Spinach Artichoke Dip with Spicy Cayenne

As many readers may know, I’m a bit of a seasonal cook.  

And, my first book, The Fresh Table: Cooking in Louisiana All Year Round, is out just in time for spring.

[Shameless plug, I know, but I can’t believe it’s actually here!]

The layout is beautiful, the recipes are seasonal, and the content is a wonderful blend of tried and true classics from the Clearly Delicious website and many south Louisiana residents who have been kind enough to share their family recipes with me.

Pictured: the cover for my book (and baby): The Fresh Table: Cooking in Louisiana All Year Round.

With the book’s recent release, I thought I’d give readers a preview of one of the new recipes you can find in the book: Spinach Artichoke Dip with Spicy Cayenne (page 27 of the Spring section).

When I was developing the recipes for The Fresh Table, I wanted the seasonal menus to reflect what was affordable and available in our southern gardens, markets and produce stands, while also taking advantage of fresh (albeit, sometimes freshly frozen) goods when necessary. A fresh table doesn’t have to be fresh in every sense of the word—freshly cracked pepper, freshly plucked herbs—but fresh in some ingredients, like a beautiful head of spinach from the market, or just “fresh” in ideas, as with this column.

For this recipe, the Spinach and Artichoke hearts are not picked straight from the garden (although if you have these resources available, please make the substitution) but freshly frozen and canned. I don’t know a single cook who’d like to quarter his or her own artichoke hearts, and, let’s face it: fresh, frozen spinach is probably the smartest way to cook when you’re in a hurry.

What separates this recipe from other spinach artichoke dips is my addition of spicy cayenne. As always, I suggest you checkout the bulk spices at Red Stick Spice Company in Baton Rouge for quality cayenne with a real kick.

Here’s a look at one of my favorite spring recipes.

Spinach Artichoke Dip

Yield: 10-12 servings (appetizer)

Calories: 140 – 160.4 calories (see here for full nutritional information)

Prep Time: 10 minutes

Cook Time: 25 to 30 minutes

Looking for a new way to enjoy fresh Spinach Artichoke Dip with Spicy Cayenne any season? Substitute roasted winter broccoli, spring asparagus, or even summer zucchini for a dip that is equally as hardy and delicious. 

Ingredients:

*10 ounces frozen spinach, thawed and drained (about 1 cups)

*1 (8-ounce) package regular cream cheese, not low fat, softened

*1 cup freshly grated Parmesan, plus more for topping

*⅓ cup sour cream, regular

*⅓ cup mayonnaise

*1 (15.5-ounce) can artichoke hearts, drained

*4 cloves garlic, pressed or minced

*2 teaspoons cayenne, or substitute 1 spicy pepper from spring garden

*paprika, for dusting

*Tony Chachere’s and pepper, to taste

1. Preheat oven to 375F. Mix together spinach, cream cheese, Parmesan, sour cream, mayonnaise, artichoke hearts, garlic, and spices. Taste and adjust with any necessary Tony Chachere’s or pepper. Spread mixture into an ovenproof casserole dish, sprinkle with Parmesan and paprika (and cayenne, if you’re feeling extra dangerous), and bake until the top of the mixture is golden brown, about 25–30 minutes.

2. Serve with toasted baguette or Ciabatta from the Winter Breakfast section, crackers, or any other favorite dipping choice.

–Helana Brigman

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