Recipes

Spinach-Artichoke Dip

by Ariane Duarte 10:51 AM, January 25, 2017

Aired January 31, 2017

Serves 8-10
Ingredients

1 6.25-ounce jar marinated artichokes, drained
1/3 cup freshly grated Romano cheese
1/2 teaspoon minced garlic
1/4 cup freshly grated parmesan cheese
1 10-ounce package frozen chopped spinach, thawed and drained
1/3 cup heavy cream
1/2 cup sour cream
Cooking spray
1 cup shredded mozzarella cheese

Preparation

Preheat oven to 350°F,
 
In food processor, chop artichokes with Romano cheese, garlic and Parmesan cheese for about 1 minute. Artichokes and cheeses should be minced, but not pasty.
 
In a mixing bowl, combine drained spinach, heavy cream, sour cream and mozzarella. Add artichoke purée into the mixing bowl and stir until combined. Mixture should have a medium-thick consistency.
 
Spray an ovenproof shallow serving dish with cooking spray then pour in artichoke mixture. Bake for 20-25 minutes until a little bubbly and the cheese has melted. Remove from oven and serve with tortilla chips alongside for dipping.


MORE:

Tina and Grant’s Spinach and Artichoke Hummus

Trisha Yearwood’s Warm Feta Dip with Artichokes

Chris Canty's Spinach Artichoke Dip

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