Last week Ben and I went to see Something Rotten at the Civic Center. The only thing rotten was our moods when the lights turned on at the end — it was one of the best shows we’ve seed, and we didn’t want it to end!
The story is set in 16th century England – SWOON (well, minus the part about you know, the plague). Two playwrights are determined to outshine William Shakespeare by inventing…musicals! The show was filled with songs that I’m still humming days later, and the acting was terrific. If you ever get the chance to see this show – definitely take it.
After returning home Ben and I had a night cap of cheese and crackers before hitting the hay. I sliced up a hunk of smoked bourbon gouda I’d bought a few days earlier but, despite having high hopes for it, the flavor was anything but good-a. (Where’s my drum set.) Maybe certain flavors are better left separate but that certainly doesn’t apply to the combo I’m sharing today – Caesar Spinach and Artichoke Dip, aka your new go-to dip recipe!
This cheesy, hearty, totally irresistable dip knows no particular serving season. Set out while watching a football game, during a holiday party, as a Thanksgiving appetizer, or simply to pair with crackers, crudite, and a glass of wine in front of a crackling fire. Find any excuse in the book to get this dang dip on the table pronto – you’re going to INHALE it.
Caesar Spinach and Artichoke Dip is simply homemade Spinach and Artichoke Dip made with Caesar dressing instead of mayonnaise as the binder. Can you say UPGRADE?! The recipe calls for just 5 ingredients (plus seasoned salt,) is make-ahead, and good piping hot, warm, or straight outta the fridge. Ask me how I know.
Thick, cheesy, hearty, EASY – you can do this. I take that back, you NEED to do this!
How to Make This Recipe
Start by adding 1/3 less fat cream cheese that’s been softened to room temperature, frozen chopped spinach that’s been thawed and squeezed dry in a kitchen towel, canned artichoke hearts that have been drained and roughly chopped, homemade seasoned salt, and gluten-free Caesar dressing (I like Primal Kitchen’s Caesar Dressing) to a large mixing bowl.
Mix to combine then fold in shredded mozzarella cheese and scoop the dip into a 2 quart baking dish.
Top with more shredded cheese then cover and bake for 20 minutes at 400 degrees. Uncover and bake for 7-10 additional minutes, or until the cheese is golden brown and bubbly. Serve with gluten-free crostini (recipe below,) tortilla chips, crackers or crudite – then go. to. TOWN!! I hope you love this incredible dip mashup – enjoy!
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Caesar Spinach and Artichoke Dip
Caesar Spinach and Artichoke Dip takes traditional spinach and artichoke dip up a notch! This 5 ingredient, gluten free dip recipe is utterly irresistible.
- 8oz 1/3 less-fat cream cheese, softened to room temperature
- 1/2 cup gluten-free Caesar dressing (I use Primal Kitchen)
- 14oz can quartered artichoke hearts, drained and chopped
- 10oz package frozen chopped spinach, thawed and excess water squeezed out
- 1/4 teaspoon homemade seasoned salt (see note)
- 1-1/2 cups shredded mozzarella cheese, divided
- Serve with: crackers, tortilla chips, crudite, GF crostini (see note)
- Preheat oven to 400 degrees. To a large bowl add cream cheese, Caesar dressing, artichoke hearts, chopped spinach, and seasoned salt then mix to combine. Add 1 cup shredded cheese then mix to combine. Scoop and spread mixture into a 2 quart baking dish then top with remaining 1/2 cup shredded cheese.
- Cover baking dish with foil then bake for 20 minutes. Remove foil then bake for 7-10 more minutes or until cheese is golden brown and bubbly - hit the dip with a blast from the broiler if it's taking too long. Serve with crostini, tortilla chips, or crudite.
- Dip can be assembled ahead of time then stored unbaked in the refrigerator. Allow baking pan to sit at room temperature for 30 minutes before baking.
- Click here to get the recipe for Homemade Seasoned Salt >
- To make GF crostini: slice a GF baguette into 1/4" slices then spread onto a silpat or parchment paper-lined baking sheet. Mist or brush tops with extra virgin olive oil then season with salt and pepper. Bake for 7-10 minutes or until golden brown and crispy. Cool then eat immediately (these do not store well and are best eaten within a couple hours.)
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.