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Ridgely Brode makes an Artichoke Spinach Dip that was a huge hit with her guests and shares the recipe on her blog Ridgely's Radar.

Artichoke Spinach Dip

  • Author: Ridgely
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 mins
  • Yield: 8 1x
  • Category: Appetizer
  • Cuisine: American

Ingredients

Scale
  • 14 oz can artichoke hearts, drained and chopped
  • 5 oz fresh spinach
  • 8 oz cream cheese, softended
  • 1/2 cup grated parmesan cheese
  • 1/2 cup shredded mozzarella cheese, more for topping (I used almost an entire 8 oz package)
  • 1 cup onion, chopped (about 1/2 medium onion)
  • 12 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • French Bread, sliced and lightly toasted

Instructions

  1. preheat oven 375
  2. Place Spinach in a microwavable dish with a tablespoon of water, cover and microwave for approximately 2-3 minutes until wilted.
  3. Put wilted spinach in strainer and press out excess water
  4. Chop Spinach into small pieces and place in large bowl
  5. Add artichokes, onion, cream cheese, Parmesan cheese, mozzarella cheese, garlic, salt and pepper to the same bowl with the spinach.
  6. Mix all ingredients with a fork, until combined.
  7. Place artichoke spinach mixture in baking dish. Bake for 25 minutes
  8. Remove form oven and sprinkle top generously with the extra mozzarella cheese
  9. Broil for an extra 5 minutes until brown. Watch to make sure it does not burn
  10. Serve warm with toasted French bread.

Keywords: artichoke dip, Hot dish, Crowd Pleaser

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