The author of Canada’s #1 tailgating cookbook, Paula Stachyra, also known as Queen of the Grill, shared her recipe for Blue Velvet Spinach and Artichoke Cheese Dip. Tailgating season is here and this is the perfect appetizer to whet everyone’s appetite before the game and the main. If you are hosting a holiday cocktail party, why not try this easy recipe for Blue Velvet Spinach and Artichoke Cheese Dip and impress your guests?
1 (125 g) Castello Velvet Blue Cheese, shredded or crumbled
1 (250 g) package cream cheese, softened
1 ½ cups fresh chopped spinach or 10 oz. frozen spinach, thawed and drained
1 (398 ml) can artichoke hearts, drained and chopped
2 garlic cloves, minced
1 small onion, finely diced
½ cup sour cream
½ cup mayonnaise
6-8 slices of bacon, fried crispy and crumbled
Salt and pepper, to taste
¼ tsp red pepper flakes, optional
Tortilla chips, pita chips, crackers, or celery sticks for serving.
Place the bacon in a skillet and cook over medium heat until crispy. Remove bacon and drain on paper towels. When cool enough to handle, crumble into pieces. Set aside.
In the same skillet, add onion and garlic. Cook on medium heat until the onions are translucent. Add the spinach, artichoke hearts, bacon, salt, pepper, and red pepper flakes. Cook, stirring occasionally until artichokes are warmed through and the spinach has wilted, about 5 min.
Preheat your grill or smoker to 350ºF (177ºC) or 275ºF (135ºC) for a smoky flavour.
In a mixing bowl, stir together velvet blue cheese, cream cheese, sour cream, and mayonnaise. Stir in the spinach and artichoke mixture. Spread mixture evenly into a cast iron skillet or baking dish.
Grill for about 25 minutes or until warm and bubbly. Smoke for about 45 minutes at 275ºF (135ºC). Serve hot.