Stonebreaker’s Spinach-Artichoke Dip
This spinach and artichoke dip is the great one they made at Steve Stonebreaker’s restaurant in the late 1980s. Steve was one of the original football Saints players. He operated a very good grilled-rib restaurant in Metairie that was a little too far off the main traffic streams to attract a strong clientele. The failure of the restaurant and the development of a major health ended his life. What a tragedy! I got to know Steve well, and found him always to be an engaging, upbeat person.
Best use of spinach-artichoke dip: top raw oysters on the half shell with it, sprinkle some bread crumbs on top, then bake them at 375 degrees until the sauce bubbles. Let’s call that “Oysters Stonebreaker.”
- 8 oz. package cream cheese
- 1 can artichoke hearts, drained
- 2 10-oz. packages frozen spinach, thawed and squeezed
- 1 tsp. lemon juice
- 1/2 tsp. Creole seasoning
- 1/4 tsp. dill weed
- 1/2 cup finely grated parmesan cheese
- 1/2 cup grated Swiss cheese
1. Let the Philadelphia cream cheese come to room temperature. Unwrap it, and microwave it on low power until it gets warm to the touch.
2. Chop the spinach and the artichokes together in a food processor with the lemon juice, Creole seasoning, dill, and Parmesan cheese. Add 2 Tbs. water and just chop it–don’t puree it.
3. Dump the spinach and artichoke mixture into a baking dish. Cut in the cream cheese and mix it in with a fork.
4. Sprinkle the top with the Swiss cheese and bake the whole thing at 300 degrees until the cheese melts completely. Serve with anything that can scoop the stuff.
Serves six to eight.