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In today's quarantine cooking video, Paula is throwing together a spinach artichoke dip that's guaranteed to not leave any leftovers!
Enjoy Y'all!
Recipe Link: https://www.pauladeen.com/recipe/creamy-artichoke-and-spinach-dip/
For more great recipes visit pauladeen.com
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0:00
hey y'all welcome to the kitchen it's a
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beautiful day here in Savannah
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if y'all hear a buzzing now listen it's
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just maybe on it still made it is so hot
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in here
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I had to bring a little fan in here and
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it's one of those fans that has no
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blades so it's safe around all of our
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grandchildren now I just Anthony gave
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that to his daddy one Father's Day and I
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fell in love with it and I'm using a lot
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so that little that little hmm that's my
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that's my condition y'all I can't
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believe it's May and we got June July
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August September and it starts coming
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down a little bit in October doesn't it
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but it's gonna be a long hot summer here
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in Savannah Georgia and hopefully we're
1:01
all gonna be doing you know more eating
1:05
outside so this is a great recipe and I
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was very surprised I got a request for
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this recipe and you know I thought
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everybody had the recipe for artichoke
1:19
and spinach dip I really did and tell me
1:23
Henry come here and tell it one I've got
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one grandson here come over here Henry
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and tell everybody good morning
1:31
he is so precious to me you think so
1:36
swimming with Papa
1:37
oh you don't you don't need those
1:40
glances it's so bright
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Michael was fussing a few minutes ago he
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said you know just take that weather man
1:48
because they hadn't had a fishing trip
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planned but this morning with a guide
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and they predicted like 95% rain but
1:58
today so they can't sell their fishing
2:00
trip
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did y'all get what Teresa just saying
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she said it's the only job where you can
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be consistently wrong and still keep
2:16
your job and even get raises
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oh it's likely so anyway this recipe is
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so easy y'all and I'm happy happy to
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share this with do you remember the the
2:31
young moments name that asked for this
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recipe I mean it's so stupid silly you
2:41
have well wonderful
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well this this recipe comes straight out
3:00
of my very first cookbook y'all my
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little self-published cookbook and it
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came from Sheila memes who is a caterer
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in all being in my home town and she was
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just a real sweet girl and now they're
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blowing the porch if you hear some more
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so we just got all kind of noise going
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on this morning
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so anyway Sheila is a caterer in Albany
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Georgia and she shared her recipe her
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version of this recipe and I'm only
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gonna do one thing different Sheila I am
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breaking up some Ritz crackers
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I'm going to put them on the stove and
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melt a little butter because that's so
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much easier than milk and butter and
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then pour it on top of your crackers you
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know you this good chance you won't get
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butter on all the crackers but this way
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I know that we're getting all the butter
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so I'm gonna let this be melting back
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there and we're just gonna put all of
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our ingredients together
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and there's probably different versions
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jealous of recipe and you know it's one
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of those recipes that you can really
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make it your own
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I would probably saute some chopped
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onion and saute that and add to it
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that's just me but anyway this recipe is
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very very similar it's to 13 and 3/4
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ounce of artichokes 1 10 ounce I think
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it's a 10 ounce yeah 1 10 ounce box of
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spinach and this is the only thing that
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you have to give us see all that water
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in the spinach
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you just want to make sure that you
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squeeze all of that out it's amazing I
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hadn't watched this finish that's just
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the water that is created during them
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the process of freezing it so you'll
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want to make sure you do that so your
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casserole won't be meal you know a loose
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watery so I'm just gonna break that up
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where I squeezed it and I am gonna add a
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half a cup I think it is of mayonnaise I
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don't know Blastoise I can't quite see
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so half a cup of mayonnaise and it I'm
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not sleepy Thank You Eddie
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now I don't have to guess and half a cup
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of sour cream
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and
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this is one and a half cups which is
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exactly what the recipe calls for
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shredded Parmesan cheese and this is so
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good served with the Ritz crackers I
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don't want to check on this butter
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hadn't even started melted I took it
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straight out of the fridge rater so it
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was like harder than my arteries okay
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come on
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no big better next oh okay dokey
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so we are ready and we're just gonna put
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this in a in a casserole dish and I'm
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going the most spray it so it won't
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stick
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and I think I'm going to change to a
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regular spoon working on that well for
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me
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all right now that butter is melting but
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this is a great great way to do when a
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recipe calls but dot butter on top of
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your crackers no just throw it in the
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pot this way we know every piece of
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cracker is don't have butter on me not
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just random I smell the crackers cookin
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I mean that but of this Hardy so that's
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the only thing I'm doing different
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Sheila and Sheila and I had had a friend
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in fact that's how I was introduced to
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Sheila our friend was Susan do plea and
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we were like best friends all through
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the years and Susan passed away so I
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have not seen her talk to Sheila since
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since Susan passed away but think about
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think about Susan all the time and all
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the laughs and heartache that we've
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shared with each other through the years
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okay
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it's about mixed
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probably could have used a little bit
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bigger bowl so I could really you know
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get in there and get it mixed up without
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throwing everything on the counter okay
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I think we got it kiddos now we're gonna
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put this in an oven at 350 and think
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that's what I would do
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yep 350 and we're gonna bake it for 30
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30 or 40 minutes depending on your oven
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okay now we'll go back down the spatula
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Yeah right piece of that cheese down
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there
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okie-dokie that is yet
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thank you 80 oh and buttery crackers you
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know I just when I do these kind of dips
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for a party or anything I just love the
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crunch you know that crackers do too it
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just adds you know a whole different
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dimension to me
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and you everybody gets some
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okay that was one sleeve of Ria's Ritz
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crackers it is
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okay in the oven that goes 350 foot 30
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minutes until it's hot and bubbly and
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this is really good
11:43
a good app to put in a round dish and
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have your little your little chafing
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dish you know where you light a candle
11:52
and let it stay warm that's a great way
11:54
to serve this peach but we're doing
12:00
right away today
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okay our artichoke and spinach dip
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cooked I think I cooked it for 25
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minutes but I did put my oven on
12:12
convection so it got a little bit hotter
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and it looks delicious
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it was bubbling and look that cup and a
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half of Parmesan cheese y'all it's
12:23
talking to me it's talking to me it's
12:27
saying eat me eat me
12:46
when I had my cooking show Paula's best
12:48
dishes they've tried to teach me how to
12:51
take princess bites and I never did get
12:53
it down I think Paula bites you know
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this is this is an oldie but goodie and
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those of you that requested it I hope
13:06
you try it because it really is very
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very good and I will see how on the next
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recipe
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