Although I’m not a fan of football (not even a little, sorry), I am a HUGE fan of snacking. And where can some of the best tasting—not necessarily best for you—snacks be found? Game day watch parties!
There’s something about comfort food that brings people together. Can I list “bringing people together over food” as one of my passions? Done and done.
What I look for in a warm game day treat are:
- Can it be prepped ahead of time?
- Can leftovers be reheated and it still just as good
- Can I sneak in some vegetables?
- Will people be interested in the flavor combos so I don’t have to go home with a full portion leftover?
Spinach and artichoke dip fits the bill!
- It can be prepped at home and cooked when you arrive since it’s best served hot.
- Dip is one of my favorite leftovers to enjoy the next day…and sometimes the next day too, if there’s enough.
- There’s spinach, artichokes, jalapeño, and scallions in it so this dip checks the vegetable box. Plus you can dip vegetable sticks in it too.
- Let’s be honest, spinach and artichoke dip is a classic tailgating, entertaining, bar, get together, shareable dish! If a few dipper options are provided, friends can customize their dipping experience. :)
Here’s how to enjoy it right—according to LeBraun.
You need a dipper with a bit of crunch. For example, I have a cracker. Take your dipper of choice and plunge it deep into the dip. Anything messy is going to taste better than something clean. It’s just a fact of life! Slowly lift the dipper, making sure to get a good cheese-pull happening. Savor each warm, gooey bite and the complimentary crunch the dipper provides. Double-dipping in the group dish is a no-no, but double-dipping from your own plate is a yes-yes! Note: Make sure the dip is not pipping hot as hot cheese can burn the roof of your mouth, and then you've just ruined your entire day of snacking.
Now that's advice we can all get behind.
We particularly like this version of spinach and artichoke dip’s balance. Each bite is packed with spinach and artichoke, unlike some that just focus on cheese. There is still is a bunch of cheese to satisfy that craving, but it’s not cheese dip masquerading as spinach and artichoke dip.
Plus there’s a bit of heat from the jalapeño and red pepper flakes. It’s d-d-delicious!
Gluten-Free, Goat Cheese Spinach & Artichoke Dip
- 2 cups spinach, sautéed, chopped, rinsed and drained
- 2 cups canned artichokes, drained, rinsed and roughly chopped
- 2 cups goat cheddar, grated
- 1 cup coconut cream
- 1/4 cup sun-dried tomatoes, chopped
- 1 jalapeño, diced and seeds removed
- 1/2 cup scallions, rinsed and sliced
- 1/2 tbsp red pepper flakes
- 1 tbsp Pecorino cheese, grated
- Salt and pepper to taste
- Bread, chips, vegetable sticks, crackers or whatever you would like to dip with
- Preheat oven to 350 degrees.
- In a large mixing bowl, add prepared spinach, artichokes, cheese, cream, tomatoes, jalapeño, scallions, and red pepper flaked. Mix well until combined and ingredients are well distributed.
- Spread the filling evenly into a 8-inch ovenproof skillet.
- Sprinkle with Pecorino.
- Bake for 25 minutes or until edges are bubbling and top is light browned.
- Allow to rest 5 minutes before serving with bread, chips, vegetables, or crackers, etc. (You don’t want to burn the roof of your mouth with too hot cheese.