Hi everyone! I am gearing up for our traditional Christmas Eve party. We have been doing this for about 5 years now and it’s always a great time. Tons of food, board games, Secret Santa gift exchange (last year the Squatty Potty was the gift to fight over), eggnog, Christmas carols, cookie decorating contest, and most importantly, friends and family. It’s a great party and a fun way to start off the holiday. People usually start coming over early in the day, so I like to start setting out appetizers around noon. I absolutely love this spinach and artichoke dip recipe. It’s a bit of a spin on the traditional recipe. The coriander seeds and smoked Gouda give this recipe a smoky taste. It really is delicious and unexpected. Happy cooking everyone! Here’s how it goes:
- 8 ounces of frozen chopped spinach, thawed
- 1 (12-ounce bag) frozen artichoke hearts, thawed
- 1/2 cup grated smoked Gouda
- 1/2 cup shredded mozzarella
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon whole coriander seeds
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 4 ounces cream cheese
- Tortilla chips
Preheat the oven to 350 degrees F.
Place the spinach in a strainer and squeeze out as much liquid as possible; set aside.
Chop the artichokes into bite-size chunks.
In a large bowl combine all the ingredients (add the spinach, artichokes, 1/2 cup Parmesan, Gouda, mozzarella, garlic, red pepper flakes, coriander seeds, mayonnaise, sour cream and cream cheese) and mix until combined.
Pour into a baking dish, top with the remaining 2 tablespoons Parmesan and bake until the edges are bubbly and light golden brown, about 25 minutes.
Allow the dip to cool slightly before serving with tortilla chips.
This recipe is great for making ahead of time. I always make this the night before and pop it in the oven the day of the party. It is also a great dip for making way ahead of time, freezing and defrosting when you are ready to serve. I hope everyone enjoys this recipe. Happy hosting and a very Merry Christmas and New Year!