Spinach Artichoke Dip That Everyone Will LOVE | Easy Party Appetizer Recipe

Welcome back to another episode of Be Sure to Cook. Today we're making spinach artichoke dip. So stay tuned and let's do this. Okay the first thing we're going to do is we're going to cut up some garlic. I've got one clove of garlic. You can use two depends on how much you are going to make. I got one clove of garlic I've already rinsed and killed it. So I'm going to cut this up. Okay so I think it's better to mince this and get all the good stuff. So when I do this you're only going to see you know just you're not going to see it. It's going to have a taste of it you know. Okay I got some frozen spinach and it's a real quick frozen spinach and I'm going to open it up and I have to drain this spinach. Okay I open this up and it said pull and open. Don't don't be fooled you all guys. Sometimes that doesn't work. So I got some scissors here and I kind of just cut it open and I'm trying to get all this spinach out because I'm making a small one so I don't really need. Now if you're making a big one get two of them because I think these are about an eight ounce. It's an eight ounce bag of spinach but if you're making a big one for like a whole bunch of people get two or three of them and just double your ingredients. So it told me to have it and drain this and make sure I drain it. So this is how I drain all my stuff. I get a strainer. I've got my spatula and I just sat here and take my strainer and I take it through my strainer here and this is like a metal strainer so it's better but you can use any strainer you want. Okay this is the spinach. I always use spinach when I cook spinach. I put two things in there that makes that spinach pop and I know you don't think probably it does but I've never had spinach taste like this when I always make my liver. I know that sounds crazy. A lot of people don't like liver but I like fried liver. I always do the mashed potatoes with it and I always do a can of spinach. So what I do is I open the can. I put a little butter in it and to make it really pop I use my famous Mrs. Dash and it does so well with spinach. Believe me these combinations go well and I'm going to put a little bit in there. You can put just you know shake a little bit in there and then I use ground garlic powder and you can shake it. We're going to be using fresh garlic powder also. Just take a little bit and sprinkle it and then you want to mix that up and want to let that sit while we're doing that and this is going to pop and give it so much flavor in our dish. It's going to blow your mind when you eat it. The next thing we have here that we're going to have to open up is Gruyere. Gruyere cheese is a good cheese. It's a creamy to me and it makes this dish pop. Okay with this Gruyere I cut off the edges because nobody wants to eat the edge. It's kind of hard and this is what they do when they preserve the middle of this but you some people do eat the rind. I don't like the rind and otherwise I cut the rind off. I don't like it but if you like it then use it because cheese is it's all the cheese. It's just where they dried it out. Okay so I got this and I'm going to take my thing and I'm going to take this cheese and I'm just going to shred it. Okay as I'm cutting this Gruyere cheese this reminds me of a story guys that happened when I was much much young. Let me tell you about this story. Now I've cut a lot of this cheese. I think I got about one third cup or a little bit more but a little bit more won't hurt because cheese is good. So that's a lot of cheese that we grated. Okay let me tell you this story. This reminds me of my mother. My mother had went to go visit family that lives close to Paris and I think they're like maybe 30 minutes from Paris and I remember when the story came out as when she went to go visit the relative they had to do something. They had to go somewhere for a couple hours and they were supposed to walk around the town that they were in and you know visit. Well they decided to buy a ticket to get on a boat. It takes them 30 minutes from where they were at to Paris and so they thought hey we walked around the town that we're in we're gonna go get on a little ferry boat go across there and visit Paris. Walk around there and of course their the relative was not with them. So when they did do this they went and they was over there and they was walking around and they was going through all the little stores going everywhere and they noticed that they went in and they bought this round thing of cheese which oh it was so good and they were just tasting the cheeses and walking around the area and when they went to they got lost basically. They got lost in the area they were in and so they try to ask for directions to get back where the ferry was at because they had walked and traveled and I guess they forgot you know where they were at. What happened was they noticed when they were asking the people how to get back they were talking in French. They didn't know English and here they were English and they were French and they were confused and didn't know. So they were running around that area trying to find somebody to talk American to help them get back and the more they were trying to find the more they got lost. So what happened where she is my mother she was standing there sitting on a bench close I guess close to the dock where she didn't they probably knew and then my family member had came over and walked around and tried to find them because he knew they were going to get lost and here she is sitting with this big wheel of cheese sitting is what they told me that you know someone told me what had happened. She is sitting on this thing sitting here crying while my father is standing there by her and don't even know where to go and he luckily he found them but she had that bliss. She came home with a big wheel of cheese. That's the only thing she got from Paris a sad time crying and wondering how am I gonna get back home. It's like she was lost in the whole land. So this but who got that cheese? I got that cheese. She gave me that wheel of cheese and that was the most delicious cheese I've ever ate. I don't know the name of it. I know it was delicious and you know what I think it took me about two months to eat that wheel of cheese. It was probably about that big but it was really thick and I cooked it with everything and I just sat around and I snacked on it and my husband snacked on it and we just love that cheese. So this cheese reminds me of the Paris cheese that my mother got because she got lost. Okay this is Havarti cheese and I'm gonna get a couple of slices and I'm gonna chop this Havarti. This is a real soft like cheese. It kind of reminds you of a mozzarella and I'm going to cut a couple slices and I'm going to also put this into my dish. I want this to melt really nice in there and this is one third cup of Havarti cheese. It's kind of really hard to say guys so I kind of like to have concentrate to make sure I