What’s For Dinner?
Spinach and Artichoke Dip - from Buckhead Colorado Steakhouse
(First star is lowest, fourth star is highest)
FROM THE MENU OF . . . BUCKHEAD COLORADO STEAKHOUSE
3655 Old Milton Parkway, Alpharetta
(and other locations)
Q: We love the Spinach and Artichoke Dip at Buckhead Brewery. We go there sometimes just for the dip and then go somewhere else for dinner. We would love to get the recipe if you can get it.
-- Kerry Rose, Fayetteville
A: Although the Buckhead Brewery was renamed the Buckhead Colorado Steakhouse, this popular appetizer remains on the menu. It is served with multicolored chips. It would be a perfect addition to a Super Bowl party.
Hands on time: 20 minutes Total time: 1 hour Serves: 12
1 teaspoon oil
1/4 cup julienned red onion
1 (14-ounce) can artichoke hearts and bottoms, drained
2 cups mayonnaise
1/2 cup sour cream
3/4 cup shredded Monterey Jack cheese
2 tablespoons lemon juice
1 tablespoon minced garlic
1 1/2 teaspoons Frank's Red Hot Cayenne Pepper Sauce, or to taste
1 (10-ounce) box frozen chopped spinach, thawed and drained
1/4 cup shredded Parmesan cheese
1/4 cup diced red tomatoes
Using an electric mixer and medium mixing bowl, beat artichoke hearts until they are a chunky, even consistency. Set aside. In large mixing bowl, combine mayonnaise, sour cream, Monterey Jack cheese, lemon juice, garlic and pepper sauce. Stir in onions, artichokes and spinach and mix until well-combined.
Spread dip into a 1-quart casserole or ovenproof dish. Sprinkle with Parmesan cheese and heat until bubbly, about 20 to 30 minutes. Garnish with tomatoes and serve with tortilla chips.