Both “artichoke dip” and “spinach dip” have been around since the 1960s, but “spinach and artichoke dip” (also “artichoke and spinach dip") took off in the 1990s. Many chain restaurants, including T.G.I. Friday’s, UNO’s, Houston’s and Olive Garden included spinach and artichoke dip as a starter, served with tortilla chips. The creamy dip usually contains a blend of cheeses.
“Spinach and artichoke dip” is recorded in print from at least 1987, but its inventor is not known.
Stanford’s Restaurant and Bar (OR, WA)
Spinach & Artichoke Dip 9
Artichoke hearts, aged Parmesan, grilled flatbread and tortilla chips
UNO Chicago’s Gill and Bar
Spinach & Artichoke Dip
Creamy spinach and artichoke heart dip served warm with tortilla chips and salsa
Chicago-Syle Spinach Dip 10
T.G.I. Friday’s—Frozen Foods
Spinach, Cheese & Artichoke Dip
A creamy mixture of three cheese blended together with chopped spinach and artichoke hearts in Alfredo sauce.
TGI Fridays Spinach Dip Recipe
Submitted by: rec.food.recipes Mike McCollum mem
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup parmesan cheese (grated)
1/2 cup mozzarella cheese (cubed)
1 to 2 Teaspoons minced garlic
1 package of frozen spinach, thawed and squeezed of its juices
1 (14 oz) can of artichoke hearts, chopped (can also use frozen)&(thawed)
Combine all ingredients. Place in shallow casserole dish. You can either bake the dip for about 15-20 minutes at 325 F ..but I have also found that you can just heat it in the microwave for a few minutes.
Spinach and Artichoke Dip
Serve this creamy, hot dip with tortilla chips.
Prep. Time: 0:40
2 cloves garlic - minced
2 Tbls. minced onion
1/4 cup real butter
1/4 cup all-purpose flour
2 cups heavy cream
1/4 cup chicken broth
2/3 cup fresh-grated Pecorino Romano cheese
2 tsp. fresh-squeezed lemon juice
1/2 tsp. hot sauce
1/2 tsp. salt
1/4 cup sour cream
(2) 10 oz. boxes frozen chopped spinach - thawed, squeezed dry
12 oz. jar artichoke hearts - drained, coarsely chopped
1/2 cup shredded white cheddar cheese
-In a 2-quart saucepan over medium heat, sauté garlic and onion in butter until golden, about 3 - 5 minutes.
-Stir in flour and cook for 1 minute.
-Slowly whisk in cream and broth and continue cooking until boiling.
-Once boiling, stir in Romano, lemon juice, hot sauce, and salt; stir until cheese has melted; remove from heat and allow to cool for 5 minutes.
-Stir sour cream into pan, then fold in dry spinach and artichoke hearts.
-Fold the mixture into a microwave-safe serving dish, or into several serving-size dishes.
-Sprinkle cheddar evenly over top(s).
-At this point, the dip can be refrigerated until ready to serve, if desired.
-Microwave dip on 50% power just until cheese has melted.
Notes: Serve with tortilla chips for dipping and sour cream and salsa.
SPINACH ARTICHOKE DIP
1 c. mayonnaise
1 c. Parmesan cheese
1 (8 oz.) can artichoke hearts, not marinated, cut in small pieces
1 (4 oz.) can diced green chilies
1 pkg. frozen chopped spinach, thawed and drained
Blend all ingredients thoroughly. Pour in 8 inch pie plate. Broil 5 to 10 minutes until hot and slightly brown. Serve with tortilla chips.
4 April 1962, Ames (Iowa) Daily Tribune, pg. 10, col. 2:
A creamy vegetable dip is made to order for artichokes. Blend 1 cup of cream-style cottage cheese with 2 tablespoons of chopped green pepper, 1/2 cup of sour cream, and 1/4 teaspoon each of dill seed and garlic salt. This makes enough for 8 cooked, chilled artichokes.
11 November 1965, Lake Charles (LA) American Press, pg. 12, col. 1:
1 cup sour cream
1/2 lb. fresh or frozen spinach, finely chopped
4-5 green onions, chopped
3 tblsps. pizza flavored catsup
1/4 tsp. garlic powder
Combine and chill well. Serve carrot and celery sticks as dippers.
10 December 1987, Atlanta (GA) Journal-Constitution, “Eating Out—Houston’s,” pg. E6:
Of 18 appetizers and extras, “Chicago style” hot spinach and artichoke dip at $3.75 is a favorite.
