Ina's Warm Spinach & Artichoke Dip
I'll be honest - I made this for the Super Bowl and am just now getting around to posting about it and giving you the full review. Spinach and Artichoke Dip is one of my favorite "party" foods, and I was very anxious to try Ina's out. Because I made it on Super Bowl Sunday...I wasn't the best at documenting, as you'll see in the video below. C'est la vie!
Let's break it down.
PREP
You need to make sure you set aside some time for this one. I made this ahead of when I'd be baking it and stuck it in the fridge, so that's helpful. You can do that overnight. The main annoyance is caramelizing onions but this step is crucial in adding extra flavor to the dip. Oh, and make sure EVERYTHING is room temp!
COOK
Caramelizing the onions takes the most time, and then the rest is basically adding everything to a stand mixer. Again, making sure everything is room temp is important - especially the spinach and artichokes, as you'll want to make sure you drain excess liquid from their frozen state before adding them to the mixer.
REVIEW
This would be delicious except, for my tastes, it was lacking a major component: SALT. Not nearly enough according to the directions. That said, the caramelized onions were a nice addition to this dip, almost like having an onion AND spinach artichoke dip, combined. The crostini were easy to make, but I'd probably toast those up with a little olive oil/salt/herb mixture to balance out the lack of salt in the dip. I ended up breaking out a bag of Lay's to enjoy with it, instead. I will likely make this again and add extra salt to the overall mixture and a little flavor to the crostinis next time.
