Fresh n Freezable Dip/Condiment Serve 1 or Party

Created this spinach dip recipe, and made adjustments during video. If you'd like to make it, use final recipe measurements and directions here.

Final Ingredients:
1 bag baby spinach, chop it!
14 oz canned quartered, artichoke hearts in water. Approximately "1 cup" after about half of each heart's hard leaves are cut off (too hard for dip) You can feel if you removed the hard ones as you start to chop the soft halves. If you discover a hard leaf, just pluck it out of your chopped mound. The mound should feel soft, almost smashable.
8oz tray of white or brown mushrooms, rinse & drain. (discard very ends of stems) Slice and chop to your liking, if you want them chunkier don't cut them too small, they will shrink during cooking.
8 oz canned water chestnuts drained and chopped (3/4 cup used in recipe, a bit left out).
4-5 sliced green onions (save some for garnish or to mix in at the end with spinach).
1 & 1/2 cup sour cream
1/4 cup + 2 Tbsp mayo
1/2 cup plain Greek yogurt
3 oz whipped cream cheese
1/2 cup parmesan cheese (you could add a little more if you like at the end after tasting and/or use as garnish).
Olive oil and butter for cooking
Splash of lemon juice

Final All Seasonings:
1 Tbsp minced garlic, fresh or jar
2 tsp onion powder
1 tsp parsley, fresh or dried
1 tsp garlic powder
1 tsp dill, fresh or dried
1/4 tsp cayenne powder (taste dip before adding any more cayenne or other seasonings)
Sprinkle salt and pepper to taste for cooking mushroom, onions and spinach mix.
1/4 tsp each salt and pepper for rest of dip. You could always add more at the end if needed. (butter, and other dairy products are already made with salt).

Final Directions:
Note! You'll need to continue to stir on and off for entire recipe, and after adding each ingredient.
In a 10" frying pan, heat & toss 1/2 bag chopped spinach in 3 Tbsp boiling water. Once soften, transfer spinach to bowl. Set aside to very end.
Use the same frying pan, add 1 Tbsp of olive oil, 1 Tbsp of butter over med to med-low heat. Add mushrooms, onions, salt and pepper to taste. If it looks dry, add a bit more oil.
Stir in All Seasonings to mushroom and onion mix. When mushrooms are golden (Not well done) and reduced to nearly half in size, remove from heat and set aside.
In a 2.5 quart sauce pan, over low heat, add cooked, seasoned, mushroom onion mix. Stir in a couple handfuls of raw chopped spinach. Add the dairy ingredients one at a time, sir in between: mayonnaise, sour cream, greek yogurt, and cream cheese. Make sure dip is getting warm, not too hot that it bubbles. Stir in artichoke and chestnuts. Add Parmesan cheese, half at a time until incorporated. Squeeze away excess water from first steamed spinach and stir in well. (You could add more spinach if you like, I had a little spinach left over from the bag that I steamed the next day to store in freezer). Lastly, add a splash of lemon juice, stir well, it should be warm and ready to serve, or refrigerate and serve chilled. Should last a few days, refrigerated in a covered bowl.

Very good warm on any form of potatoes, including fried. Could be used to make a warm or cold potato salad! Great warm or cold with tortilla chips. I may try it on cold or warm pasta/noodles. Bacon worked. Black olives would also work, just slice and stir in at the end or garnish. How about garlic bread or BLT sandwich topped with this dip? Bread Bowls are popular, served individually or party size. I'm sure it would work with a good hollowed dinner roll.

This recipe made about a quart to 5 cups of dip. More than enough needed for me. I used a small cookie scoop to form individual balls from part of the amount that was made. Froze them first on a pan, then stored in a freezer bag. When used for potato toppings, I transfered what balls I needed to the fridge the morning of cooking dinner. I used them right out of the refrigerator after buttering potatoes. You should remix the dip after thawing.

Yum!

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