Join us in the kitchen today as we cook this AMAZING Spinach Dip Recipe. This is my mom’s personal recipe so I hope you guys love it! Cooking together is one of our favorite things to do. We are no professionals but we love the trial and error of it all. Thanks for joining us for this video. Hope you come back for more laughs!
Recipe
1 lb of frozen spinach (cooked and drained well)
1 14 oz can of artichokes (drained and cut into bite size pieces)
1 lb of shredded Mozzarella Cheese
5 slices of thin Provolone Cheese
1 block of softened Cream Cheese
1 cup of Sour Cream
1 cup of Heavy Whipping Cream
2 teaspoons of garlic
1 tablespoon of Kinders The Blend Seasoning (salt, pepper & garlic powder)
1 teaspoon of Paprika
1 teaspoon of Cajun Seasoning
1 teaspoon of Onion Powder
1 tablespoon Texas Pete hot sauce
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What’s up, guys? Welcome back to the channel. Welcome back to the channel. And today, we’re making a delicious spinach and artich choke dip. Ooh, delicious. Yeah. So, this is going to be I don’t know how many episodes now, but a part of the game day playlist. So, this would be perfect for football or, you know, whatever sporting event you attend or just to eat because it’s so good. Or just to eat. Yeah. Yeah. Yeah. I’m excited for this one. Let’s get to it. Okay. Don’t forget to uh like and subscribe. All right. So, let me roll up my sleeves real quick. Okay. Getting serious. Got to get into this one. Oh, let me start out by saying that this is my mom’s recipe. So, if you don’t like it, come for her, not me. Yeah, but it’s really good. I mean, I had it all the time growing up as a kid, and it’s 10 out of 10. I can already tell you. But first thing you need to do is get your oven preheating. Every time we film, my voice breaks. Preheating. Anyways, get it preheating. Um, I just got mine preheating to 350. And then the next thing you need to do is get you some spinach. Okay, we’re going to just combine everything in this bowl here instead of having to like get fresh spinach, cook it, then move everything to a bowl. You can do it however you choose, but we just got frozen spinach. This is a pound. Just prepare it how it says in the microwave or on the stove top. And then make sure you ring out as much water as you can. We don’t want a watery spinach dip. No, no, no, no, no. We want a creamy spinach dip, but not a watery spinach dip. You can always get more. You can get two pounds if you want to. Uh we weren’t sure if that was going to be enough cuz it it doesn’t look like a lot. Yeah. You know, but we we’ll just have to see. I mean, you know, if it if it mixes up and we don’t like it, you just add some more. Well, you got to think about it. Like spinach dip. It’s a lot more than just the spinach. Yeah. No, I get that. But a lot of people don’t put enough spinach. It’s called spinach dip, not cheese dip with a little bit of spinach, you know? Hey, it depends on who you are. I mean, I I get it if you want just cheese dip with a little bit of spinach, but you can just do the spinach. We are going to do a spinach and artichoke dip. That’s just the way I always had it growing up, and I love the the bite of the artichoke. Another thing we did just to make it easy, I got these uh recipe ready artichokes, so they’re already cut up. If you buy them like in a jar, they’re probably going to be quartered and then I would recommend chopping them up even smaller. But I’m just going to take Yeah, pro tip. Why do I keep forgetting to say? Um, but I’m just going to go ahead and get these drained and dump them in here. Okay, so you can see how these are already like good and chopped up, right? Doesn’t that look just so Yeah, it looks so appetizing. Yeah. So, get the artich chokes here in your bowl. And there’s our two main ingredients. Look at that. Already coming together. Bam. Put in the oven. Yeah. No, that’s why you’re on that side of the camera and I’m on this side. I got the recipe. You stay over there. Yeah. Yeah. You’re the person. We get it. We get it. We got it. So, now we’re going to take some What do you call it, Cody? Do you remember? It’s the garlic. There you go. Take some garlic. And we’re probably going to do I don’t know, maybe like two to three um teaspoon. I like a lot of garlic. And get us some garlic in there. I’ll just eyeball it. I’ll say that’s probably good. There’s a couple things. So, a lot of people do either just like mozzarella and like sour cream. You can do whatever kind of cheese you want, honestly. Some people do cheddar, stuff like that. But we’re going to be doing some sour cream, okay? Because this is going to add the creaminess. And then one thing that I don’t normally see people put is heavy whipping cream, but