. frozen spinach, thawed and squeezed to remove excess liquid

12 oz. artichokes (1 can)

3 TB white wine

2 cloves garlic minced

To make:

Heat oven to 375

Puree mozzarella and divide in half

Puree rest of ingredients, except for spinach and artichokes

Fold the mixture in with half of the pureed mozzarella.

Roughly chop artichokes and spinach, then fold in with mixture

Spoon mixture into Pyrex dish

Cover mixture with remaining pureed mozzarella

Bake 20-25 minutes or until bubbly

Spinach and Artichoke Dip

This made the best spinach artichoke dip we have ever tasted. Be aware that this recipe makes a fair amount, and once you add bread into the picture, you are looking at a meal in itself, especially if you add a good green salad to the table. The other thing about it is that the presentation is more dramatic with the toasted cheese on top. The different cheeses in the dip itself give it a lot of complexity that you can set off nicely with a crisp white wine. Enjoy!

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