Fair warning! This one is going to spoil you for any other Spinach-Artichoke Dip.
Cory explains that he saw a similar idea on Stacey's blog "Stacey Snacks".
Please go check them both out, there are always tempting recipes to try on each of their blogs, and their photography is exceptional.
This is a punched up, slimmed-down version of the dip and it is delicious! Less mayonnaise and no cream cheese allows for the flavor of the vegetables and good cheese to dominate.
Another notable difference is the Panko-Butter crumb topping. (I added a little freshly grated Parmesan cheese to the mix after melting the butter and tossing the crumbs.)
I really liked the idea of using canned artichokes, I used a can of artchoke crowns (as that's what I had on hand), and coarsely chopped them for good, chunky texture.
Instead of frozen spinach I used fresh baby spinach, as Cory did ~ I liked the milder flavor and non-fiberous texture that fresh spinach lends to the dish.
The only other change I made to Stacey and Cory's versions is that I added a generous squeeze of fresh lemon juice, and a little finely grated lemon zest to the blend.
I served it with my homemade Rosemary Bread (the recipe can be found here on my blog. I used the same recipe, except I used chopped fresh rosemary and formed the dough into two baguettes this time. Then sliced and toasted it.
This is a delicious hot appetizer. I made it for my houst guests this week; it was polished it off in no time. Everyone loved it.
A huge thank you to both Cory and Stacey. This one goes into the 'keeper' file. :)