What's Cooking: Caz's Chowhouse Spinach Artichoke Dip
Jeff Castleberry from Caz's Chowhouse in downtown Tulsa shows us how to prepare their scrumptious Spinach Artichoke Dip.
Caz's Chowhouse is located in the Tulsa Arts District at 18 East Brady Street, offering a wide variety of comfort foods in a casual dining environment.
Check out their delicious menu here.
Chowhouse Spinach Artichoke Dip
Yield: 2 quarts
Servings: Approximately 20
2 14 ounce cans artichoke hearts, drained
1/3 lb. fresh spinach (frozen is okay)
1 lb. cream cheese
1 1/2 lb. farmers cheese or queso panela (white cooking cheese)
4 ounces shredded parmesan cheese
1/3 tsp. garlic powder
1/3 tsp. onion powder
2 c. whole milk
2/3 c. water
Cajun seasoning or cayenne pepper to taste
Coarsely chop the artichokes and spinach.
Cube the cheeses in 1/2" pieces
Add all ingredients to a crock pot or a double boiler.
Heat to medium, stirring occasionally until the cheeses are melted. (approx. 45 minutes in double boiler, 2-3 hours in crock pot)
Serve with toasted, seasoned slices of French bread, pita chips, tortilla chips or all of the above.
** Use leftover dip to ladle over open-face turkey sandwiches or omelettes.