I missed out on my Bad Photo Sunday last week because of the Daring Bakers Challenge – but I’m back this week! And last time I did this, a couple of people mentioned they might be interested in doing this as well – go for it!! I’m not going to make an official event out of it or anything, but if you want to participate (no matter what day you post your “bad” photo), just email me at tasteandtell (at) gmail (dot) com and I will link to your post on Sundays.
Now this photo is not exactly horrible, but it’s not great, and it’s kind of boring. In fact, from just looking at the photo, you would probably never know that it is spinach artichoke dip. This comes from way back from the Superbowl. I tell ya, I have a lot of these ugly photos just hanging out!! But this would be good – Superbowl or not. Chips and dips are probably one of my favorite snacks, so something like this is good for me at any time.
A couple of hints on this recipe that the book suggests:
1 – Only use canned artichokes. Marinated or frozen won’t work.
2 – Do not substitute nonfat mayonnaise.
3 – Full fat items will give you the most flavor, but if you do want to cut back, low fat sour cream, cream cheese and mayonnaise will work.
4 – This can be made ahead! Do everything up to the baking part, cover and refrigerate for up to 24 hours. Before baking, put it in the microwave and microwave on high until the edges start to bubble – 2 to 5 minutes.
Baked Spinach and Artichoke Dip
From The America’s Test Kitchen Family Cookbook
4 ounces cream cheese
12 ounces mozzarella, shredded
2 cups sour cream
3 ounces Parmesan cheese, shredded
1 (14-ounce) can artichoke hearts, drained and chopped coarse
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
2 teaspoons Dijon mustard
1 teaspoon Tobasco
1/4 teaspoon pepper
1/8 teaspoon salt
Adjust an oven rack to the middle position and heat the oven to 400F. Microwave the cream cheese in a large bowl on high power until very soft, 20 to 30 seconds. Stir in the remaining ingredients. Transfer to a greased 1-quart baking dish.
Bake until browned and bubbly, about 35 minutes. Cool for 5 minutes before serving.
Makes about 3 cups
**It was just brought to my attention that there is not any mayonnaise in the ingredient list for this recipe. Hmmm, I double checked the cookbook, and sure enough, it looks like they left it out of the ingredient list. I’m pretty sure when I made this that I followed the recipe exactly, and it was delicious – so maybe it doesn’t even need the mayo!!