Thursday, December 23, 2010


I came up with this dip when trying to duplicate a dip we enjoyed at a restaurant that is now closed. The restaurant was on a Lake with dockside parking for boats. We would sit and enjoy the Spinach-Artichoke Dip while watching men trying to dock their boats. Many times there was much yelling involved which, to those of us watching, added humor and, maybe, a little sympathy. But really, men should make sure they can dock their big boats before they take them out of their slips.

Delicious, delicious, enjoy!!!

I use Supremo Chihuahua-brand Quesco Blanco Para Fundir White Natural Melting Cheese. It is available in most stores specialty cheese sections, but I buy it at Mexican grocery stores where it is cheaper. Quesco Blanco cheese gives the dip the wonderful gooey melted cheese flavor

We laughingly call this EBS family favorite dip because Everyone But Scott loves this dip. Scott doesn’t like vegetables at all. Be sure the spinach is thoroughly thawed so you can squeeze all the water out of it. If the spinach is watery, the dip will be watery.

1 pkg. (11oz) frozen, chopped spinach, thawed and well drained
1 can (14oz) artichokes (not marinated), drained and chopped
1 pkg. (8oz) cream cheese, softened, low-fat is fine
1 c mayonnaise, low-fat is fine
1 pkg. (1.4oz) Knorr’s dry vegetable soup mix
¼ c Parmesan cheese
3 c (12oz.) Quesco Blanco cheese, shredded
½ c Parmesan cheese or Asiago cheese

Ingredients:  Artichokes, chopped spinach, cream cheese, mayonnaise, Knorr's dry vegetable soup mix, Parmesan cheese, and Quesco Blanco cheese. 

In a bowl, combine cream cheese, mayonnaise, soup mix, ¼ cup Parmesan cheese. Mix well and let stand a few minutes for the dry soup mix to soften. Add Quesco Blanco cheese; mix well. Add artichokes and spinach and mix to combine. Place in a shallow baking dish, I use a 1 ½ quart bowl. Sprinkle with Parmesan cheese. Bake in 350° oven for 30 minutes or until a nice crust forms around the sides. Serve with crackers, pita crisps, or vegetables.

Put spinach in strainer to drain.

Grate the Quesco Blanco cheese.

In a bowl, put softened cream cheese.  Stir.

Add mayonnaise, 1/4 cup Parmesan cheese, and dry soup mix.  Mix well.

Squeeze spinach well.  It should be very dry.

Add Quesco Blanco cheese to cream cheese mixture.  Mix well.

Be sure spinach is dry.

Drain artichokes.

Run a knife through the artichokes to chop.

Add spinach and artichokes to cream cheese mixture.  Mix well.

Mixture mixed and ready for an oven-proof serving dish.

Dip in a 1 1/2-quart bowl.

Sprinkle with Parmesan cheese.

Bake in 350° for 30 minutes or until edges are brown and crispy.

Serve with crackers, pita crisps, or vegetables.  Enjoy!!!


  1. Love this picture of the channel!

  2. Love this picture of the channel

  3. Love the homemade spinach dip pics. It makes me want to try making it from scratch again instead of always buying. If you ever want good dip in Michigan, check out Tap House in Kalamazoo, but yours is probably fresher.

  4. Thank you for your comment on my Spinach Dip. It is a great recipe and everyone loves it except Scott, of course. Would love to check out the Tap House if I get to Kalamazoo.

  5. Just found your blog. My husband and I have lived aboard our 38 foot sailboat (mostly in the Great Lakes and the Gulf of Mexico) for over 20 years. From the very beginning, I have almost always done the easier work of being at the helm when docking, leaving a slip or anchoring. I have never understood why so many men want their wives to be jumping from moving boats to the dock and trying to secure lines or messing about with a heavy anchor rode and chain.