Dr. Evil’s Spinach Artichoke Dip

Spinach… artichoke dip. Riiiight. It’s a creamy concoction of vegetables and cheese, designed to lull you into a false sense of security before you realize you’ve eaten half the bowl and lost your dignity. I like to think of it as a gateway dip, one step away from total appetizer domination. Throw in some pita chips and suddenly, you’re under my control. Mwahaha… but seriously, it’s quite good. Almost… evil.

Ingredients

1 lb frozen spinach
1 14 oz can quartered artichoke hearts
1 8 oz package of cream cheese
1/2 cup shredded gouda cheese
1/2 cup grated parmesan cheese
1/2 cup sour cream
1/2 cup Notting Hill Garlic Aioli
1 lemon
1 tsp Worcestershire sauce
1/2 tsp kosher salt

Directions

Preheat oven to 350 degrees F.
Drain artichoke can liquid and chop into 1/4 inch pieces. Defrost spinach and drain as much liquid as possible. Place on baking sheet and roast in oven for 25 minutes
In a saute pan over low heat add the spinach, artichokes, cream cheese, gouda, parmesan, sour cream, garlic aioli, zest from the lemon and 1 oz of lemon juice, worcestershire sauce, and salt
Mix ingredients to combine and heat enough to met the cheese.
Serve immediately in a bread bowl or place in a heat proof container, top with additional gouda and broil until bubbling (5-7 minutes)