When grocery shopping for food to take on our most recent cabin trip, I impulsively grabbed a bottle of Original Grlk Sauce, an amazing condiment I first discovered at an indoor winter market in NE Minneapolis where I sampled the original flavor and was immediately in love!
Creamy, fluffy, garlicy goodness in a plastic bottle. Locally made (in St. Paul, MN) with all healthy ingredients (it’s also vegan, sugar-free, and gluten-free), I was sold! Back then I used my purchase mainly on sandwiches and in sandwich fillings and was very sad when that bottle was empty. The winter market was over, and my source was gone.
A year or so later, I was surprised to find the elusive condiment I had been craving in a grocery store. Hallelujah! I could now satisfy my hankering whenever it arose.
Fast forward to our cabin trip, on a stormy night with Lake Superior’s waves crashing loudly and the wind roaring, we needed a comfort-food snack. I had a bag of spinach, the beloved Grlk Sauce, parmesan cheese, and some scallions and was mad at myself for not grabbing that container of sour cream from the fridge at home when filling the cooler. But somehow the ingredients on-hand came together for a hot and bubbly snack—a perfect example of food always tasting better at the cabin.
Once back at home, I vowed to make this dip again, but with the additional ingredients I wished I had at the cabin and for sure including my new secret ingredient, Grlk. Then I forgot about it. That is, until watching the red-hot Minnesota Gopher’s football game on a sunny Saturday when, once again, the time was right for a comfort-food snack. After a little improvising, this is what I came up with, and I think it’s a winner, even if we’re not at the cabin! Enjoy!
By the way, Original Grlk Sauce, along with additional flavors, is available at a number of stores in the St. Paul-Minneapolis metro area and online here. It’s amazing!
Secret Ingredient Spinach-Artichoke Dip
1 large clove garlic, chopped
One 6-ounce bag baby spinach
Salt & freshly ground black pepper
One 14-ounce can artichoke hearts packed in water, drained and chopped
½ cup sour cream
¼ cup original Grlk sauce
1 ½ teaspoon Worcestershire sauce (the Annie’s brand is vegetarian and delicious!)
A pinch of cayenne pepper, or more if you like things really spicy
3/4 cup shredded parmesan cheese, divided
Sliced scallions, for garnish (optional—I forgot to use them today, but won’t next time)
Preheat oven to 375 degrees F. Spray a 1.5-quart baking dish with cooking spray or coat it with a little olive oil.
In a large skillet, heat olive oil over medium heat. When hot, add garlic and cook, stirring, for about 30 seconds, until fragrant. Add spinach, sprinkle with salt, stir, and cover. Cook, stirring occasionally, until spinach is wilted and bright green. Stir in artichoke hearts.
In a small bowl, whisk together sour cream, Original Grlk Sauce, Worcestershire, cayenne, and freshly ground black pepper. Stir in ½ cup of the parmesan. Add sour cream mixture to spinach mixture and stir to thoroughly combine.
Transfer dip to prepared baking dish. Bake for 15 minutes, then sprinkle with remaining ¼ cup parmesan. Bake another 10 minutes, then broil for a couple minutes to brown the top–watch carefully so it doesn’t burn.
Remove from oven, sprinkle with scallions, if using, and serve dip hot with crackers, toasted pita or naan, veggies, or tortilla chips. Makes about 4 servings.