Earls-Inspired Spinach Dip

RECIPE BY THE TALENTED GEORGIA COUGHLAN. @JERBYSMEINFELD

Serves approx. 6 people (or 3 with healthy appetites for spinach dip)

Ingredients

• 170g jar/can of artichoke hearts, drained

• 200g of spinach, chopped finely

• 4 or 5 garlic cloves, minced

• 1.5 bricks light cream cheese (325g)

• 1.5 cups grated mozzarella

• Crumbled/shredded/grated Parmesan

• Small container of crumbled feta

• Fresh basil

• 2 tbsp butter

• 1 tbsp olive oil

• 1-3 tbsp of milk or cream

• Salt & Pepper to taste

Instructions

• Before starting, soften the light cream cheese in a bowl for 30 min. Beat until whipped using a hand blender.

• Grate your mozzarella or use a white shredded cheese blend of your choosing. Set aside

• Wilt your spinach in a pan on low-med heat with a small amount of olive oil. Do this in 2 batches if necessary. Set aside

• Brown your garlic cloves in a pan with butter on low-med heat. Set aside

• Combine your browned garlic, wilted spinach and artichoke hearts to the blender. Blend until smooth and add splashes of milk or cream if necessary.

  • Do so sparingly so that the mixture stays relatively thick. If you prefer your artichokes chunkier, add them last and only pulse blender a few times

• Move your spinach mixture to a medium-sized mixing bowl. Add in your softened cream cheese and beat together

• Next, add in your grated mozzarella, 1/2 cup of parmesan, and approx 1/3 cup of feta. Beat together.

• Add salt and pepper to taste

  • The cheese will add a lot of saltiness to the dish so add salt sparingly

• Once your mixture is creamy, leave in your bowl and top with saran wrap. Place in your fridge for 15-20 minutes to allow the dip to chill and stiffen

• Now, pour your chilled dip into an oven safe container. And add extra feta and parmesan to the top. Bake for about 20 minutes at 350 degrees, or until the dip starts to bubble.

• Once done in the oven, add some fresh chopped basil for garnish and let dish sit for about 5 minutes before serving

Serve with toasted bread and/or pita. Here’s what I did:

• Melt some salted butter, add in some freshly crushed garlic (or powdered if you prefer), and a splash of olive oil to create your garlic butter

• Brush both sides of your bread or pita lightly with the butter and toss in the oven for about 5 minutes.

  • I would recommend doing this when you have about 10 minutes left on the dip in the oven.

You are done and ready to enjoy your Earls inspired spinach dip. This will make a hefty portion but I would recommend doubling your recipe if going to a potluck!

*If you’re feeling spicy, I would recommend adding in some asiago cheese for extra sharpness.

RECIPE BY THE TALENTED GEORGIA COUGHLAN. @JERBYSMEINFELD