say it right. Okay so Havarti. This is one third cup of grated Parmesan. So I usually do it but you know I already seen it in the store. It was already grated up for me when they grated that morning. So I grab this instead. It saves time when you can do it when they can do it for you. You're so happy you don't have to grate all this cheese and cut up all these cheeses. I had to cut up a little bit but not as much. Okay I got one third cup of mozzarella and I'm gonna put it with my Havarti cheese because I don't have another bowl here. I didn't use them all up for other things. So there it is and those are all the cheeses so far that I have to put in. I'm going to add some more to this. Okay I've got a thing of artichoke hearts I'm going to be using. I'm going to open this. Okay I'm going to need a little help. Okay got a little help there. I needed that. I'm going to drain some of these artichoke hearts and I'm not going to use a whole jar. I'm going to use some of these. There we go. I'm not going to use a lot and I'm going to drain these because I don't need them here but I'm going to need to put that juice back into my artichoke hearts and put this in the refrigerator and save it for another meal. Okay see I'm draining these. You can put as many as artichokes you think you want in your dip and it goes along and I'll also tell you it goes along with the spinach. You can do as much as spinach and artichokes that you want to do but make sure if you do just double your ingredients. I'm cutting up the artichokes a little bit. Okay here we go. So as we chop our artichokes I'm going to add a little Mrs. Dash in there because hey they don't come seasoned and I'm going to do the same thing. Adding a little garlic there. Get it all along and I'm just going to toss this around and let those flavors get in here. Okay I've got an eight ounce of cream cheese and I need it to be softened. So that means you got to leave it out put it out on your refrigerator on your table and make sure it goes real soft. So you want it to kind of stay out and not be cold. If you don't know what I mean I'm going to open this up and I'm going to use a whole eight ounce. I got one third cup of sour cream. So I've got my half cup here and I want to make sure this is a one third cup. Okay I'm taking two whole tablespoons of mayonnaise. Okay that's a grated garlic that I put and I grate it up and it's sticking to my jar. Fresh garlic will do that. It's dry up and it will stick to whatever it is. We're going to get all this out and let it stick into this. Okay I just shook a little bit of parmesan cheese. I just shook a little bit in there. Parmesan already you know grated from it's two different. I got fresh and I have you know the powdered kind. I'm sorry when I'm mixing I just. Then we're going to mix and combine this all together and try to get all the lumps out of here and smooth out this cream cheese. Okay then I'm using a blender and I'm putting it on the lowest setting and I'm just going to mix this up really good. Make sure I'm mixing up all these ingredients because it's going to need a real smooth creamy texture. Okay now here's come all the great stuff. We're going to add the gruyere and we're going to hand mix this. Make sure you get it all out and then we're going to hand mix this and get this all in together. This is grated parmesan and don't forget I put just a little tiny bit of the powdered parmesan in there. But you can put any type of cheeses you want when you make this dish. It's up to you so what kind of cheese you want. You know but this is a great great thing here. This is Havada and you remember I had the mozzarella at the top of Havada at the bottom and I'm going to throw these in together. Okay you remember that spinach guys so I'm just going to start sprinkling it around and try to tear up as much as I can because it is in lumps. Okay so I'm going to start tossing the spinach around in here. I want to get it all in here and all mixed up and I'll spread it out very even. Don't forget guys spinach can go a long way. If you like a lot of spinach you can do it but it's artichoke and so the spinach is not the star. We have two that are the star. Okay it is the star but it's not the star by itself is what I mean because we have artichokes. Hey don't be leaving me out. I'm in here too. I'm a star. Yes you are artichokes. You're the star. You are the star along with the spinach. Okay so now they're together. Yeah you are together guys and I'm just going to toss this around and make sure every artichoke and all the spinach is combined together to make this a happy happy happy dish and it is it's nice it's thick and it's creamy. Okay after mixing this up I let this sit right here for a minute while I got my baking sheet. I put a little aluminum foil over it and I thought you know I want to present this in a nice little thing so I've got I'm going to use my little ramekins here and I'm going to spray these with some non-stick spray because I want these to come out very easily. Okay and I'm going to fill them up. I have some more over here but I don't know how much of this I want to put in and fill. I don't know how much it's going to be so let's try to fill these. So I've got one ramekin here that I'm going to take and I'm going to put this in here. Oh see I don't want to go on the side. I'm gonna wipe those off so I don't want it to mess up my ramekin and I want to fill them a little bit. I don't want to fill them all the way to the top because on in this I'm also going to be putting some topping cheese toppings on it so I want it to be nice and okay. I'm going to put these in the oven at 375. As it cooks I'm going to be making a topping so when this gets nice and bubbly I'm going to put a topping on it. It's going to be so delicious that it's going to bubble up in there. It's going to be delicious so let's put this in here and get these going. Okay they're out and this is the great dip that we made spinach and artichoke dip. Okay let's get one and let's put it on our plate. All righty look at that beautiful spinach artichoke dip. I got some great chips to go along with that. I got some really nice ones. I got some little bows some little chip bows. I'm going to put down here and it's going to go great with our little artichoke and spinach dip. Okay here it is. Oh my god look how creamy that is and it's delicious and I'm just going to add look at that. I'm just going to add that right on to my little bows. These are so delicious. Oh it's going to be great. Okay this could be a great party dish. It'll be great for just having people over gathering up friends. Great it is good to make have friends sit around talk and nothing but spinach and artichoke dip. Hey please like share and subscribe to my youtube channel. I need you all to come back and watch plenty more shows that we're going to do together because guess what I didn't make this alone. You and me we did this together and we're going to do plenty plenty more dishes. See you next time. Bye. you