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Spinach-Artichoke Dip
Course
Appetizer
Cuisine
American
Keyword
Culinary 2, Dips
Ingredients
10
oz
frozen chopped spinach
1/2
onion
chopped
5-
oz
artichoke hearts
drained and chopped
1
cloves
garlic
minced
4
T
butter
4
oz
cream cheese
1/2
cup
heavy whipping cream
4
oz
shredded jack
2
oz
shredded Swiss
2
oz
shredded mozzarella
pinch
cayenne pepper
salt & pepper to taste
1
oz
parmesan for garnish
Instructions
Thaw and drain spinach; squeezing until all water is completely removed.
Melt butter in large skillet; saute chopped onion until tender. Add garlic to onion mixture and saute for an additional minute.
Add spinach and artichokes to sauteed onion/garlic mixture and heat through; reserve
Beat cream cheese in a stand mixer using the paddle attachment, gradually adding whipping cream until smooth.
In large bowl, fold all ingredients (except parmesan cheese) until well-combined. Put in buttered, oven safe baking dish.
Refrigerate at least two hours.
Top with parmesan and bake at 350 F until bubbly (approximately 20 minutes, depending on size of dish).