Ingredients
-
1
-
6
-
3
-
1
-
20
-
24
-
8
-
-
-
-
-
-
-
-
Directions
Fresh Spinach & Artichoke Dip (Aka Sheep Dip), Adapted from Best of the Best from Colorado, this recipe is so named, according to their description, because the recipe poster’s father was a sheep rancher This is supposedly a best selling recipe on the menu at River City Cafe in Colorado I have not tried this yet, but since any spinach dip calling for fresh spinach appeals to me, I wanted to share it This is very different from the usual spinach dips I have never seen another version quite like this one I am guessing at the cook time, which I will update once I try this This makes enough dip for your whole herd! 😉 To me, this is perfect football party food!, I love this recipe I have never made it myself but acquired it from a friend who brought it to a potluck She gave me this recipe exactly It is delicious , This is a very easy dip to make I was nervous after putting all the ingredients together because it is really liquidy (is that a word?)anyways, once cooked it did firm up quite a bit It has a very nice flavor and we served it with tortilla chips It does make quite a lot, I know it says gallon in the servings, but reading gallon and then actually seeing gallon is two totally different things I made the dip for New Years and still have plenty left I would thing that the recipe could be halved quite easily Over all, a good dip!
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Steps
|
1
Done
|
Mix All Ingredients Except the Pita Triangles in a Food Processor and Combine Until Dip Is Mostly Smooth With a Few Chunks of Artichokes. |
|
2
Done
|
Heat by Placing in a Micro-Safe Dish and Microwave Until Warmed Through (5 Minutes, Stir, Repeat Several Times as Needed) or Place in an Oven Safe Dish and Bake at 350 F Until Bubbly and Warmed Through, About 20-30 Minutes or So. |
|
3
Done
|
Serve With Pita Triangles as Dippers, or Whatever You Prefer. |
