Game Day Provisions: Classic Spinach-Artichoke Dip


Game Day Provisions

The Technique

Classic Spinach-Artichoke Dip

Game day holy ground. Classic Spinach-Artichoke Dip has long been a fanatic favorite on football Saturday’s with the power to rock a boogie beat in an instant with just one bite. Pepper-Jack cheese turns up the heat without becoming overwhelming while Parmesan & a bit of twang from the artichokes & lemon make this warm-from-the-oven dip the real deal. If you’re in need of a winning starter to complete the lineup of homemade specialties at your tailgating social, you best be certain this icon is on the roster. Everyone will sure thank you for it.

Game Day Tailgating: Classic Hot Spinach-Artichoke Dip By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Editor-In-Chief Southern Tailgating Cooking & entertaining Brand Southern Tailgating Expert Pastry Chef Author Writer Birmingham Alabama

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makes 10 servings

The Basic Fundamentals

Prepare up to a day ahead & refrigerate. Bake as directed for an extra 10 minutes or until the center is hot & the edges are bubbly.

1 cup light sour cream
1/2 cup mayonnaise
1 cup freshly grated Parmesan cheese
4 scallions, sliced
3 Tbsp fresh lemon juice
1 garlic clove, pressed
1 1/4 cups shredded Pepper-Jack cheese, divided
1 {9-oz} package frozen chopped spinach, thawed & well drained
1 {14-oz} can medium artichoke hearts, drained & chopped
Freshly ground pepper & chopped fresh cilantro
Corn chips

Preheat the oven to 350 degrees. Stir together the first 6 ingredients plus 1 cup of the Pepper Jack cheese. Fold in the spinach & the artichokes. Spoon into a lightly greased 1-quart casserole dish. Sprinkle with the remaining 1/4 cup pepper jack cheese. Bake 30 minutes on a half sheet pan or until the center is hot & the edges are bubbly. Top with freshly ground black pepper & cilantro. Serve with corn chips.

The Extra Point 

The dip is delicious topped over crisp crostini toasts or crackers. Prepare a beautiful platter of fresh crudité for another winning idea. 

Game Day Entertaining: Tailgating Recipes Crafts & Party Ideas By Rebecca Gordon Buttermilk Lipstick Sports Entertaining Southern Hostess TV Cooking Personality Birmingham Alabama Tide & Tigers Today Tailgate Host WBRC Fox 6FROM THE KITCHEN OF BUTTERMILK LIPSTICK
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How To Make A Game Winning Spinach-Artichoke Dip

Football fanatics adore this traditional warm dip favorite.
Follow these tips to make your best spinach-artichoke spread option to date.

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rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

Thaw the spinach in the refrigerator overnight & drain well. Wrap in several layers of paper towels & ring out the excess water. If it looks stringy, run a chef knife through it several times to chop a tad more. Smaller artichokes will be more tender so avoid the large if you cannot find medium. The size of scallions can vary. Reduce from four to two if they are big. Use a microplane grater to shred the Parmesan cheese, then pack it in the cup to ensure an accurate measurement.

Game Day Tailgating & entertaining By Rebecca Gordon Buttermilk Lipstick Editor-In-Chief Southern Cooking Baking Entertaining & Tailgating Brandetc

Game Day Entertaining
Visit these posts for more football & tailgating party inspiration

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Game Day Provisions: Classic Fried Chicken

Game Day Provisions: Gridiron Whiskey Caramel Corn

The Tune
“Shim Sham Shimmy” Champion Jack Dupree

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.


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