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When it comes to cooking it’s easy to get stuck in a rut, making the same few things for dinner or having the same breakfast cereal for weeks. Every time it’s my turn to bring an appetizer, I seem to come up with the same three or four ideas. I was invited to a birthday party recently and sure enough, I was assigned to bring the appetizer. Over the phone, I mentioned that I was going to try my best to come up with something new and creative. My friend got quiet and then said, “But I asked you to bring the appetizer because we all love your spinach dip.” Well, what’s a girl to do but bring a spinach artichoke dip.

My recipe has been adopted from The Pioneer Woman. My ingredient list is slightly different but the cooking instructions are the same. It turns out, even “The Best Spinach Artichoke Dip Ever” can still be made better with Tillamook!

6 tablespoons Tillamook Salted Butter
4 tablespoons chopped garlic
10 ounces fresh spinach (you can use less if you get spinach in a bag that has less than 10 ounces)
2 cans artichoke hearts
3 tablespoons flour
1½ cups whole milk
5 ounces cream cheese
½ cup feta cheese
½ Tillamook Shredded Italian Blend
1 cup grated Tillamook Pepper Jack Cheese
¼ teaspoon cayenne pepper

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