11 August 1989, Dallas (TX) Morning News, “KU: So hip, the snappy food is irrelevant” by Waltrina Stovall:
The unusual spinach and artichoke dip ($4.50) also proved a good choice.
April 1991, Cincinnati Magazine, pg. 100, cols. 2-3:
Spinach and Artichoke Dip ($4.50) is a happy mixture of the two, accompanied by blue and yellow corn chips.
November 1992, Cincinnati Magazine, pg. 98, col. 3:
A new item, Artichoke and Spinach Dip ($4.95), with tortilla chips, is a tasty blend of vegetables and cheeses.
(R. W. Rooster’s Bar & Grille—ed.)
25 April 1993, New York (NY) Times, “Mixing the Serious With the Bar Crowd” by Joanne Starkey, pg. LI16:
A terrific starter for the young at heart is the spinach-and-artichoke dip. it arrives with sidekicks of spicy salsa, sour cream and a basket of warm tortilla chips.
(Jonathan’s, 3000 Jericho Turnpike—ed.)
30 August 1995, The Capital (Annapolis, MD), pg. B3, col. 3:
Artichoke Spinach Dip
14 ounces artichoke hearts, drained and chopped
1 cup mayonnaise
1 cup Parmesan cheese
1 clove garlic, minced
10 ounces frozen chopped spinach, thawed and drained
1/2 cup sour cream
1.2 cup green onions
6 ounced water chestnuts, chopped
1/2 teaspoon herb-seasoned salt
1/2 teaspoon dried oregano
1/2 teaspoon dill weed
1 teaspoon lemon juice
1 large cabbage or 1 loaf round bread for serving (...)
2 August 1996, The Capital (Annapolis, MD), entertainment, pg. 2, col. 2:
From the appetizer list, the hot artichoke and spinach dip ($5.95) is a winner.
A ramekin of chopped spinach, artichokes and melted cheese is popped under the broiler and served with a generous supply of tortilla chips. Just right with the beers.
The Dinner Doctor
By Anne Byrn
Photographs by Mike Rutherford
Published by Rodale
THE FAMOUS SPINACH AND ARTICHOKE DIP
Spinach and artichoke dip was such a fixture in the 1990s that if this book were put in a time capsule, anyone opening it up 1,000 years from now might date it to the wrong century. But honestly, down South, people still love this dip and serve it often. Those who don’t have the recipe beg for it. So here it is. Not fancy, but incredibly delicious—perfect for the football season.
Birmingham (AL) News
Good ribs, old smoky dive not included
Posted by Tom Gaskin—For the Birmingham News December 26, 2008 7:20 AM
SWEET BONES ALABAMA,
245 Summit Blvd.; 970-3058
The BBQ shrimp, artichoke and spinach dip is a must ($9.99). Artichoke and spinach dip variations tend to be good, but add barbecue shrimp and you’ve really got a winner.
Word Mark SALINAS CREAMED SPINACH & ARTICHOKE DIP
Goods and Services IC 029. US 046. G & S: processed spinach and artichoke dip for consumption on or off the premises. FIRST USE: 19900116. FIRST USE IN COMMERCE: 19900116
Mark Drawing Code (1) TYPED DRAWING
Serial Number 74055940
Filing Date May 4, 1990
Current Filing Basis 1A
Original Filing Basis 1A
Published for Opposition January 29, 1991
Registration Number 1648262
Registration Date June 18, 1991
Owner (REGISTRANT) Stanford’s Restaurant & Bar, Inc. CORPORATION OREGON 7165 S.W. Fir Loop, Suite 200 Portland OREGON 97223
(LAST LISTED OWNER) PACIFIC COAST RESTAURANTS, INC. CORPORATION BY ASSIGNMENT OREGON 7165 SW FIR LOOP , SUITE 200 PORTLAND OREGON 97223
Assignment Recorded ASSIGNMENT RECORDED
Attorney of Record Catherine E. Maxson
Disclaimer NO CLAIM IS MADE TO THE EXCLUSIVE RIGHT TO USE “CREAMED SPINACH & ARTICHOKE DIP” APART FROM THE MARK AS SHOWN
Type of Mark TRADEMARK
Affidavit Text SECT 15. SECT 8 (6-YR). SECTION 8(10-YR) 20010907.
Renewal 1ST RENEWAL 20010907
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