my mom always put it in hers, so we’re going to add some of that. Um, and then we’re going to do mozzarella and some softened cream cheese. Mozzarella by the block. Yeah, you already know we’re going to be shredding that bad boy up. But then one thing that my mom always tops hers with that I honestly haven’t really seen is provolone. It is so good. Put it on the top, let it broil. It’s going to be so good. Oh, that sounds really good. Yeah, I haven’t seen that. This one’s extra thin. So, I don’t know. Second pro tip. Yeah, I was about to say pro tip. All right, so let’s get some of these dairy ingredients added. So, we’re just going to do some sour cream. I’m honestly just eyeballing everything um cuz we can always add more if we need it to be more creamy. So, I’m saying about And we got the light sour cream just, you know, to make it a little bit healthier, you know, just a little bit. Yeah. Um, put the camera on me for a minute. Oh, well, excuse me. So, I sent this man into the store to get some sour cream. He comes out talking about, “I got the light sour cream. Hope that’s okay.” And I’m like, “Ain’t nothing about this recipe about to be healthy, but if you want to get the light sour cream, that’s fine. doesn’t uh xnay all the cheese and the uh let me see heavy whipping cream. Hey hey hey hey hey hey hey hey. It’s the little things that count. You’re right. You’re right. They all got to make your small steps. Yeah, they add up. There you go. But I would say this is probably about half a cup of sour cream. And we’re going to add us some heavy whipping cream. This I’m going to be light-handed with um at first cuz we can always add more but you can’t take away. Pro tip. Pro tip. So let’s just do I’ll say about a/4 cup. And then you’re gonna take one block of softened cream cheese. And if you’ve seen our past game day recipes, you know what the pro tip with this is, right? I’m quizzing you. What is it? Oh. Oh, I’m supposed to answer. Okay. Uh uh uh uh uh. How do we soften this? Uh hot water. You put it in in a thing of water, right? A bowl of hot water. Bowl of hot water. Bam. For about 5 minutes. Look at that. You got it. I never am like the one to remember to put it on the counter for like an hour before we cook. I just Yeah. Definitely not. No. Hey, I got a little kid. Okay. We We got to do things frantically around here going on. Looking good so far, huh? Yeah. So appetizing. It smells good. It smell It smells better than it looks. Hey, but by the end it’s going to look so good. Oh, I I’m serious. I can’t wait. So, the last thing that we need to add um before our seasonings and stuff is some mozzarella. So, I’m going to get our shredder and shred some of it in here. Make sure to leave some of it for the top because we’re going to put a little bit of mozzarella on top of the provolone or probably under the provolone when we top it. So you’re doing mozzarella and proolone. Yeah. I know. So we got to make sure remember we don’t make that mistake anymore. No, no, no. You got you got to lock that thing down. Get it locked in. We going to cut the cheese. You didn’t get my dad joke. Cut the cheese. You’ve never heard that? No. Oh wow. Cody. Yeah. Let me let me cut the cheese. That’s crazy. You’ve never heard that. My grandpa used to use that line all the time. Oh, yeah. Mhm. In what context? You don’t want to know what it actually means. Oh, okay. All right. We’ll leave it at that. Yeah. Don’t worry about my knife skills. Okay. Quit quit doing the close. We’ve all figured out you have zero knife skills. And I have I have negative knife skills. Okay. So, I’m gonna do about half the block and then we’re just gonna see. We’re gonna eyeball it. See how much more we need. Cool. Don’t go backwards. Yeah. [Music] Okay. So, I ended up doing about 3/4 of that one lb block into this bowl. And then I’m going to just shred the rest of it for the top. So, I would only save about a fourth for the top. You mean this? This is more of my snack bowl goal, right? Yeah. No, you can get whatever falls on the counter. So rude. I want my spinach dip. Okay. And I want it to be cheesy. Let me get my counter cheese here. I got you, Cody. Get some of this counter cheese. Hold on. I think we might have a cheesecake. Oh, another cheesecake. Oh, no. If you can get it out. Yeah. Nah, not worth it. Don’t worry about it. All right. So, we’re almost already ready to mix everything up and get it in the oven. I can’t wait. That was fast. Yeah, I know. It comes together quick. When I say quick appetizers, I ain’t playing, y’all. I ain’t got Go check out the other videos. They’re pretty quick, too. Mhm. Especially that Buffalo chicken dip. Oh man. I’ll link it. I always know to remind myself to link it cuz I do