I love creamed spinach alongside steak. And I love spinach artichoke dip. And now Costco sells this amazing artichoke jalapeno dip. I married all those together as the inspiration for my side dish for my hubby’s 50th birthday. We were all in love with it. And now I can’t quit making it, so I thought I’d share with you lovely people.
Jen’s Spinach, Artichoke, and Jalapeno Side Yum
1 Tablespoon each olive oil and butter.
1 pound baby spinach
4-6 cloves of minced garlic
1 cup of chopped artichoke hearts
1-2 tablespoons of minced pickled jalapenos (optional!)
1/2 teaspoon salt
1/4 teaspoon pepper
4 oz shredded monterey jack (or sliced pepper cojack if that’s what you have today. But that makes it hella hot! :D)
Heat a nice big skillet that you have a lid for over medium. Add the olive oil and butter and let it foam up and settle back down. Add the spinach, about 1/4 at a time, turning with tongs as it wilts until it’s all wilted. Squeeze out all the excess liquid. Really. The liquid would make the finished dish unappetizing.
Return it to the skillet and add the garlic, artichoke hearts, jalapenos, salt and pepper and toss for a minute.
Turn off the heat, add the cheese, pop a cover on, and let it melt. Toss and serve.
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My food processor – Breville Sous Chef
My favorite knife. It’s a 7″ full tang Santoku. I chose the Ikon handle design, which is wonderfully ergonomic. I have spent hours on a produce sculpture before and my hand was just as comfy at the end. It’s worth the pennies.
My favorite non-stick skillet.
My favorite cast iron skillet is a 12″ Lodge dual handle pan. Why, the long handles are too heavy to hold with a single hand when they’re loaded up. Since you’re using two hands anyway, you might as well get the ones that take up less space and stack so much better!
I get asked about my spice wall all the time. The magnetic tins on the wall are great for any spices or salt-free blends. Salt corrodes the tins, so anything with salt is in a glass jar on the counter underneath.