You’ll love this Irish cheese-inspired dip for the slightly Mediterranean taste it gets from the marinated artichokes, the color it gets from the spinach, and the creamy texture from Kerrygold’s Dubliner and cream cheese. Perfect for autumn get-togethers, football Sunday, or a family gathering, it’s delicious with crackers or raw or blanched vegetables. You’ll find it and recipes like it in my newest cookbook, “Favorite Flavors of Ireland.” To buy signed copies, with free shipping until October 31, visit www.irishcook.com.
Serves 8 to 10
1 tablespoon olive oil
2 tablespoon minced shallots
2 (8 ounce) jars marinated artichokes, drained and chopped
4 tablespoons dry white wine
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
1 (8 ounce) package cream cheese, cut into pieces
1 (7 ounce) package Dubliner Cheese, grated
1/2 cup mayonnaise
Dash of Tabasco sauce
Freshly ground black pepper to taste
Crostini, crackers, or pita chips for serving
Raw or blanched vegetables for serving
1. In a large skillet over medium heat, heat olive oil. Add shallots and cook, stirring frequently, for 3 to 5 minutes, or until soft but not browned.
2. Add artichokes and cook, stirring frequently, for 5 to 7 minutes, or until warm. Add wine and cook for 3 minutes, or until evaporated. Add spinach and cook, stirring frequently, for about 3 minutes, or until blended with artichokes.
3. Stir in cream cheese and Dubliner and cook for 2 to 3 minutes, or until mixture is creamy. Stir in mayonnaise and season to taste with Tabasco and pepper.
4. Serve at room temperature or heat in microwave for 30 to 40 seconds; surround with crackers and vegetables. (Dip can be made one day ahead; cover and refrigerate). Photo courtesy of Kerrygold