I buy fresh spinach with good intentions. Whenever I have it on hand, I usually make one or two spinach side salads to go with dinner throughout the week. The spinach salads are for me of course. The Farmer considers a salad to be a bowl of ranch dressing with a little bit of iceburg (and only iceburg) lettuce, shredded cheddar cheese and croutons.
After I get through a few spinach salads, I’m usually disinterested in the rest of the bag and I end up throwing the rest out.
Guilty of that too?
Well, never again will there be a reason to not use up the fresh spinach in your crisper drawer that’s on the verge of getting slimy.
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Not when you have the recipe for Joanna Gaines’ Baked Spinach Artichoke Dip in your recipe arsenal.
I recently shared 5 Reasons Why You Need the Magnolia Table Cookbook and this recipe alone is reason #6.
People, this is nothing earth shattering. I’m sure it’s a fairly traditional recipe when it comes to Spinach Artichoke Dip but the fact that it’s included in her Magnolia Table cookbook that I often refer to reminds me to make it, even if it’s just a regular ole’ Wednesday evening.
For some reason, I had in my mind that Spinach Artichoke Dip was to only be enjoyed for Super Bowl parties or other special events.
Wrong. This recipe is so simple and uses ingredients you probably already have in your fridge and pantry.
As Joanna suggests in her cookbooks, I took the liberty of making a few substitutions based on what I had on hand. Instead of shredded Gouda, I used shredded mozzarella. I didn’t have paprika so I left it out. I halved the quantity of ingredients simply so I wouldn’t have an ungodly amount of dip for just a few people. I also served it with tortilla chips rather than the garlic toast that she suggests but I will absolutely be trying the garlic toast version in the future. I mean, Spinach Artichoke Dip plus garlicy carbs. Yes, please!
RELATED: 5 Reasons Why You Need the Magnolia Table Cookbook
Another great things about this Spinach Artichoke Dip…The Farmer likes it!
Yep, that’s right. The Farmer ate the dip even with the full disclosure of it’s spinach and artichoke-filled contents. Of course, he tries to avoid any large chucks of spinach or artichoke but the warm, melty, cheesy goodness is enough to draw any picky eater in.
Are you a fan of Spinach Artichoke Dip? What’s your favorite party appetizer? Let me know in the comments below!
I like your story and comments, but if you are going to list something in your “Recipes” section, it seems you should have the recipe. Maybe there are copyright laws, which I get it, but still, then it’s just a nice review of a recipe, and do not list in “Recipes” – I was very much excited and looking forward to seeing the recipe and trying it out, as a sort of test for if I want the cookbook.
Hi, Sue! The vision for my recipe section is to include all things food related, including other recipes and cookbooks I love and use regularly. You are exactly right in that I didn’t want to publish a recipe that wasn’t mine while giving full credit and recommendation for The Magnolia Table. I know my local library has a copy of the cookbook (and it’s also on Nebraska OverDrive) which would be a great way for you to test out the recipes before investing in a cookbook for yourself. Happy cooking! – K