this. Let’s get into some seasonings. So, you know, we got the blend. Salt, pepper, garlic. Always have the blend. If you don’t, just do salt, pepper, and garlic powder. So, we’re going to get some of that on here. Make sure you season well. Don’t want to blend. I know we’ve said this before, but those Kinder seasonings are on point. They’re on point. Like you you got to go get you some of those. They’re so good. I I have not had a bad one. I mean, they got some weird ones out there, but I have not had a bad one. No, we really haven’t. Kinders, you know, you can add us. That’s fine. Yeah. Then we’re going to just do some onion powder. Let’s just get a little bit on there. Maybe a couple teaspoon. Little on. Italian seasoning. Oh, the classic. Got to have Italian. Come on, Italian seasoning. That’s what makes it right there. Oh yeah. Got that oregano, that basil. Mhm. Man, this is smelling good and looking good. I didn’t even know you were adding that. Now I can’t wait. I’m surprised you don’t that No, wait. I’m not surprised you didn’t know because you don’t know nothing about these recipes. I don’t I don’t I don’t know anything. I just grabbed the camera and I’m like, let’s go. There you go. And then I got some paprika. You know, this is mostly for color, but get that in there. Slap your mama, which is like a Cajun seasoning, man. So good. And I know I’ve said this before, but this is pretty salty. So, just depending on how salty you like things, keep this a little light because we are going to add some to the top, too, before it goes in the oven. Pro tip. Pro tip. You told me I already have. I know, but that was a good one. That’s a good one. All right. Little bit of slap your mama. The last ingredient that’s going in that I feel like is kind of what like makes my mom stand out. I’m sure other people do it, but it’s Texas Pete. She always put Texas Pete in her spinach dip. It’s not going to make it spicy. It’s just going to add some good flavor cuz you know hot sauce the main ingredient I think is like it’s vinegar so it just adds some acidity to it. Okay, you got me the more you know. We’re not going to add a ton. And honestly, you can just do your favorite hot sauce. You don’t like Texas Pete, do a different hot sauce. If you don’t want to add it, don’t add it. But it does add good flavor. So, we’re just going to do a few dashes. All right, Cody, you ready for You going with the mixing my arm workout? You might want to take that ring off. Oh, you’re right. I’m not doing my How about I use my hand? Oh. Oh, okay. I didn’t know. Oh, I thought you were just going to dive in. Yeah. No, I’m using this to mix it. If you want to kind of do this by hand, you’re more than welcome to. Okay. No, no, I’m good. And like I said, we might need to add more sour cream or heavy cream, but we’re just going to mix it up and then Yeah. Can’t take away. Yes. Yeah. [Music] All right. So, this is how we’re looking right now. You could go ahead and put this um in the oven, but in my opinion, I want it to be creamier cuz this is just a little thick. Now, you don’t want it to be super loose, but I want it a little bit creamier than this. I’m going to grab the heavy whipping cream, and I’m just going to eyeball a little bit more. I’ll put the final measurements in the description, but I’m saying so far, we’ve probably done about a half a cup of heavy whipping cream. And then I’m probably going to do a little bit more sour cream. So, this will probably make about a cup of sour cream so far. [Music] Okay, so I ended up using about half of this uh 16 oz thing of heavy whipping cream. This is how it’s looking now. And it’s just, you can see it’s just a bit creamier. So, it’s just a little bit easier to stir. This is the consistency that I prefer, but you can always do less cream or less sour cream if you prefer it to be thicker. All right, got our cast iron. It’s oiled up. And now get this. Here we go. This is going to be so good. I’m so excited. Easy enough. Yeah. I get it just spread out. Look how perfectly that fits in there. You’re making a pie. Yep. Spinach pie. Spinach pie. Isn’t that a thing? Are they making a spinach pie? Yeah, it’s a thing. Have you ever had that? Not that I know of. I don’t think I’ve had that. But you could probably cut this like pie. Probably. Yeah. Look at those skills. You’re looking pretty even, huh? Yeah, that looks good. Okay. Yeah, you did a good job. So, first let’s do our leftover mozzarella. Oh, I totally forgot you were doing this. Adding more cheese. Now I’m like, yeah. Yeah. More excited. Hey, what happened to you saying you can never have too much cheese? No, you can’t. You can’t. Now I say that, but then my stomach, you know, it’s it says the opposite. We’re going