Saturday, July 25, 2009

RecipeShare #1: Spin-A-Jack Dip

Ah, yes, the fateful hour has come when I venture from my comfortable, wordy repose and offer my culinary experiments to the world! Bwa-ha-ha-haaaaaa.....
I apologize for being so rude in my previous post- showing a photo of the delicious concoction without delivering the goods. For this I am truly sorry (kind of- I got busy, okay?!) and am here today to amend all wrongs (well, one, at least) by sharing my recipe, complete with (a few) photos and Hannah-esque proportions (a little unconventional, i know. some recipes will incorporate a classical measuring technique, but not this one).
Enough blah-blah, let the RecipeShare begin!

Cheesalicious Spin-A-Jack Dip

Foods you need:
Cream cheese

Grated parmesan cheese
Sour cream
Garlic salt

Frank's RedHot (hot sauce)

Dried minced onion

Creole seasoning

artichoke hearts
Roasted red pepper

Fresh spinach
Monterey jack cheese

Tools you need:
Large casserole dish (similar proportions to 9/13 pan- wide, not deep)

Large mixing bowl

Mixer (hand or stand)


Sharp knife

Cutting board


Kitchen sink

Paper towels

Salad spinner (optional)
Good eye-balling skills (or measuring cups/spoons)

What to do:
Preheat oven to 350F. Get out that large casserole dish and set aside.

In the large mixing bowl:
16oz cream cheese
Big glop of mayonnaise
Very generous shake of parmesan cheese (1/2-2/3c.)
8 oz. sour cream

Blend well.
Few shakes of garlic salt
Few shakes of Frank's RedHot (flavor + heat)
2 tbsp. dried minced onion
Sprinkle of creole seasoning (watch out, this stuff is potent)

Blend well again.
Set mixing bowl aside and head toward your kitchen sink...

Pour into the colander:
12oz jar marinated artichoke hearts (found this big boy in the refrigerated produce section)

Transfer to the cutting board and chop it all up into small enough pieces for dipping, basically- as long as you have patience for chopping (for me, not too long). Make sure you have a sharp knife, or it will slide all over those slippery artichoke hearts- dangerous!

On the same cutting board, place:
5-6 roasted red pepper slices

Dry pepper slices with paper towels and dice finely (this part is actually necessary for thorough distribution of that fantastic red color throughout the dip). Again, a sharp knife is important for this part.

Transfer to mixing bowl.

In the same colander, rinse:
A couple of huge handfuls of fresh spinach
Dry well with a salad spinner or paper towels.
Transfer to the same cutting board, and chop it to your heart's content (same method as with the artichoke hearts). Add to the piling mass of deliciousness in the mixing bowl, and mix well with the spatula.

Last, but not least... add:
About 1/2lb shredded monterey jack cheese (bought mine in bulk ON SALE!, pre-shredded)

Stir again after addition of the cheese and spread in the casserole dish. Bake in preheated oven until entire surface is bubbly and slightly golden. Serve hot, cold or any temperature inbetween, accompanied by your favorite brand of tortilla chips. But, heck, to quote my Dad, "This stuff would make the sole of an old boot taste good."

I hope you like it.


  1. I'm book marking this page.

  2. No problem, anonymous! Hope you enjoy it!

  3. Looks delish!
    Alas... I don't have a sharp knife... :)

  4. This is a YUMMY dish! Goes great with Martini's! :)


  5. oh yeah, AM... goes GREAT with martinis... :)