At the ESPN club, in Disney to watch the Saints Game!
I think pigs are flying and hell done froze over because the New Orleans Saints are heading to the Superbowl in Miami on February 7th! I was in New Orleans the day after the big NFC win and if you are not from the state its hard to explain what the team means to the city and people of Louisiana. This turn of events is the cherry on top considering we are all in the mist of celebrating Carnival Season. The Superbowl is the Sunday of the first big Mardi Gras Parade weekend. Some Krewes have actually rescheduled their parade times to accommodate the game.
I can promise you this, I will estimate at least 90% of the homes in Louisiana will have a special meal, party favorites or some kind of special treat planned for Sunday afternoon. This blog was actually going to be a continuation of my Mardi Gras traditions, but I have altered it to include the Saints and the Superbowl. Much of the same party food just carries over to a Superbowl Party! Today, I am sharing with you a now appetizer staple in most restaurants and creamy party favorite. Be warned, this recipe is not for the faint at heart. It combines lots of cheese and half-n-half for a great Spinach and Artichoke dip. Throw caution to the wind! Come on, the Saints made it to the Superbowl!
Here are your ingredients to get started:
Drives me crazy just looking at the ingredients!
1/2 stick butter or margarine
2 tablespoons olive oil
1 medium onion, chopped
1/2 medium bell pepper, chopped
5 cloves garlic, minced
3 tablespoons chopped green onions
1 lb. artichoke hearts, drained and squeezed dry
4 oz. cream cheese
1 (10 oz.) box chopped spinach, drain and squeeze dry
1 cup shredded Parmesan cheese
2 cups shredded Mozzarella cheese
Tony Chachere’s Creole Seasoning to taste
about 2 cups half-n-half
In a large skillet, heat butter and olive oil. Saute onions, bell pepper, garlic and green onions until vegetables are limp. Add artichokes, stir well to combine and heat through.
Looking good already!
Lower heat and add cream cheese, spinach and cheeses. Continue to stir to allow even heating while cheese melts. Season to taste with Tony Chachere’s Creole Seasoning. Use half-n-half as needed to achieve the creaminess you like in your dip. I like a very creamy dip, so I tend to add more. Also, note as the dip sits or cools it will absorb some of the moisture, so you may need to add more half-n-half when reheating. Enjoy this dip on pita chips, corn chips or tortilla chips.
Mardi Gras or the Superbowl, you cannot go wrong with this classic
Try this dip for your Superbowl gathering or any of your favorite times with family or friends…even people who claim not to eat spinach (my husband, Todd) will dive into this one!
Cindy Adams-Ardoin
Food Scientist
Tony Chachere’s