to take our proolone and we’re just going to do a little thin layer on top. Okay. Okay. I’m telling you, this makes a difference. Ready for I trust you. I trust you. Everybody watching this video trust you. This is a good one. I hope they do. Yeah. Let us know in the comments if you trust Alison. Oh, goodness gracious. Now it actually looks like you’re making a pie. Yeah, it does. It’s like a crust to the pie. Now you got your artich choke pie. Yeah. So now we’re going to throw just a little bit more seasoning on top and then it’s ready to bake. So I’m going to put a little bit more slap your mama. Okay. That also just gives it some good color for when it’s done. And a little bit more of the blend the blend. Salt, pepper, and garlic. Remember Kinder’s at us. Oh yeah. Oh yeah. Don’t forget. Don’t forget. I think we’re ready to go. What you think? I I think it’s good to go. I’m so excited. So I’m popping it in the oven 350 for about 30 minutes. We really just need the cheese to melt on top. Um, and then you already know when it’s basically done. I’m going to going to give it a broil for about 3 to 5 minutes cuz I just I love that crispy cheese. Okay, it’s been cooking for just about 30 minutes and it’s been in the broiler for like 3 to 4 minutes. It’s almost ready to take out. But you got to come look at this in the oven. I mean, it smells ridiculous in here. It smells so good. It’s about ready to come out. You ready for this? Oh my. That That’s That’s magic right there. Oh my goodness. I think it’s good. Chill. Ow. Like, are you joking right now? I don’t know if y’all can hear that, but it’s like this is just sizzling. I’m so ready for this taste test. It’s going to have to cool down for a second, but let me tell you, I’m so ready to try this. You ready? Like I just said, it smells ridiculous in here. Now, it smells heavenly. You ready to try this? Yeah, I’m ready to try this. All right, let’s do it, dude. Oh my goodness. Look at that. Look at that. Oh, my mouth is rolling off of it. My mouth is watering. Oh my goodness. It looks so good. Look at all this cheese. Look at this. I know. Little guy down here. And just like the buffalo chicken dip. Didn’t even get a bowl. Look. No. That is the bowl. All right. You got to Okay. I I got like the biggest chip that I could find. So, and then maybe the biggest bite I could find. Oh my gosh, that’s so good. You know, I was thinking that we didn’t have enough spinach. Great amount of spinach. You know, it’s not too much, not too much uh just cheese. See, and the artich chokes get a little bite. And it’s very creamy. See, that’s why you got to keep adding very creamy stuff cuz you don’t want a dip to be too thick, right? You know, y’all are going to see me over time. I’m just going to get bigger and bigger and bigger. It’s really good. It’s really creamy. It’s not too loose. It’s got enough spinach for sure. The artichokes have a little bite to it. It’s pretty cheesy. And I love this broil on top. Little crust on top. That’s really nice touch. I love a good boil, you know. So then you can kind of like it gives you something to grab. I’m just saying. Look at that. Oh man. Look at that. Talk about a cheese pull. An artich choke right there. Oh my goodness. I mean, yeah. Look at that. Yeah. It looks ridiculous. It’s like a little blanket. Yeah. Like a little like a little cheese blanket. It’s funny. All right. Give us the rating. Okay. No more. Okay. Okay. Okay. Okay. Okay. Uh you know, it’s your mom’s recipe, so I got to I got to be respectful. No, don’t hype it up. We want to tell people the truth. What is it? I mean, it’s a 10 out of 10. I love Spanish articho dip. You can’t lie. Whenever we go to like restaurants and stuff to watch football, do we not always get spinach articho dip? Always. Always. That’s like the go-to. Doesn’t matter what they got. If as long as they got this, like we’re getting it, right? Yeah. And this blows all the other ones out of the water. Mhm. You know, I don’t care where you go. Blows it out of the water. That’s what I’m talking about. You all these restaurants need to hit us up, you know, for this for this recipe. Whoa. Right. It was so good. I mean, that that that might go down as my favorite thing we’ve made so far. Yeah. Yeah. Really, really good. You try it at home. Put in the comments and let us know what you think. And if you have any recommendations for any other recipes that you might want us to try, just put it down there and we’ll we’ll check it out. But, uh, anyways, until next time, don’t forget to like and subscribe and we will see you soon. See you soon. My
3 Comments
Looks fire!! 🔥🔥
I totally trust you. Oh, and I did buy "The Blend", but I couldn't find any "Slap your Mama"
Totally making this❤